Comments: You know that food court restaurant where they hand out samples of gooey, sweet, chicken on a toothpick in an effort to trigger your instant desire for more in a crack cocaine kind of way? Yeah, well, this is that.
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup water
- 2 tablespoons bourbon
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon pepper
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- two garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons cider vinegar
- Combine soy sauce, sugar, water, bourbon, sesame oil, and pepper in 2 cup liquid measuring cup. Microwave until hot, about two minutes. Whisk to dissolve sugar. Toss chicken, cornstarch, and 2 tablespoons soy sauce mixture in bowl until thoroughly combined.
- Heat vegetable oil in 12 inch nonstick skillet over medium-high heat until shimmering. Add chicken (skillet will be full) and cook, stirring occasionally, until browned and cooked through, about 10 minutes.
- Stir in garlic, ginger, and remaining soy sauce mixture. Bring to boil and cook until sauce is syrupy and rubber spatula drag through it leaves wide trail before filling back in, 6 to 8 minutes. Off heat, stir in vinegar. Serve with rice.