Bourbon Chicken (spicy) Recipe

Marinate the chicken

In a medium bowl combine 1/2 cup soy sauce, 1/4 cup water, 2 tablespoons cornstarch, 1 tablespoon sugar and 1/2 teaspoon black pepper. Whisk until mostly smooth. Add the 1.5 lbs of chicken thigh pieces and toss to coat. Let marinate 15–20 minutes at room temperature or up to 1 hour in the refrigerator.

Prepare glaze

While chicken marinates, in a small bowl whisk together 1/2 cup packed dark brown sugar, 3 tablespoons bourbon, 2 tablespoons hoisin, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 2 tablespoons soy sauce and 1/4 cup water until smooth. In a separate small cup dissolve 1 tablespoon cornstarch in 1 tablespoon cold water and set aside. Stir in grated ginger, minced garlic, 1.5 teaspoons crushed red pepper flakes and 1 tablespoon sriracha to the glaze mixture.

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Remove chicken from marinade, letting excess drip off (discard marinade). Working in a single layer (cook in two batches if needed to avoid crowding), add chicken pieces and sear without moving for 2 minutes, then stir and continue to cook 3–4 minutes until browned and cooked through. Transfer cooked chicken to a plate and keep warm.

Build the sauce

Reduce heat to medium. Add the prepared glaze to the skillet and bring to a simmer, scraping browned bits from the pan. Stir the cornstarch slurry again and whisk into the simmering glaze. Cook, stirring, until the sauce thickens, about 1–2 minutes. Taste and adjust heat: add more sriracha or red pepper flakes for additional spice if desired.

Combine & finish

Return the cooked chicken to the skillet and toss to coat thoroughly in the sticky bourbon glaze. Drizzle 1/2 teaspoon sesame oil over the glazed chicken and toss. Cook together 1 more minute so flavors meld. If using the optional Yucatan lobster add-on, fold in the chopped warm lobster meat now and heat through for 30–45 seconds (do not overcook lobster).

Transfer the bourbon chicken to a serving platter or bowls. Garnish with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side and steamed white rice or fried rice. Makes about 4 servings. Note: adjust spiciness by modifying the crushed red pepper and sriracha.