Sweet and Sticky Bourbon Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 lbs chicken tenders (thighs or breasts work instead)
02 - Sesame seeds for topping

→ For the Sauce

03 - 1 heaping teaspoon grated garlic clove
04 - 1 heaping teaspoon grated ginger
05 - 3/4 teaspoon crushed red pepper flakes
06 - 1/4 cup apple juice
07 - 1/3 cup light brown sugar
08 - 2 tablespoons ketchup or Sriracha ketchup (go easy on the red pepper flakes if using spicy ketchup)
09 - 1 tablespoon cider vinegar
10 - 1/2 cup water
11 - 1/3 cup soy sauce
12 - 2 teaspoons cornstarch (make a slurry by diluting in 1-2 teaspoons of water, whisk until smooth)

# Instructions:

01 - In a saucepan over medium-low heat, combine all the sauce ingredients: grated garlic, grated ginger, crushed red pepper flakes, apple juice, light brown sugar, ketchup, cider vinegar, water, and soy sauce (hold off on the cornstarch slurry for now). Bring this mixture to a low boil, stirring occasionally.
02 - Once the sauce is gently boiling, slowly drizzle in the cornstarch slurry while whisking constantly to prevent lumps. Continue to stir as the sauce thickens, which should take about 1-2 minutes. Once it reaches a nice glaze-like consistency, turn off the heat and set it aside to cool for about 10 minutes.
03 - While the sauce is cooling, cut your chicken tenders (or thighs/breasts) into roughly 3-inch pieces. Place them in a zip-top bag or a bowl for marinating.
04 - Take 1/3 cup of the cooled sauce and add it to the chicken. Massage the bag or stir the bowl thoroughly to ensure all pieces are well coated with the sauce. Let it marinate while you prepare the remaining sauce.
05 - Separate the remaining sauce into two containers: one for basting the chicken while it's cooking (raw chicken container) and another for basting after cooking and for serving (cooked chicken container). This prevents cross-contamination.
06 - If using wooden skewers, make sure they've been soaked in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, packing them relatively close together. This recipe should make approximately 6 large skewers.
07 - Place a few skewers at a time in your air fryer basket, being careful not to overcrowd. Cook at 375°F (190°C) for a total of 12-15 minutes or until the internal temperature reaches 165°F (74°C). Flip the skewers and baste with sauce from the "raw chicken container" every 4 minutes until fully cooked.
08 - Once cooked, remove the skewers from the air fryer and give them a final baste with sauce from the "cooked chicken container." Sprinkle with sesame seeds for garnish. Let the skewers rest for a few minutes before serving for maximum juiciness.

# Notes:

01 - If using wooden skewers, be sure to soak them in water for at least 30 minutes before cooking to prevent burning.
02 - Some air fryer models require pre-heating. Check your specific model's instructions.
03 - For oven preparation: Preheat to 450°F (230°C), cook on a foil-lined baking sheet for 14 minutes (flipping halfway), then broil for 2 minutes until golden and bubbly.
04 - For grill preparation: Preheat to medium-high, cook for 5-6 minutes per side while basting, then finish with a final sauce coating and sesame seeds.

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