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    You are in: Home / Recipes / Bourbon Chicken Recipe
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    Bourbon Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    LinMarie's Note:

    I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

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    Units: US | Metric


    1. 1
      Heat oil in a large skillet.
    2. 2
      Add chicken pieces and cook until lightly browned.
    3. 3
      Remove chicken.
    4. 4
      Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
    5. 5
      Add chicken and bring to a hard boil.
    6. 6
      Reduce heat and simmer for 20 minutes.
    7. 7
      Serve over hot rice and ENJOY.

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    Ratings & Reviews:

    • on March 13, 2011

      I'd have loved to be able to read through the more than 2,000 reviews, but that is not possible! What does strike me is how people continually sub ingredients. In this recipe the ingredients are simple and won't kill you.:( All I had to buy extra was the apple juice. Also, I'm flabbergasted at the number of reviews!! This is a perfectly nice recipe, but 2,384 reviews??? Wow! I did not sub or change a thing. I did, however, mix all the sauce ingredients in a bowl while the chicken pieces were frying: saves time. 1 - 2 tablsp olive oil, LinMarie, is by far not enough to pan-fry 2lbs chicken pieces!! I added maybe 2 or 3 extra tablespoons while the chicken was frying. Next time I will not use ground ginger, but rather 1 - 2 tablespoons finely grated fresh ginger, which should be more flavoursome. The pepper flakes were fine (I think I used a full teaspoon). However ... the sauce needed thickening, and I did add cornflour mixed with a little water, right at the end. The sauce looked much more attractive once slightly thickened. I will make this again, because (let's face it) it's a lot of flavour with little effort. What I will change, is the breast meat. We don't as a rule like skinless breasts, and I think boneless thighs, skin on, or even bone-in thighs will be far more flavoursome. Sorry, I was not complaining, just explaining!!

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    • on January 20, 2003


      We really enjoyed this recipe. We changed a few things to suit our taste, such as using less sugar (only 1/4 cup) and thickening with cornstarch (1T with 1T water) at the end. Bottom line is that this recipe is a winner....thanks!

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    • on January 16, 2003

      Loved this recipe. Used orange juice instead of apple juice, balsamic instead of cider vinegar, and it still turned out great. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (2,786)


    Nutritional Facts for Bourbon Chicken

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.4
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 6.5 g
    Cholesterol 145.2 mg
    Sodium 1573.0 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 0.3 g
    Sugars 21.4 g
    Protein 50.0 g

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