How do you make bourbon chicken

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I also like to mix about 1 teaspoon of Sriracha sauce found in the asian food section of the grocery store in with the ketchup for additional heat. Do it if you like it spicey! I served this with salad and shrimp sauce double street bourbon sauce. Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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I had a little over 2 lbs. We usually end up with not enough sauce, so this was just the right amount of sauce to chicken for us.

It was perfect! This will be one of my go- to recipes. I tried it for the first time today. My boys said they would pay for it if they were in a restaurant. The bomb dot com. This is a great recipe! I found it very sweet and might do only half of the brown sugar next time. Mine also came out quite light, not sure how to get it so dark?

This was delicious!! I used half the amount of sugar and it was still a little sweet for me. I also added some carrots, yellow pepper, and onion because I like more substance to my dish and try not to eat rice. There was plenty of sauce to handle the extra veggies.

Definitely a keeper recipe and will be making it often. Portion control??? Out the window!! Husband is loving on this recipe, telling me I could open a restaurant on it.

Thanks for the recipe, it was very good! Only substitute I had to the recipe was the soy sauce. But the heart of the recipe remained true. Thanks again! Looks lovely! However, I am an underage chef? Hi Sabrina, thanks for this recipe. Husband cooked this tonight and it turned out more like a soup with chicken pieces in it.

Not sure what went wrong…. Oh no! Did he also add then cornstarch slurry at the end? I wanted to make this recipe. However I do not know what bourbon is? Knowingly, I do not cook at all so I have no idea what exactly I am looking for in grocery stores.

All I see is bourbon brown sugar seasoning in a packet? Bourbon is a barrel-aged distilled spirit. Karen, Ha ha ha. You will barely use a fourth of it. So it is very cheap to make this dish. Quinessa, See comment to Karen. Tried this tonight and it turned out extremely salty.

Not sure what went wrong. Does anyone know how to help me balance the salty taste? Hi Davina white I made some sauce the other week and it said to put half a cup of soya sauce in and mine came out the same it was so salty we had to throw the hole dish away.

Hi, it sounds like you might have used regular soy sauce instead of low sodium like the recipe suggests? Or try coconut aminos, they taste the same as soy sauce but much less salt! Good luck! I made this dish and served it over white rice. I followed the recipe exactly. My kids and husband went nuts for it.

I got so much praise and I had 0 leftovers. I will definitely be making this again very soon. I used dark brown sugar. You couldn't even taste the bourbon. Absolutely mouth watering delicious!! Read More. Most helpful critical review KW. Rating: 2 stars. If you have been to the Cajun Grill or Asian Chao this recipe does not come close.

I have tried every recipe on the Internet for this dish have yet to find any recipe close to the fast food chains. I found this recipe definately to have too much of the bourbon in it.

The second time I used this recipe I reduced the bourbon and still found it to be too much. I have since found out that mall version of this recipe does not use bourbon at all! Reviews: Most Helpful. Rating: 4 stars. I was excited to find a Bourbon Chicken recipe with simple ingredients, as well as good reviews overall.

On my second trial of this dish, I did, however, make some changes I believe for the better. First, used boneless skinless thighs a bag of frozen chicken thighs, like Tyson. I also threw a few dashes of crushed red pepper, just for some contrast.

Alot of reviewers said that the liquor taste was very strong, well I have a tip to try next time; you can subsitute Vanilla Extract the cheap kind works best for the bourbon. I personaly don't care for he taste of liquor, also this is what they use in the Mall. Tenderize and marinade in the fridge overnight in a gallon ziplock bag. This gave the chicken a great color and taste. The oil also helped with the browning.

Serve the remaining sauce from the bottom of the pan with the chicken over rice or mashed potatoes. I hope these tips will inspire you to make this dish your own too. This recipe is not bad. It just needs some adjustments to work. I read a lot of the reviews before I made it and decided on several changes. I chunked the chicken before placing in the marinade. Once combined with the sauce, it thickens the sauce and helps the sauce adhere to the chicken.

Some recipes call for a roux or other thickening agents when making a sauce, but with the addition of cornstarch here, there is no need. Simmering the cornstarch-coated chicken in the sauce is all you need to make this recipe really delicious.

The sauce is a combination of garlic, ginger, chicken stock, bourbon, soy sauce, and brown sugar. Three tablespoons of apple cider vinegar also goes in for added extra tang.

You can substitute it with hoisin sauce as I mentioned above or just leave it out entirely and add a little extra chicken stock and soy sauce to make sure your volume is similar.

I like to use boneless skinless breasts or thighs for this recipe because they are easy to cube. Assuming you cube the chicken in a similar size, they will cook at same rate regardless of what cut you use. I keep it simple for this dish to really make the chicken and sauce shine. Serve it over white rice and garnish heavily with sesame seeds and chives. If you have leftovers, no worries. It stores beautifully in the fridge for 4 to 5 days and reheats nicely in a skillet with a splash of water.

You can also reheat it in the microwave. Just be careful not to over-heat the sauce or it can get too thick. Thinning it out with water always helps bring it back to life. Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. Cover the rice and bring it to a boil over medium heat.

Once it comes to a boil, minutes, reduce the heat to medium low and let the rice cook for about 10 minutes. After 10 minutes remove from heat and keep the lid on for 10 additional minutes.

When ready fluff it with a fork. Cut the chicken into 1-inch cubes.