Chinese Bourbon Chicken Recipe

This reminds me of a dish I used to eat on the Chinese buffet back when I worked at a newspaper. It was always the first thing gone and people would hover nervously around the buffet table waiting for someone to bring more.

• 2 pounds chicken, cut into bite-sized cubes
• 1-2 tablespoons canola oil
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1/2 teaspoon fresh ginger
• 1 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup apple juice
• 2 tablespoons tomato paste or ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon water plus 1 tablespoon arrowroot powder or cornstarch (optional for thicker sauce)

1. Heat oil in a skillet or wok.
2. Brown chicken in oil.
3. Add garlic during last minute or so of browning so you don’t burn it.
4. Set chicken aside on a plate loosely tented with foil.
5. Add remaining ingredients to pan except for water and arrowroot / cornstarch mixture.
6. Stir and bring to a boil.
7. Add chicken and simmer for 15-20 minutes.
8. The sauce should be thick enough at this point via reduction. If sauce isn’t as thick as you’d like, add water and arrowroot / cornstarch mix. For cornstarch, add entire amount and continue heating until it’s thickened up. For arrowroot, add a few drops at a time while stirring until it reaches the desired thickness. Arrowroot behaves a bit differently and will actually get thinner the more you stir and heat.
9. Serve over rice or noodles.