Uploaded June 2026 | Updated September 2026, 2 weeks ago
Crispy pieces of chicken in a sweet, soy, garlic, ginger and Bourbon sauce. An American food court favourite – ready in less than 25 minutes!
Ingredients
Chicken:
750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed)
2 tbsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp black pepper
3 tbsp oil
3 cloves garlic peeled and minced
1 tsp minced ginger
Bourbon Sauce:
3 tbsp light soy sauce (use low sodium if preferred)
2 tbsp dark soy sauce (use low sodium if preferred)
1 tbsp cornflour cornstarch in USA
180 ml (3/4 cup) chicken stock (use low sodium if preferred)
4 tbsp bourbon whisky replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce if preferred
5 tbsp light brown sugar
To Serve:
boiled rice or egg fried rice
spring onions scallions thinly sliced
sesame seeds
Instructions
✅First, make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.
✅Add the chicken stock, bourbon and sugar and stir together. Put to one side.
✅Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.
✅Heat the oil in a large frying pan (skillet) over a medium-high heat.
✅Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.
✅Turn the heat down to medium and add the garlic and ginger.
✅Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.
✅Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and the sauce thickens.
✅Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat (slicing is optional – but I like it for that 'food hall style')
✅Serve over rice, topped with spring onions and sesame seeds.
Crispy pieces of chicken in a sweet, soy, garlic, ginger and Bourbon sauce. An American food court favourite – ready in less than 25 minutes!
Ingredients
Chicken:
750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed)
2 tbsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp black pepper
3 tbsp oil
3 cloves garlic peeled and minced
1 tsp minced ginger
Bourbon Sauce:
3 tbsp light soy sauce (use low sodium if preferred)
2 tbsp dark soy sauce (use low sodium if preferred)
1 tbsp cornflour cornstarch in USA
180 ml (3/4 cup) chicken stock (use low sodium if preferred)
4 tbsp bourbon whisky replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce if preferred
5 tbsp light brown sugar
To Serve:
boiled rice or egg fried rice
spring onions scallions thinly sliced
sesame seeds
Instructions
✅First, make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.
✅Add the chicken stock, bourbon and sugar and stir together. Put to one side.
✅Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.
✅Heat the oil in a large frying pan (skillet) over a medium-high heat.
✅Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.
✅Turn the heat down to medium and add the garlic and ginger.
✅Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.
✅Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and the sauce thickens.
✅Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat (slicing is optional – but I like it for that 'food hall style')
✅Serve over rice, topped with spring onions and sesame seeds.
