Directions: |
Directions:1. Cut all of the fat off the chicken and cut the breasts into about 1 inch pieces.
2. In a large marinating container, mix together the soy, thick soy, brown sugar, bourbon, ginger, and garlic salt. Then if you don't have thick soy you can substitute with just a 1/2 tsp. of molasses. Stir until all the sugar is dissolved. Then add the chicke, making sure that each piece is coated with the marinade and refrigerate over night. Be sure to have a container with a tight fitting lid, the alcohol is quite strong and will leave an odor in the refrigerator. A great trick is to place a piece of plastic wrap over the container and then place the lid on top, sealing it tightly.
3. When you are ready to cook the chicken, drain it from the marinade, but reserve the marinade to be used later.
4. Heat the peanut oil in a large non stick pot or wok, then add the chicken and cook on high until all sides of the chicken are brown. Remember, you have to wait for all the liquid in the chicken to evaporate before it can brown. This takes about 7 minutes.
5. As the chicken browns, mix the cornstarch with just a little water to dissolve. Add the cornstarch mixture to the reserved marinade. Make sure to thoroughly mix this together.
6. Once the chicken is brown, keep the heat on high and slowly stir in the marinade. Continue to stir until it becomes thick, about 1 minute.
7. Serve with fried rice. Makes 2 generous servings |
This recipe for Bourbon Chicken, by 