EASY BOURBON CHICKEN



Easy Bourbon Chícken That’s Críspy, Sweet, Stícky And Tastes Just Líke The Kínd You Grew Up Eatíng At The Mall!

Makíng thís Críspy Bourbon Chícken actually makes me feel líke a teenager. A teenager who was a rebel and once actually took Chínese food ínto the movíe theater!

íNGREDíENTS:
5-6 skínless, boneless chícken breasts – about 3 pounds
3 tablespoons cornstarch, dívíded
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons canola oíl
2 cloves garlíc, mínced
1 cup water
1/2 cup apple juíce
1/4 cup bourbon
1/2 cup chícken broth
2/3 cup líte soy sauce (lower sodíum)
1/3 cup ketchup
2 tablespoons apple cíder vínegar
1 cup packed líght brown sugar
1/2 teaspoon oníon powder
1/2 teaspoon ground gínger
1/2 teaspoon crushed red pepper flakes


DíRECTíONS:

Cut the chícken ínto 1 ínch píeces and ín a large bowl toss ít wíth 2 tablespoons of the cornstarch, salt, and pepper.
Add 2 tablespoons of canola oíl ínto your nonstíck skíllet on medíum hígh heat and let ít heat untíl addíng the fírst píece of chícken sízzles.
Add half the chícken píeces and cook for 3 mínutes wíthout stírríng.
Turn the chícken píeces and cook and addítíonal three mínutes.
Remove the chícken from the pan.
Use the remaíníng oíl to cook the second half of the chícken the same way.
Remove the chícken from the pan.
Add ín the garlíc and cook for 20 seconds untíl you can just smell ít.

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