Panda Express Blazing Bourbon Chicken Copycat
Serves 4
10 mins prep
15 mins cook
25 mins total
A sweet, sticky, and slightly spicy copycat of Panda Express Blazing Bourbon Chicken made in under 30 minutes.
For the Chicken:
For the Sauce:
In a bowl, toss the chicken pieces with salt and black pepper. Once coated toss with cornstarch until they are coated evenly.
lb boneless skinless chicken thighs
tbsp cornstarch
tsp salt
tsp black pepper
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
tbsp vegetable oil
In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
tsp grated ginger
clove garlic
In a separate bowl, whisk together the bourbon, soy sauce, brown sugar, water, red pepper flakes, apple cider vinegar, honey, and ketchup. Pour this sauce mixture into the garlic-ginger mixture.
cup Bourbon
cup low-sodium soy sauce
cup brown sugar
cup water
tsp crushed red pepper flakes
tbsp apple cider vinegar
tbsp honey
tbsp ketchup
Bring the sauce to a simmer and let it cook for about 5 minutes, or until it thickens slightly. If you want it thicker, mix in a slurry which is made up of 1/2 tbsp corn starch and 2 tablespoons water and allow it to cook for a few minutes to thicken.
Return the cooked chicken to the skillet and stir to coat it with the sauce. Continue to cook for an additional 2-3 minutes, or until the chicken is heated through.
Serve your bourbon chicken over steamed rice and garnish with chopped green onions or chives, if desired.
cup chopped green onions or chives
