Simple Copycat Recipes

0 In a bowl, toss the chicken pieces with salt and black pepper. Once coated toss with cornstarch until they are coated evenly.
1 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.
2 In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
4 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.
5 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.
6 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.
7 Serve your bourbon chicken over steamed rice and garnish with chopped green onions or chives,  if desired.