- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 460 kcal
Quick summary
“Inspired by the classic dish from American mall food courts, this chicken features cornstarch-breaded cubes browned in vegetable oil and glazed in a thick sweet and sour sauce of bourbon, soy sauce, brown sugar, and grated ginger. Served over hot jasmine rice, it is ready in 35 minutes.”
What you need to know
- The dry breading of the cubes with cornstarch forms a crust that absorbs the sweet and sour sauce while maintaining the crispy texture.
- Boiling the sauce with American bourbon evaporates the raw alcohol, concentrating notes of oak, vanilla, and molasses in the syrup.
- The syrup thickened with starch dissolved in water binds the chicken pieces in a thick, shiny, and glossy coating.
Ingredients
Main
- g Chicken breast or thigh and drumstick (boneless and skinless, cut into 3cm cubes)
- tablespoons Cornstarch (for breading the chicken)
- tablespoon Vegetable oil (for frying)
- cup Good quality chicken broth
- cup Low-sodium soy sauce
- cup Packed brown sugar
- tablespoons Bourbon (American whiskey)
- tablespoon Rice vinegar
- teaspoon Finely grated fresh ginger
- cloves Minced garlic
- teaspoon Red pepper flakes (optional)
- tablespoon Cornstarch (for the sauce, mixed with 2 tablespoons of cold water)
- Toasted sesame seeds
- Cebolinha verde picada
- Cooked jasmine rice
Instructions
Principal
- Dry the chicken cubes well with paper towels. The most important tip is to ensure the chicken is completely dry before breading and frying. Next, sprinkle the 2 tablespoons of cornstarch over the chicken, mixing well until all pieces are lightly covered.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken in batches, without overcrowding the pan. Fry for 3-4 minutes on each side, until browned and cooked through. Remove the chicken and set aside on a plate lined with paper towels to remove excess oil.
- In the same skillet (discard excess oil, if any), add the chicken broth, soy sauce, brown sugar, bourbon, rice vinegar, ginger, and garlic. If desired, include the pepper flakes. Mix well and bring to medium heat, stirring until the sugar dissolves.
- The secret of this recipe is the consistency of the sauce. When the sauce begins to simmer gently, add the mixture of 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir continuously for 1-2 minutes, until the sauce thickens and becomes shiny. Adjust the seasoning, if necessary, by adding a little more soy sauce or sugar.
- Return the cooked chicken to the skillet with the sauce. Stir gently to coat all the chicken pieces in the sweet and sour and caramelized sauce. Cook for another 1-2 minutes, just to heat and ensure the chicken is well covered and tasty. The professional technique is not to overcook the chicken at this point.
- Serve immediately over hot jasmine rice, garnished with toasted sesame seeds and chopped green onions. Enjoy the explosion of flavors that recall the classics of the 90s, with the quality of a gourmet dish.
Chef's tips
- Pat chicken cubes dry with paper towels before tossing in cornstarch to ensure even coating without clumping.
- Fry the cubes in small batches in very hot oil so they don't release water in the pan and create a crispy golden crust.
- Toss the fried chicken in the thick sauce only at the moment of serving to preserve the crispy texture of each bite.
Variations
- Add cubes of fresh grilled pineapple to the wok in the final minute to introduce a juicy tropical fruity acidity.
- Increase the red pepper flakes to half a tablespoon if you want a bourbon chicken with a strongly spicy profile.
- Sprinkle chopped toasted unsalted peanuts along with the sesame seeds to add a crunchy, buttery texture.
Substitutions
- Chicken thighs can be replaced by chicken breast cut into 3 cm cubes or firm pressed tofu cubes.
- American bourbon can be replaced by traditional whiskey, cognac, or whole apple juice with a tablespoon of vinegar.
- Low-sodium soy sauce can be replaced with traditional soy sauce diluted with a tablespoon of filtered water.
How to store
Conserve em vasilha fechada na geladeira por até 3 dias. Reaqueça em frigideira quente para recuperar a consistência do molho encorpado.
Can it be frozen?
Freeze the already cooked chicken with the sauce in a closed container for up to 2 months. Heat directly in the skillet with a tablespoon of water.
What to serve with
Serve with aromatic steamed jasmine rice, broccoli florets sautéed in garlic with sesame oil, and iced tea.
Frequently asked questions
Can I make this recipe in a regular pan if I don't have a wok?
Yes, use a wide, deep, heavy-bottomed skillet that retains high heat to brown the cubes quickly.
Why use cornstarch to bread the chicken instead of wheat flour?
Cornstarch creates a much lighter, crispier, and crunchier crust that retains its crispness even when coated in the thick sauce.
Does the bourbon alcohol remain in the dish ready for child consumption?
Boiling for 3 to 4 minutes in the hot pan evaporates almost the entire alcoholic content, retaining only the characteristic caramelized aroma.
How to avoid the bourbon sauce becoming thin or lumpy?
Always dissolve the starch in totally cold water before pouring into the hot broth and stir continuously until it thickens and boils.
