Ingredients:
For the Brown Sugar Bourbon Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Salt & black pepper
Bourbon Glaze:
- ¼ cup bourbon (or substitute apple juice)
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp ketchup
- 1 tsp smoked paprika
- 2 garlic cloves (minced)
- 1 tsp grated ginger
- ½ tsp chili flakes (optional)
- 1 tbsp butter
For the Chinese Fried Rice (Round Mold):
- 2 cups cooked jasmine rice (day-old preferred)
- 2 eggs (beaten)
- ½ cup diced carrots
- ½ cup peas
- 3 green onions (chopped)
- 2 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt & white pepper to taste
Garnish:
- Toasted sesame seeds
- Sliced green onions
- Extra bourbon glaze (optional)
Instructions:
1. Prepare the Bourbon Glaze:
- In a small saucepan, combine bourbon, brown sugar, soy sauce, honey, ketchup, smoked paprika, garlic, ginger, and chili flakes.
- Simmer over medium heat for 5-7 mins until slightly thickened.
- Stir in butter until melted, then set aside.
2. Bake the Chicken Thighs:
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry, season with salt & pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken skin-side down for 4-5 mins until golden and crispy. Flip and sear another 2 mins.
- Brush half the bourbon glaze over the chicken.
- Transfer skillet to the oven and bake for 20-25 mins, brushing with more glaze in the last 5 mins.
- Broil 1-2 mins for extra caramelization.
3. Make the Chinese Fried Rice:
- Heat vegetable oil in a wok or large pan over high heat.
- Add eggs, scramble, then remove and set aside.
- In the same pan, sauté garlic, ginger, carrots, and peas for 2-3 mins.
- Add rice, breaking up clumps. Stir-fry 3-4 mins.
- Add soy sauce, oyster sauce, sesame oil, scrambled eggs, and green onions. Toss well.
- Season with salt & white pepper.
4. Mold & Assemble:
- Lightly grease a small bowl or round mold (about 6-7 inches wide).
- Press fried rice firmly into the mold, then invert onto a plate.
- Place bourbon-glazed chicken thighs on top.
- Drizzle with extra glaze, sprinkle sesame seeds & green onions.
