What is bourbon chicken

Google it. I buy mine at Trader Joes. Made this for Christmas eve dinner for the family. I made a huge batch, 5 large chicken breasts, so it took a while to make it, but with a little prep before dinner, it was no problem. It was delicious and made a nice change from turkey or salmon, which is what we usually fix for a crowd. This recipe is a keeper for sure.

Lot of good in this recipe. Wife and I made it tonight. Well, we made this recipe. We will not make the chicken this way again as the recipe says , but we will use this sauce on a different chicken preparation technique. Now, DtD says it is easy, so this is probably what most people can do in a limited amount of time. Man, is it a huge change. Also, if anyone has ideas, please let me know too.

Can you use white vinegar instead of apple cider vinegar? Excellent recipe! I had a little over 2 lbs. We usually end up with not enough sauce, so this was just the right amount of sauce to chicken for us. It was perfect! This will be one of my go- to recipes. I tried it for the first time today. My boys said they would pay for it if they were in a restaurant.

The bomb dot com. This is a great recipe! I found it very sweet and might do only half of the brown sugar next time. Mine also came out quite light, not sure how to get it so dark? This was delicious!! I used half the amount of sugar and it was still a little sweet for me. I also added some carrots, yellow pepper, and onion because I like more substance to my dish and try not to eat rice.

There was plenty of sauce to handle the extra veggies. Definitely a keeper recipe and will be making it often. Portion control??? Out the window!!

Husband is loving on this recipe, telling me I could open a restaurant on it. Thanks for the recipe, it was very good! Only substitute I had to the recipe was the soy sauce.

But the heart of the recipe remained true. Thanks again! Looks lovely! However, I am an underage chef? Hi Sabrina, thanks for this recipe. Husband cooked this tonight and it turned out more like a soup with chicken pieces in it. Not sure what went wrong….

Oh no! Did he also add then cornstarch slurry at the end? I wanted to make this recipe. However I do not know what bourbon is?

Knowingly, I do not cook at all so I have no idea what exactly I am looking for in grocery stores. All I see is bourbon brown sugar seasoning in a packet? Bourbon is a barrel-aged distilled spirit. Karen, Ha ha ha. Bourbon chicken is always a standout dish, and is best accompanied by rice and vegetables prepared very simply. When served in restaurants, bourbon chicken usually is prepared from the dark meat of the drumsticks and thighs, and is tender and juicy.

When chicken breasts are used, they should be velveted, the Chinese method of marinating meat in a mixture of egg white and corn starch, to avoid the white meat drying out while cooking. Unless the chicken is to be grilled, it is first cut into pieces; if marinated, the marinade becomes the cooking sauce. The marinade or sauce is bourbon-based, and the alcohol content evaporates as the meal is cooked; apple juice may be substituted if desired, but the flavor will be significantly different.

Sign in to add review. This recipe was very simple and delicious!! I will definitely be making again pretty soon.

We love this! My husband loves the sauce so much he now has me make just the sauce to use on his grilled wings! This is a great dish. Everyone in our family loves it. Not one person turns it down when I offer to make it.

I even went back through the ingredients to see if I messed something up. Too spicy for me but the rest of the family loved it. This is the best chicken! Event my picky eaters love this!!

Delicious, and easy! I followed as directed and it was very good. Would make again. It thickens nicely and would work well in this dish. There are MANY variations on this sauce, and you should feel free to experiment once you get the hang of it.

Some versions have the addition of apple juice for a slightly sweeter sauce. Personally, I like to use chicken stock and apple cider vinegar for a tangier version. The trick to making a good bourbon chicken dish is to lightly dust your chicken pieces with corn starch before cooking. Once combined with the sauce, it thickens the sauce and helps the sauce adhere to the chicken.

Some recipes call for a roux or other thickening agents when making a sauce, but with the addition of cornstarch here, there is no need.

Simmering the cornstarch-coated chicken in the sauce is all you need to make this recipe really delicious. The sauce is a combination of garlic, ginger, chicken stock, bourbon, soy sauce, and brown sugar. Three tablespoons of apple cider vinegar also goes in for added extra tang. You can substitute it with hoisin sauce as I mentioned above or just leave it out entirely and add a little extra chicken stock and soy sauce to make sure your volume is similar. I like to use boneless skinless breasts or thighs for this recipe because they are easy to cube.

Assuming you cube the chicken in a similar size, they will cook at same rate regardless of what cut you use. I keep it simple for this dish to really make the chicken and sauce shine.

Serve it over white rice and garnish heavily with sesame seeds and chives. If you have leftovers, no worries. It stores beautifully in the fridge for 4 to 5 days and reheats nicely in a skillet with a splash of water.

You can also reheat it in the microwave. Just be careful not to over-heat the sauce or it can get too thick. Thinning it out with water always helps bring it back to life. Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute.