Bourbon Chicken

Instructions

1. 1

   Trim excess fat from the chicken and cut it into roughly 2.5 cm pieces. Do not wash raw chicken. Wash your hands and clean the knife, board and any surfaces that touched it.

2. 2

   In a bowl, whisk together the soy sauce, bourbon, 120 ml water, rice vinegar, brown sugar, ginger, garlic powder and black pepper.

3. 3

   Put the dry, uncooked rice and 600 ml water in a 2-litre saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then cover and reduce to low. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Cook the chicken while the rice cooks and rests.

4. 4

   Heat a 30 cm deep frying pan over medium-high heat for 2 minutes. Add 7.5 ml olive oil and half the chicken. Brown for about 6 minutes, turning occasionally, then transfer to a holding plate. Add the remaining 7.5 ml oil and brown the remaining chicken for about 6 minutes. The chicken will finish cooking in the sauce.

5. 5

   Return the first batch and its juices to the pan. Take the pan off the heat before pouring in the bourbon mixture, then return it to medium heat. Bring to a gentle simmer and cook uncovered for about 15 minutes, stirring occasionally, until slightly reduced and the largest chicken pieces reach 74°C/165°F on an instant-read thermometer. Wash the holding plate before using it for cooked food.

6. 6

   Mix the cornstarch with the remaining 45 ml cold water until smooth. Stir it into the simmering sauce and cook for 1–2 minutes, stirring, until the glaze thickens and coats the chicken.

7. 7

   Fluff the rice with a fork and divide among four bowls. Spoon the chicken and glaze over the rice and serve.