photo by Jonathan Melendez
- Ready In:
- 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
- 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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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!!
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.
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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!
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!
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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. :)