Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch for coating
  • 1/2 cup unsweetened apple juice
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup Kentucky bourbon
  • 1/2 cup light brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp cornstarch for slurry
  • 1 tbsp cold water

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. In a bowl, toss the chicken with salt, pepper, and 2 tablespoons of cornstarch until lightly and evenly coated.
  2. In a small mixing bowl, whisk together the apple juice, soy sauce, bourbon, brown sugar, apple cider vinegar, minced ginger, garlic, and red pepper flakes.
  3. Heat the neutral oil in a large 12-inch heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if necessary to avoid crowding.
  4. Sear the chicken undisturbed for 5-7 minutes until a deep golden-brown crust forms. Flip the pieces and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
  5. Pour the prepared sauce mixture into the same skillet. Bring to a simmer over medium heat, scraping the bottom of the pan to release any browned bits (fond).
  6. Whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Gradually whisk the slurry into the simmering sauce.
  7. Return the chicken to the skillet. Simmer for 3-5 minutes until the sauce has thickened into a glossy, sticky glaze that clings to the chicken. Serve hot over white rice.