Ingredients:
Marinade:
- 1.5 lbs. boneless, skinless chicken thighs
- 1/8 tsp. Chinese Five Spice
- 1 Tbsp. bourbon (Jim Beam)
- 4 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 4 Tbsp. white sugar
- 1 cup water
- 4 Tbsp. white sugar
- 4 Tbsp. brown sugar
- 1 Tbsp. Bourbon or apple juice
- 4 Tbsp. soy sauce
- 1 Tbsp. hoisin sauce
- 2 garlic cloves
- 1 Tbsp. cornstarch
- oil for cooking
Cut the chicken thighs into thin strips. Add the chicken, Chinese Five Spice, bourban, soy sauce, hoisin sauce, and white sugar to a bag. Close the bag and shake it well, then massage gently. Let the chicken marinate in the refrigerator for at least an hour, preferably overnight.
Combine the water, white sugar, brown sugar, bourbon, soy sauce, hoisin sauce, garlic, and cornstarch in a bowl. Set aside.
Prepare the Blackstone or skillet with oil over medium heat.
Add the marinated chicken and cook until charred.
Stir the sauce to ensure the cornstarch is mixed well, then pour half of it over the chicken.
Stir the chicken to coat it in the sauce, then add the remaining sauce and stir again.
Once cooked, transfer to a plate and enjoy!
Makes 4 servings