2 pounds boneless, skinless chicken thighs, cut into strips (boneless, skinless chicken breasts will also work)
1 teaspoon baking soda
Honey Bourbon Cooking Liquid
1/2 cup soy sauce
1/2 cup mirin
1/2 cup honey
1 1/2 cups water
1 tablespoon bourbon
1 tablespoon unsulfured robust molasses
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 clove garlic, finely minced
1 small shallot, finely minced
1 tablespoon corn starch
Instructions
Preheat oven to 450F
Cut boneless, skinless chicken thighs into bite-size strips. Toss with baking soda until evenly coated.
Allow to rest and make the poaching liquid.
Whisk soy sauce, mirin, honey, water. seasoning, and corn starch until fully combined.
Place chicken in dutch oven or deep casserole. Choose a vessel that will allow the poaching liquid to cover the chicken and tall enough to allow the liquid to expand.
Pour poaching liquid over chicken.
Stir to separate chicken.
Place vessel on a rimmed baking sheet and bake covered at 450F for 30 minutes.
After 30 minutes gently stir the chicken, reduce oven temperature to 350F, and continue baking uncovered for 30 minutes.
After 30 minutes gently stir and continue baking uncovered for the final 30 minutes.
Remove from oven and allow to rest for 10 minutes.