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Sweet & Spicy Asian Bourbon Chicken

For the Sauce/Marinade
1/2 cup bourbon
1/2 cup soy sauce
1 tbsp ponzu sauce (citrus vinegar)
1 tbsp sriracha
1/4 cup (packed) brown sugar

1 lb boneless skinless chicken breasts, cut into 1 1/2" cubes
1/2 cup + 1 tbsp water
1 tbsp cornstarch

cooked rice, as an accompaniment

Place all ingredients for the marinade/sauce into a small sauce pan over medium heat. Bring ingredients to a simmer to dissolve the brown sugar. Stir occasionally. Remove from heat and let cool to room temperature (about 15 minutes).

Reserve and refrigerate 1/2 cup of the mixture to make the sauce. Pour the rest of the sauce into a resealable plastic bag. Place the cubed chicken into the bag with the marinade. Toss to coat evenly then seal the bag, removing as much air as possible. Place bag in fridge and allow chicken to marinate 4-24 hours.

Once the chicken has marinated, prepare a grill to medium-high heat.

While the grill is preheating make the sauce. Place the reserved marinade mixture into a small saucepan with 1/2 cup water. Whisk thoroughly. Place pan over medium-high heat. Bring to a boil. Meanwhile, dissolve 1 tbsp of corn starch in 1 tbsp cold water to make a slurry. Once the sauce is boil, slowly drizzle in the cornstarch slurry while whisking continuously. Allow the sauce to continue to simmer for another 60 second, stirring constantly, until thicken slightly. Remove from heat.

Remove the chicken from the marinade and place directly onto the preheated grill. Grill over medium-high heat approximately 3-4 minutes per side until the chicken is just cooked through.

Serve chicken and bourbon sauce over white rice. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Sweet & Spicy Asian Bourbon Chicken
http://www.whatwereeating.com/recipes/sweet-spicy-asian-bourbon-chicken/