Ingredients:

  • 1 kg Chicken Breast, cut into 1-inch bite-sized pieces
  • 30 ml Avocado oil
  • 15 ml Soy sauce
  • 5 g Garlic powder
  • 2 g Black pepper
  • 120 ml Bourbon
  • 120 ml Low-sodium soy sauce
  • 150 g Light brown sugar, packed
  • 60 ml Apple juice
  • 30 ml Apple cider vinegar
  • 15 g Fresh ginger, minced
  • 3 cloves Garlic, minced
  • 5 ml Sriracha
  • 15 ml Cornstarch
  • 15 ml cold water

Instructions:

  1. In a large bowl, toss the diced chicken with 15ml soy sauce, garlic powder, and black pepper. Marinate for 10 minutes.
  2. Whisk together the bourbon, 120ml low-sodium soy sauce, brown sugar, apple juice, cider vinegar, minced ginger, garlic, and sriracha in a small saucepan.
  3. Preheat the Blackstone griddle to medium-high heat. Use an infrared thermometer to ensure a surface temp of approximately 400°F.
  4. Apply avocado oil to the griddle surface using a squeeze bottle. Spread the chicken pieces out, ensuring they are not crowded to facilitate the Maillard reaction.
  5. Sear the chicken for 6-8 minutes, using spatulas to turn the pieces until a deep golden crust forms on all sides.
  6. Pour the prepared bourbon glaze mixture directly onto the chicken on the hot griddle surface.
  7. Quickly mix the cornstarch and cold water to create a slurry. Drizzle the slurry into the bubbling sauce.
  8. Toss the chicken continuously for 1-2 minutes as the sauce undergoes rapid reduction, thickening into a glossy, sticky lacquer that clings to the meat.
  9. Remove from the griddle immediately once the sauce reaches a 'clippy' consistency and serve.