Brown Sugar Bourbon Chicken Thighs on Chinese Fried Rice

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)

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.