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I really like this! I love the Bourbon Chicken from Kelly's Cajun Grill, but I swear they've all closed down! This one is close! Close enough that I've stopped looking for the perfect one! I took the advice of some others and used low salt soy sauce. My only other recommendation would be if you want your chicken to be a little more moist, use dark meat. I prefer breast meat, but it was a tad dry. I cut up four large chicken breasts, so I doubled the recipe for the sauce. I had just enough! I simmered the sauce for 20-25 minutes and it thickened up nicely without the cornstarch that others recommended. Thank you for an EXCELLENT recipe!!!
TERRIBLE! I followed the recipe precisely. The sauce tastes like what it is: an over-sweetened mixture of soy sauce and ketchup. It also tastes like it's missing something... (actually, like it's missing a lot of things). Every one my family hated it. From the high reviews and ratings, I guess the rest of the country likes such garbage, but it won't cut it with this native Texan.
This is very good. I reduced the red pepper to 1/8 tsp. and added 1 tbsp. of cornstarch and 1 tbsp, of water to thicken the sauce. I wish I had doubled the sauce though.
I really liked this recipe and I made this as written however next time I will reduce the amount of red pepper, not a heat lover and I will add cornstarch to thicken, thanks for the recipe.
Excellent recipe! I did use pork loin cubes instead of chicken and used orange juice in place of the apple juice. Used fresh ginger and dark brown sugar as that was what I had on hand. No red pepper flakes as I was serving this to someone who can't take the heat. Sprinkled just a bit of cornstarch to pot during last 20 min of cooking to thicken the sauce to what turned out to be perfect consistency. I made it with basmati rice in less time than it would've taken me to call the local Chinese take out delivery restaurant and place an order and wait for it to be delivered.
Outstanding. Cooked it as written. Agree the sauce needs to be thicker. Served it on sticky rice. Perfect.
Ok...another one who changed it slightly...I used chicken thighs...I use them for most Asian dishes...they allow for a few moments of 'error' in cooking time...breasts do not:) I also noted what others were saying about the thinness and amount of sauce. We love sauce, so I doubled the sauce and let it hard boil for 15 minutes or so, before I put in the chicken (mine cooks quickly as I cut it in thin strips) The sauce reduced and thickened a bit...enough to stay coated on the chicken. I then added the chicken and simmered until it finished cooking...7 minutes maybe. I used hot flakes and it was quite spicy...you can play around with the amount....will be cooking it again....same as before. Thank you to the contributors:)
Ok, I normally don't leave reviews on recipes even if I loved it but I just have to say this recipe was amazing, hands down. In the beginning I made bourbon chicken from a recipe using actual bourbon whiskey. It was descent but not so great because the sauce wasn't thick, plus I wanted it to taste like the mall's, which it didn't. Any way I found that whiskey is too expensive so I decided to try a bourbon chicken recipe without the bourbon and I found this. I followed the recipe exactly as written, I didn't have apple cider vinegar but I did have red wine and white wine vinegar. I used white wine. I also used dark brown sugar because it taste way better than light brown sugar to me. After simmering for a while, I noticed that the sauce wasn't thickening, so I followed other reviews and added a bit of cornstarch. Smothered it over some basmati rice and it was perfect honestly I think it tasted better than the one I made with bourbon and it's just as good as the mall's. Thank you for this easy and inexpensive bourbon chicken recipe!
Have made this twice - I confess I made some changes that I read in reviews that suited my personal taste. First time I used less brown sugar and added red peppers and doubled sauce ingredients. Chicken seemed rubbery. Second time, again doubled sauce and less brown sugar, simmered sauce with added onion for about 15 minutes, then added back chicken for 5 minutes. Also added steamed broccoli at the last minute. Very pleased with recipe and will make again.
Add a few drops of liquid smoke to get that grilled flavor. Thighs hold more flavor and have better texture when eating. Great recipe.