Bourbon Chicken

Preheat oven to 475 F.

Place diced chicken in a bowl and cover it with buttermilk.

In another bowl add your flour and set it aside. Line a baking sheet with either a Silpat or parchment paper and set it aside.

Working in batches dredge the chicken in the flour and place it on the prepared baking sheet. Continue until all the chicken has been coated with flour. Mist the chicken with olive oil or cooking spray.

Bake at 475 F for 20-25 minutes or until chicken forms a nice golden crust.

While the chicken is cooking make the sauce. In a medium saucepan whisk together garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, cider vinegar, water and soy sauce. Bring to a boil.

Once the sauce has hit a boil, mix the cold water with the cornstarch in a small bowl then add it to the sauce. Return sauce to a boil and simmer for 5-10 minutes until slightly thickened.

Heat a tablespoon of olive oil in a small skillet over medium-high heat then saute the asparagus until tender.

Toss the chicken and asparagus with the sauce. Serve over steamed rice.