When I used to work and had occasion to travel to Boston South Station I always had to get a serving of the Bourbon Chicken the smell alone was intoxicating. I practiced making it many times before I came up with this recipe. —Kristy Morrill
boneless skineless chicken thighs sliced 1/2 inch strips
scallions sliced thin
Jack Daniels or other good bourbon
salt & pepper to taste
chicken liver minced fine
In This Recipe
Coat the chicken with a mixture of the corn starch, salt & pepper, garlic powder, and saute in hot grapeseed oil in a wok or saute pan, add the minced fine livers at the very end for flash frying.
Add Jack mixed with honey to the pan to deglaze and immediately remove from heat, top with scallions and serve on rice or on lettuce shredded fine.