Bourbon Chicken

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4.39 from 34 votes

A rich, tangy and utterly tasty Asian inspired chicken dish

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American, Asian

Servings: Servings

Calories: 533kcal

Author: Tieghan Gerard

Ingredients

2 pounds boneless chicken breasts cut into bit size pieces
1-2 cups Flour
1 cup Buttermilk*
1 clove garlic minced
1/2 tsp ginger
1 tsp crushed red pepper flakes
1/2 cup apple juice
1/3 cup light brown sugar
4 tbsp ketchup
2 tbsp apple cider vinegar
1 cup water
1/2 cup soy sauce
1/4 cup cold water
2 tbsp Cornstarch
1 inch small bunch Asparagus cut into half sticks
Olive Oil

Instructions

Preheat oven to 475 degrees.
Place diced chicken in a bowl and cover with buttermilk.
In another bowl add your flour.
Line a baking sheet with either a silpat or parchment paper.
Working in batches dredge the chicken in the flour and place on prepared baking sheet. Continue until all the chicken had been coated with flour. Mist the chicken with olive oil or cooking spray.
Bake at 475 degres for 20-25 minutes or until chicken forms a nice golden crust.
Well the chicken is cooking make the sauce. In a medium saucepan whisk together garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water and soy sauce. Bring to Boil.
Mix the cold water with the cornstarch and add to the sauce. Return sauce to a boil and simmer for 5-10 minutes until slightly thickened*.
Heat a tablespoon of olive oli in a small skillet and saute the asparagus until tender*.
Toss the chicken and asparagus with the sauce.
Serve over steamed rice.

Notes

*I find it is best to use full fat buttermilk, it coats the chicken perfectly and really does a great job of "glueing" the flour to the chicken. *Thicken the sauce only slightly If you are making this ahead of time ( see instructions below). If you are planning to serve immediately, thicken the sauce until your desired thickness is reached. Be careful, the sauce will thicken quickly so watch closely. *If you have some picky eaters in your house just toss the asparagus separately with the sauce and serve along side the chicken. *To Make Ahead: Prepare recipe through step 7. When you get to step 8 allow the sauce to only just begin to thicken. Toss chicken and asparagus the with sauce. Place both the chicken, asparagus and sauce in a pirexx dish or on a rimmed baking sheet. Cover with tin foil and store in the fridge up to 3 days in advance. When ready to serve preheat oven to 350 degrees and bake covered for 25-30 minutes or until chicken is warmed and sauce has thickened.

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