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.
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.
