PISTACHIO ORANGE GINGER BOURBON CHICKEN
6 boneless, skinless chicken thighs
½ cup Wicked Harvest Bourbon
1/3 cup soy sauce
3 TBS. light brown sugar
2 tsp. fresh chopped ginger
1 TBS. sesame oil
juice from 2 fresh oranges
½ tsp. crushed red chili peppers
4 cloves chopped fresh garlic
2 TBS. seasoned rice vinegar
1/3 cup toasted chopped Pistachios
fresh orange segments (rind removed from one orange)
1/3 cup sesame oil
1/3 cup vegetable oil
½ cup corn starch
Thoroughly mix all the marinade ingredients together in a stainless-steel bowl. Hold on side. Place the chicken thighs between two sheets of saran and pound slightly (not too flat). Take one fourth of the marinade mixture and hold on side for sauce. Place chicken thighs in the remaining marinade and refrigerate for 1 ½ hours. Place both oils in large sauté pan and bring up the temperature. Remove chicken thighs from marinade, dredge in corn starch and pan fry until brown and cooked through. Discard the marinade the chicken was in. Take the reserved marinade, place in a sauce pan, bring it to a boil and thicken with a corn starch slurry (couple of TBS. corn starch with a couple of TBS. water). Add to boiling marinade gradually until it slightly thickens and looks like a glaze. NOTE: May not use all the slurry. Hold on side. SERVICE: Cut thighs into strips and arrange on a service plate. Ladle heated glaze over the top, add toasted chopped Pistachios and the fresh orange segments. Garnish with fresh zest of orange.
Chef’s Note: Sticky rice or Chinese noodles are a great accompaniment for this dish.
Thank you to http://onboardnauticalevents.com and Chef Leonard Gentieu for an amazing evening and delicious recipes!