Another amazing chicken dinner recipe for you! This Bourbon Chicken is a soft and juicy chicken dish that is make with bourbon, fresh ginger, garlic and soy source flavors.
I’ve already posted a recipe for Bourbon Chicken a long, long time ago. Recently, I realized that I’ve had an improved recipe for this dish for a while and my old one needed an update. There are a few thing that I did to better this wonderful chicken recipe and I hope you give it a try.
Bourbon Chicken is a great dish. It gets its name from the bourbon whiskey that goes in the sauce and the Bourbon Street in Louisiana. It’s actually two cuisines that come together, Chinese and Cajun. I think this is exactly what gives this dish its special flavor.
In my old recipe, I didn’t use bourbon and that was just wrong. When I started using bourbon, the world changed. It makes a whole lot of difference. Trust me! For those of you who don’t drink and tend to be afraid to use alcohol in their cooking, don’t be!! Alcohol cooks out!!
A couple more tips would be to use fresh ginger and fresh garlic, it will taste much better. I also like to saute the chicken chunks in the pan for a few minutes, to golden brown, and I don’t like to coat it in any flour or cornstarch.
Bourbon Chicken II
- 2 lbs chicken thighs cut into about 1-inch chunks
- 2 Tbsp vegetable oil
- 3 cloves of garlic
- 1 tsp fresh grated ginger
- 1/2 tsp red pepper flakes
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 4 Tbsp ketchup
- 4 tbs Bourbon
- 1 cup of water
- 2/3 cup of low sodium soy sauce
- 1 Tbsp cornstarch
- Preheat the oil in the pan on medium heat. Cut the chicken thighs into about 1-inch chunks and cut out as much fat as you can.
- Saute the chicken on medium heat, until almost done.
- Meanwhile, combine all the ingredients for the sauce in a medium mixing bowl and whisk well. (Whisk again right before pouring onto the pan.)
- When the chicken is almost done, pour in the sauce. Stir well.
- Cook, stirring often, for about 10-15 more minutes. Taste to see if you want salt but I don't think you will since soy sauce is pretty salty.
- Serve over rice!
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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