Bourbon Chicken Recipe
Actually...it doesn't use Bourbon.
We have been looking for a Bourbon Chicken recipe that tastes like the kind we order in restaurants and this one comes very close. Despite what the name says, this dish doesn't contain bourbon. The best part about making Bourbon Chicken at home is; we aren't getting MSG or high fructose corn syrup in our food.
You will be cooking the chicken first and then pouring the sauce over the chicken and rice. Some versions of this recipe have you put the chicken back in the sauce to cook some more but we found that the chicken gets over cooked and tough.
We like our Bourbon Chicken to be crispy on the outside just like the restaurants make it. If that's how you like it also then follow the Crispy Chicken instructions. If you don't have time to do the extra work then follow the Quicker Chicken instructions. Don't forget to start a pot of rice.
You can substitute chicken breast with chicken thigh meat if you prefer.
Bourbon Chicken Recipe
Now is a good time to start some rice for this Bourbon Chicken recipe.
Crispy Chicken Method
Ingredients:
3 pounds skinless, boneless chicken breast halves - cut into bite sized pieces
1/2 cup corn starch
Vegetable Oil for frying
Preparation:
Place some paper towels (about 3 or 4) on a plate
Pour oil into large frying pan to a depth of 1 inch and bring to a medium high heat
Coat chicken pieces in corn starch and put them on a plate
When oil is hot enough, place the coated chicken pieces into pan and let them cook for about 4 minutes and them flip them over to cook other side.
You may have to do two batches depending on the size of your pan
The chicken will be done when they have a golden brown color and are no longer pink in the middle
Place the cooked pieces on paper towels to drain and set aside
Quicker Chicken Method
Ingredients:
4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into bite sized pieces
Preparation:
Heat the oil in a large frying pan and brown the chicken pieces until lightly golden on all sides, about 10 minutes.
Transfer the chicken to a bowl or plate, cover with foil and set aside
Bourbon Chicken Sauce
Sauce Ingredients:
1 cup water
1/2 cup packed light brown sugar
3/4 cup grape or cherry juice
1/3 cup teriyaki sauce
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 cup grape or cherry juice
2 tablespoons cornstarch
Sauce Preparation:
Whisk together the water, brown sugar, 3/4 cup of fruit juice, soy sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into a medium sized pot.
Bring the sauce to a boil.
Reduce the heat to medium-low, and simmer until the sauce is reduced
Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps.
Bring the sauce back to a simmer, let thicken for about 1 minute.
Put some rice on a plate and then place some chicken pieces on the rice
Spoon sauce over all and serve.
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