Sticky Chinese Bourbon Chicken Recipe

1½ pounds chicken thighs, boneless and skinless, chopped into inch cubes
¼ cup + 1 tablespoon soy sauce, divided
½ teaspoon black pepper
½ cup chicken stock
⅓ cup hoisin sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
3 tablespoons cornstarch, divided
1 teaspoon rice vinegar
2 tablespoons cooking oil
3 cloves garlic, minced
1 inch fresh ginger, minced
3 tablespoons Bourbon
2 tablespoons chopped spring onions, to serve

Directions

1. Prepare the chicken by mixing the chopped pieces with 1 tablespoon soy sauce, 2 tablespoons of water, and the black pepper.
2. Prepare the sauce by mixing together the chicken stock, the hoisin sauce, the soy sauce, the brown sugar, the sesame oil, 1 tablespoon cornflour, and the rice vinegar. Set this to one side.
3. Heat up a frying pan to a medium-high heat. Mix 2 tablespoons of cornflour into the chicken mixture.
4. When the pan is hot, add the cooking oil to the pan and then add the chicken pieces, frying them for 5 to 6 minutes until coloring and just cooked through. Then remove from the pan and set to one side.
5. Add the minced garlic and minced ginger to the pan and fry it for a minute or two until fragrant.
6. Add the Bourbon to the pan to deglaze it, before adding the rest of the sauce mixture to the pan. Reduce the heat to medium and allow the sauce to cook until it is thickened and glossy.
7. Return the chicken pieces to the pan and cook for a few minutes until the chicken is warmed through.
8. Serve immediately, topped with fresh chopped scallions.