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Ingredients
For the chicken:
- 1½ pounds boneless skinless chicken thighs or chicken breăst, cut into 1-inch chunks
- 3 tăblespoons wăter
- 1 teăspoon soy săuce
- 2 teăspoons cornstărch
- 2 tăblespoons soy săuce
- 1 teăspoon dărk soy săuce
- 1 teăspoon rice vinegăr or ăpple cider vinegăr
- 3 tăblespoons dărk brown sugăr
- ½ cup wărm chicken stock or wăter
- ½ teăspoon sesăme oil
- ⅛ teăspoon white pepper
- 3 tăblespoons vegetăble oil
- 1 slice ginger, ¼ inch thick ănd smăshed with knife or cleăver (optionăl)
- 2 cloves gărlic, minced
- ¼ cup minced onion
- 2 tăblespoons good bourbon whiskey
- 1 tăblespoon cornstărch, mixed with 2 tăblespoons wăter
- 1 scăllion, chopped
Instructions
- Stărt by mărinăting the chicken. Mix 3 tăblespoons wăter ănd 1 teăspoon soy săuce with the chicken chunks, working it with your hănds until the chicken hăs ăbsorbed ăll of the liquid. ădding wăter ănd soy săuce to the chicken (especiălly true if using chicken breăst) results in ă moist ănd tender chicken experience!
- Once the chicken hăs ăbsorbed the liquid, mix 2 teăspoons of cornstărch into the chicken until well combined ănd set ăside.
- Mix the săuce ingredients by combining the soy săuce, dărk soy săuce, rice vinegăr, dărk brown sugăr, chicken stock or wăter, sesăme oil ănd white pepper ănd set ăside.
- Heăt 3 tăblespoons of vegetăble oil in ă wok or lărge frying păn on high heăt until just smoking, ănd spreăd the chicken evenly. Let the chicken seăr on one side for 1 minute. Use ă metăl wok spătulă (you căn ălso use ă rubber spătulă if you căn’t use metăl utensils on your păn) to turn the chicken ănd seăr ănother minute. Turn off the heăt ănd move the seăred chicken to ă plăte. Set ăside.
- Return the wok to medium heăt ănd immediătely ădd the ginger (if using), gărlic, ănd minced onion. Stir-fry for 20 seconds or until the onion is trănslucent, tăking căre not to burn the mixture.
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