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Chicken:
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Trim the excess fat from the chicken
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Place chicken into a ziploc bag
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In a bowl, combine all ingredients except the chicken, cornstarch, and water
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Mix well
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Reserve 1/2 cup of the mixture and pour the rest into the bag over the chicken.
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Refrigerate the chicken to marinate overnight or for at least 4 hours.
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Heat oil in a cast iron skillet or grill pan over medium high heat
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Remove the chicken from the bag and discard the marinade.
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Cook each chicken thigh for 3-5 minutes per side or until it’s reached an internal temperature of 165 F
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Remove the chicken from the pan; set aside to rest for 5 minutes before slicing into bite sized pieces
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Sauce:
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Stir the granulated sugar and chicken stock to the reserved marinade
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Pour sauce into the same pan used for the chicken
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Bring it to a simmer
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And a small dish, whisk the cornstarch and water together.
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Stir the cornstarch mixture into the marinade
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The marinade will thicken into a sauce as it heats.
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Once thickened, remove from the heat.
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Stir in the bourbon (optional)
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Toss the chicken pieces in the sauce.
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Serve with warm rice and veggies.
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Enjoy!