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    You are in: Home / Community Forums / Cooking Q & A / Question:Bourbon Chicken
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    Question:Bourbon Chicken

    jimtuten
    Tue Jan 29, 2013 2:21 pm
    Newbie "Fry Cook" Poster
    Bourbon Chicken

    Having been in the restaurant business for over 30 years prior to my retirement and having many good Chinese friends who own upscale Chinese restaurants I have a few of questions about your recipe.

    Why do you use breast meat rather than thigh meat?

    Why do you not use bourbon in your recipe?

    What is the purpose of using 3/4 teaspoons of red pepper flakes, this amount seems a bit much unless you truly want a "zing"?

    Several of us met and discussed your recipe as it differs from the old tried and true recipes in at least the 3 items mentioned above. There are also a few slight variations in other ingredients, none of any significance.

    We haven't tried your version and we are always open to new versions of a recipe, so please don't feel we are disagreeing, but just asking before trying.

    Thanks,

    Jim T
    Zeldaz
    Tue Jan 29, 2013 2:48 pm
    Food.com Groupie
    Bourbon chicken was allegedly named for Bourbon Street, not the whiskey. Many bourbon chicken recipes in the database contain no alcohol.
    Ask a Question links you to the Q & A Forum, not the recipe's contributor. To contact contributors directly, use the Contact This Chef link that appears when you hover over the name.
    Chicagoland Chef du Jour
    Tue Jan 29, 2013 2:50 pm
    Food.com Groupie
    jimtuten wrote:
    Bourbon Chicken

    Having been in the restaurant business for over 30 years prior to my retirement and having many good Chinese friends who own upscale Chinese restaurants I have a few of questions about your recipe.

    Why do you use breast meat rather than thigh meat?

    Why do you not use bourbon in your recipe?

    What is the purpose of using 3/4 teaspoons of red pepper flakes, this amount seems a bit much unless you truly want a "zing"?

    Several of us met and discussed your recipe as it differs from the old tried and true recipes in at least the 3 items mentioned above. There are also a few slight variations in other ingredients, none of any significance.

    We haven't tried your version and we are always open to new versions of a recipe, so please don't feel we are disagreeing, but just asking before trying.

    Thanks,

    Jim T


    Hello Jim T,

    The posting chef may not see your questions here. MAny do not frequent all the forums in this cooking community. When you have a question about a particular recipe, it goes to an open forum. That said, there are many other wonderful chefs who will do their best to help.

    Bourbon Chicken, does not have bourbon it it. I believe the name comes from a region, not an ingredient.

    You can use any chicken parts you like. If you read the reviews (as many as you can) you will see other suggestions, etc. Personally, I prefer breast meat and once in awhile I use thighs. Use what ever suites your fancy.
    Just know, when you change the suggested ingredients, you may not get ideal results.

    Use as much or as little red pepper flakes as you like. Many people will change the amount to their liking. Personally, I love a good "zing".
    DrGaellon
    Tue Jan 29, 2013 3:15 pm
    Food.com Groupie
    I feel compelled to add that, despite your disclaimer, your message very much has the flavor of "You're doing it wrong." When it comes to cooking, there is no "wrong" (short of making people sick) - it's all a matter of taste.
    Zeldaz
    Tue Jan 29, 2013 3:28 pm
    Food.com Groupie
    The contributor also mentions she found the recipe on the internet, so she is not the originator of the recipe and probably isn't able to answer those questions. She just enjoys the recipe as she found it.
    jimtuten
    Wed Jan 30, 2013 12:03 am
    Newbie "Fry Cook" Poster
    And I feel compelled to reply to you. There are times when one obviously needs to keep their opinion to themselves and this is one of those times.

    My comment was meant to be exactly what was said, nothing more and nothing less.

    Please park your ego outside.
    Chicagoland Chef du Jour
    Wed Jan 30, 2013 5:21 pm
    Food.com Groupie
    icon_eek.gif icon_eek.gif icon_eek.gif


    Ahem. A thank you would be nice for those of us that went out of our way to help you.
    Chocolatl
    Wed Jan 30, 2013 5:32 pm
    Food.com Groupie
    To ask a question of the chef who posted the recipe, go to the recipe and place your mouse over the small triangle next to the chef's name. This will give you a drop-down menu. Select "contact this chef" and compose your message. This chef is still active on the site, but not the forums.

    Please be polite when sending your message.
    SarasotaCook
    Wed Jan 30, 2013 11:13 pm
    Food.com Groupie
    I didn't get a chance to answer, but just wanted to say well done to all who answered. We all have different tastes. NONE are right or wrong, and traditional ... well that is a whole other story. Who can say what is classic; and these days with the internet ... who knows where the recipe originally came from.
    Amberngriffinco
    Fri Feb 01, 2013 12:03 pm
    Food.com Groupie
    Breast meat, IMHO, holds up better than softer thighs.
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