Ingredients

• 1 pound Chicken leg or thigh meat cut in bite size chunks
• 4 ounces Soy sauce
• 1/2 cup Brown sugar
• 1/2 teaspoon Garlic powder
• 1 teaspoon Powdered ginger
• 2 tablespoons Dried minced onion
• 1/2 cup Jim Beam Bourbon Whiskey
• 2 tablespoons White wine
• 2 tablespoons Water
• 1 1/2 teaspoons Cornstarch

Instructions

• Mix all the marinade ingredients and pour over chicken pieces in a bowl.
• Cover and refrigerate (stirring often) for several hours (best overnight).
• Bake chicken at 350 degrees for one hour in a single layer, basting every 10 minutes.
• Remove chicken. Scrape pan juices with all the brown bits into a frying pan.
• Heat, and add 2 tablespoons white wine.
• Make a cornstarch slurry by combining water and corn starch together. Mix this well. Pour the cornstarch slurry into the skillet with the pan juices. Stir until the sauce thickens.
• Stir and add chicken. Cook for 1 minute and serve.