Smoky Bourbon Glazed Chicken combines the rich flavors of Cajun and Asian cuisines into a mouthwatering dish that will please your taste buds. Tender pieces of chicken are seared and tossed in a sweet and smoky bourbon sauce, perfect for serving over rice or noodles.
Cut chicken thighs into bite-sized pieces. In a mixing bowl, combine chicken with water, 1 teaspoon soy sauce, and 2 teaspoons cornstarch. Mix well and let marinate for 15 minutes.
In a small bowl, mix together remaining 2 tablespoons soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken broth, sesame oil, and white pepper to create the sauce. Set aside.
Heat vegetable oil in a wok or large skillet over high heat. Add chicken and sear for 1 minute on each side, then transfer seared chicken to a plate.
Reduce heat to medium and add ginger, garlic, and chopped onion to the wok. Cook for 20 seconds, or until onion is translucent.
Pour bourbon into the wok and deglaze, scraping up any browned bits. Allow to cook for 30 seconds.
Add the sauce mixture to the wok and bring to a simmer. Return the chicken to the wok and cook until the sauce thickens.
In a separate small bowl, mix together remaining 2 teaspoons cornstarch with 1 tablespoon of water to create a slurry. Gradually stir in the slurry to the chicken and sauce and cook until thickened to desired consistency.
Remove the ginger slice, if desired. Stir in chopped scallions and serve Smoky Bourbon Glazed Chicken over steamed white rice or noodles.