The original recipe I based this off of was too sweet for my taste. This one is much better for me. A warning, a popular myth is that cooking takes the alcohol out of recipes that use it. The truth is it removes some of the alcohol. This does not cook long enough to make an appreciable dent in the alcohol content. Consider that when eating it. One serving contains about the equivalent of 1/3 to 1/2 shot of bourbon.
This makes a big batch, suitable for a party of to eat from for a week.
- 1 cup soy sauce (I prefer the Japanese style such as Kikkoman to the Chinese styles like La Choi)
- 1 cup bourbon whiskey
- 1/2 cup Splenda (or the equivalent generic or store brand sucralose sweetener)
- 1/2 cup chopped onion
- 1 Tbsp molasses
- 1 Tbsp powdered ginger
- 1 Tbsp garlic powder
- 1 tsp xantham gum.
- 4-5 lb chicken, skinned, boned, and cut into bite-sized pieces.
In a medium mixing bowl combine the first seven ingredients.
Dust the chicken with the xantham gum and put it in a gallon zipper bag.
Pour in the bourbon mixture into the bag. Seal it, squeezing out the air.
Kneed the bag gently to ensure the bourbon mixture distributes through the chicken. Place in the refrigerator to marinate overnight. From time to time kneed the bag to help mix the ingredients.
Preheat the overn to 350
Remove from the refrigerator and divide the chicken and marinade into two 2 quart casseroles. (I told you this makes a lot.)
Bake at 350 for 45 minutes.
Serves about 12.