Bourbon Chicken (No Bourbon)

Season the chicken thighs on all sides with garlic powder, onion powder, paprika and black pepper, making sure every part is coated.Season the 2 lb (900 g) chicken thighs on all sides with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and black pepper, making sure every part is coated.

Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Brown the chicken about 3-4 minutes per side until well colored; it does not need to be cooked through. Remove and let rest.Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Brown the chicken about 3-4 minutes per side until well colored; it does not need to be cooked through. Remove and let rest.

Whisk together soy sauce, hoisin, ketchup, apple cider vinegar, water, apple juice, brown sugar, garlic and ginger until the sugar dissolves and the sauce is uniform.Whisk together 1/3 cup soy sauce, 1 tbsp hoisin, 1 tbsp ketchup, 1 tbsp apple cider vinegar, 1/4 cup water, 1/2 cup apple juice, 1/3 cup brown sugar, 3 cloves garlic and 1-inch piece ginger until the sugar dissolves and the sauce is uniform.

Pour the sauce into the hot skillet, scraping up the browned bits, and simmer over medium heat until reduced by about half, 8-10 minutes.

While the sauce reduces, cut the rested chicken into bite-sized pieces.

Stir in the cornstarch slurry and simmer until the sauce turns glossy and thick, about 1 minute. Add the chicken and its juices and simmer, tossing, until coated and cooked through to 165°F (74°C), 3-5 minutes. Garnish with green onions and serve over rice.Stir in the 1 tbsp cornstarch slurry and simmer until the sauce turns glossy and thick, about 1 minute. Add the chicken and its juices and simmer, tossing, until coated and cooked through to 165°F (74°C), 3-5 minutes. Garnish with green onions and serve over rice.