Bourbon Chicken

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Chef Ali Baba photo by Chef Ali Baba
photo by Darrell A. photo by Darrell A.
photo by Anonymous photo by Anonymous
photo by Catherine C. photo by Catherine C.
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Vanessa K.
    Can this recipe be made ahead of time and frozen?
     
  2. Laura A.
    This recipe is missing bourbon! Is that a typo, or should the recipe's name be changed?
     
  3. KimmyBaby412
    Would you be able to use tofu instead of chicken with this recipe?
     
  4. Betty H.
    Wish you would include nutritional information in your recipes.
     
  5. glg334
    I love this recipe I have done it several times but my sauce is always running what do I need to do to thicken it up so it can stick to the rice ?
     
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Reviews

  1. 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. cakebaker61
    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!
     
  3. craftykeya
    Loved this recipe. Used orange juice instead of apple juice, balsamic instead of cider vinegar, and it still turned out great. Thank you.
     
  4. The Boopster
    OMG! I have died and gone to heaven. I did something differenc with the sauce. Instead of cooking the chicken and sauce, I decided to marinate a 1 1/2" thick rib eye stead in one zip lock bag and in the other ziplock bag, I marinated some boneless, skinless chicken thighs and marinated both over night in the refrigerator. I had my cast iron griddle on my bbq which I had made bacon early in the morning and left it there, I heated it on high, lower the temperature to medium, placed the chicken thighs and grilled them until they were a golden brown in color. I did the same for the steak which turned into a beautiful dark brown. Both chicken and steak were so tender, juicy and delicious, all you heard was, oh, my god how delicious and tons of moans, not to mention. plenty of finger licking. I am now making it with some baby back pork ribs and am also planning on grilling some jumbo shrimp wrapped in bacon. I'm sure they'll be awesome. This sauce has lots of possibilities all you need is come creativity and you have something delicious. Oh, yes forgot, 'MAKE PLENTY OF SAUCE TO HAVE ON HAND"<br/><br/>Thankx for a wonderful recipe.
     
  5. Suey Tee
    A good recipe! A tad on the hot side, next time I am going to cut the red pepper down to a 1/4 tsp and add some veggies. This will be added to my rotation. Thanks LinMarie SueyTee
     
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Tweaks

  1. mlove7
    I double the recipe with these adjustments: I use Tiger Sauce vs ketchup; I use 1-2 table spoons of minced garlic; and I use Worcestershire sauce vs soy sauce; I omit the water and increase the apple juice AND I add cup of real bourbon! I really try to have extra sauce (gravy like) to spread over the rice with the chicken. Its a family favorite!
     
  2. Melody D.
    It seems like soy sauce AND ketchup in this dish would make it too salty. I'd substitute ketchup with 2 tbsp tomato paste. What are your thoughts?
     
  3. Linda H.
    I thought this recipe was excellent; but, I wanted the bourbon in it, so I added 1/4 cup. I also would lessen the crushed red pepper to 1/4 to 1/2 tsp. I also added 1 tbsp of cornstarch in 1 tbsp of water to thicken sauce. Delicious!
     
  4. lovinkamas
    I added bourbon, in place of water and reduced amount of vinegar, added worcheshire sauce, and sriracha instead of hot peppers, and a tbsp rasberry jam. (But any jam will do). Yummy!
     
  5. awheels612
    I used boneless thighs, dredged the chuncks in flour, browned, and then added the sauce. I doubled the sauce and pre-mixed it (used fresh ginger)...used the amount of red pepper flakes for a single batch and it was still a bit too spicy for our taste. Served with white rice and a bag of Asian steamfresh veggies. Four people and no leftovers--a big hit and will make again!
     

RECIPE SUBMITTED BY

I love to bake and cook. I especially enjoy trying new recipes of which I then of course have my junior taste testers (my grandchildren) give the final taste tester approval for the family. :)
 
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