Start by preparing your chicken. Dice the chicken thighs into bite-sized pieces and place them in a bowl. Add the soy sauce, bourbon, and grated ginger, mixing everything together until the chicken is well-coated. Let this marinate for about 15 minutes to allow the flavors to meld. If you have more time, marinating for an hour or even overnight in the refrigerator can deepen the flavors even further.

When the olive oil is hot in a large skillet, add the marinated chicken pieces, shaking off any extra marinade. Sear the chicken for about 4-5 minutes, turning occasionally, until it’s golden brown and cooked through.

Important Note: Avoid overcrowding the pan by cooking the chicken in batches if necessary, allowing for even browning.

With the chicken cooked, it’s time to create an irresistible sauce. Reduce the heat to medium and add the minced garlic and brown sugar to the pan. Stir well, allowing the sugar to dissolve and the garlic to become fragrant. If you have any leftover marinade, pour that in too, creating a rich, sticky glaze.

Cooking Tip: Stir continuously to prevent the sugar from burning, as it can caramelize quickly.

To create a perfect glossy finish, thicken the sauce by mixing cornstarch with a tablespoon of water in a small bowl until smooth. Add this mixture to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.

Once thickened, remove the skillet from heat. Serve your bourbon chicken over a bed of fluffy white rice, garnished with sliced green onions for a pop of color and flavor.