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1
Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
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2
Trim and discard any visible fat on the chicken thighs.
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3
Cut each lengthwise into 5-6 strips.
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4
Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
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5
Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
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6
Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
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7
Add the scallions, parsley and dill and process again briefly.
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8
Add the remaining cheese and process very briefly (the dip should be slightly chunky), remove from the food processor, and season to taste with salt, pepper, and cayenne.
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9
Wrap well and refrigerate up to four days.
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10
Make the sauce: In a small saucepan, whisk together all of the ingredients.
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11
Heat while whisking constantly until the mixture comes to a boil.
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12
The sauce should be smooth and slightly thickened.
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13
Remove from the heat and keep warm.
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14
Finish the dish: Heat the oven to 250 degrees.
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15
Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
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16
Heat the oil to 365 degrees or until the oil shimmers.
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17
Meanwhile, drain the chicken well and pat it dry on paper towel.
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18
s Season with the pepper, then dredge each piece in flour, shaking off any excess.
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19
Carefully fry the chicken in batches until golden brown, about 7 minutes.
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20
Remove from the oil and drain on paper towels while frying the remaining chicken.
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21
When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
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22
Spread in a single layer on a baking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.
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23
Serve immediately with the dip and vegetables.
