Ingredients:

  • 5 lbs Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large Egg, lightly beaten
  • 2 Tbsp Psyllium husk powder OR 1/4 cup crushed pork rinds
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 Tbsp Avocado oil or Coconut oil
  • 1/2 cup Bourbon
  • 1/2 cup Chicken Broth (low sodium preferred)
  • 1/4 cup Allulose or Erythritol blend (Granulated sweetener)
  • 2 Tbsp Tamari or Coconut Aminos
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Ground Ginger
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • Pinch of Red Pepper Flakes
  • 1 Tbsp Xanthan Gum
  • 1 Tbsp Unsalted Butter
  • 2 Scallions (Green Onions), thinly sliced (for garnish)
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prepare the Chicken: Pat chicken pieces very dry. Toss lightly in the beaten egg, then dredge in the psyllium husk/pork rind mixture seasoned with salt and pepper.
  2. Sear the Chicken: Heat oil in the skillet over medium-high heat. Sear chicken in batches until golden brown on all sides and cooked through (internal temp 165°F/74°C). Remove chicken and set aside, leaving any rendered fat in the pan.
  3. Bloom the Sauce Base: Reduce heat to medium. If the pan drippings are minimal, add a tiny splash more oil. Add ginger, garlic, and onion powder to the pan; cook for 30 seconds until fragrant.
  4. Deglaze with Bourbon: Pour in the bourbon, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half (about 2 minutes).
  5. Build the Glaze: Whisk in the chicken broth, sweetener, tamari/aminos, and apple cider vinegar. Bring the mixture to a simmer.
  6. Thicken the Sauce: Slowly sprinkle in the xanthan gum while whisking vigorously to prevent clumps. Simmer for 1–2 minutes until the sauce thickens to a syrup consistency, coating the back of a spoon.
  7. Finish the Dish: Return the cooked chicken to the pan. Toss gently to coat completely. Stir in the tablespoon of cold butter until melted and glossy.
  8. Serve: Remove from heat immediately. Garnish generously with sliced scallions and sesame seeds. Serve hot.