Recipe by LinMarie
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.
Top Review by Zurie
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!!
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 -2 tablespoon olive oil
- 1 garlic clove, crushed
- 1⁄4 teaspoon ginger
- 3⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup apple juice
- 1⁄3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1⁄2 cup water
- 1⁄3 cup soy sauce
Directions See How It's Made
- Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.