Ingredients

2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)

2 tablespoons water

1 tablespoon regular soy sauce

1½ tablespoons ginger (peeled and grated)

1½ tablespoons garlic (minced)

½ teaspoon salt

½ teaspoon baking soda

1 large egg

½ cup cornstarch

1 tablespoon oil (any neutral oil)

⅔ cup water

⅓ cup regular soy sauce

⅓ cup granulated sugar

1 tablespoon ginger (minced, about 1 inch per tablespoon)

1 tablespoon garlic (minced, about 2-3 cloves per tablespoon)

1 tablespoon oil (or as needed for cooking, any neutral oil)

¼ cup fermented glutinous rice (use a mix of both liquid and rice)

4 tablespoons cornstarch (mix every 4 tablespoons with 4 tablespoons cold water to make slurry)

Sesame seeds (for garnish)

Sliced green onion (for garnish)

Instructions

Step 1: Marinate the chicken. In a mixing bowl, combine the chicken thighs, water, soy sauce, grated ginger, minced garlic, salt, and baking soda. Mix well until the chicken absorbs most of the liquid. Add the egg and mix until combined. Then add the cornstarch and mix until no dry powder remains. Finally, stir in the oil. For best flavor, let the chicken marinate at least 30 minutes at room temperature or overnight in the fridge (up to 3 days).

Step 2: Prepare to fry. Heat about 2 inches of oil in a wok or tall pan to 350°F (180°C). Have a sheet pan with a cooling rack or paper towels ready to drain the cooked chicken. You can also pan fry instead of deep-frying if preferred.

Step 3: Fry the chicken. Add chicken pieces to the hot oil one at a time, avoiding overcrowding. Fry in batches if necessary. Cook for 5-6 minutes until golden and cooked through, maintaining oil temperature around 350°F. Break up any clumps during frying. Remove chicken and drain on the prepared pan or paper towels.

Step 4: Make the bourbon sauce base. In a bowl, mix ⅔ cup water, ⅓ cup soy sauce, and ⅓ cup sugar until the sugar dissolves.

Step 5: In a large nonstick pan over medium-high heat, warm 1 tablespoon oil. Add minced ginger and garlic, sautéing for 15-30 seconds until fragrant. Add the fermented glutinous rice (both liquid and rice) and cook for about 1 minute until alcohol evaporates. Pour in the sauce base and bring to a simmer. Reduce heat to medium and let it simmer for 10 seconds, stirring occasionally.

Step 6: Stir the cornstarch slurry well, then slowly drizzle it into the simmering sauce while stirring. Continue to simmer for about 15 seconds until thick and glossy. If you want a thinner sauce, reserve about 1 tablespoon of the slurry and add gradually to your preferred consistency.

Step 7: Add the fried chicken to the sauce and toss until fully coated. Serve hot over steamed rice or fried rice. Garnish with toasted sesame seeds and sliced green onions if desired.

Tips & Variations

Marinate the chicken overnight for deeper flavor.

Use chicken breast if you prefer leaner meat, but adjust frying time accordingly.

For a spicier kick, add a pinch of red pepper flakes to the sauce.

If fermented glutinous rice is unavailable, substitute with a splash of rice wine or omit it altogether.

To save time, you can pan fry the chicken pieces instead of deep frying for a lighter version.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but tends to be leaner and can dry out quickly. Adjust frying time to avoid overcooking and consider marinating longer to keep it tender.

What is fermented glutinous rice, and can I skip it?

Fermented glutinous rice adds a subtle depth and slight tang to the sauce from its mild fermentation. If you can’t find it, you can substitute with rice wine or omit it without drastically changing the overall flavor.