Best Chinese Style Bourbon Chicken Recipes
BOURBON CHICKEN
Bourbon chicken is a kind of Cajun and Asian hybrid dish that's evolved over the years in Chinese take-out restaurants and local mall food courts.
Provided by Bill
Categories Chicken
Time 25m
Number Of Ingredients 18
Steps:
- Start by marinating the chicken. Mix 3 tablespoons water and 1 teaspoon soy sauce with the chicken chunks, working it with your hands until the chicken has absorbed all of the liquid. Adding water and soy sauce to the chicken (especially true if using chicken breast) results in a moist and tender chicken experience!
- Once the chicken has absorbed the liquid, mix 2 teaspoons of cornstarch into the chicken until well combined and set aside.
- Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, sesame oil and white pepper and set aside.
- Heat 3 tablespoons of vegetable oil in a wok or large frying pan on high heat until just smoking, and spread the chicken evenly. Let the chicken sear on one side for 1 minute. Use a metal wok spatula (you can also use a rubber spatula if you can't use metal utensils on your pan) to turn the chicken and sear another minute. Turn off the heat and move the seared chicken to a plate. Set aside.
- Return the wok to medium heat and immediately add the ginger (if using), garlic, and minced onion. Stir-fry for 20 seconds or until the onion is translucent, taking care not to burn the mixture.
- Stir in the bourbon to deglaze the wok, most all of the alcohol will cook off leaving the flavor behind. After 30 seconds or so, pour in the sauce mixture and stir to further deglaze the sides of the wok. Once the sauce comes to a simmer, add the chicken back to the wok. Stir until the sauce comes back to a simmer and gradually stir in the cornstarch and water mixture (stir it up first, as the cornstarch may have settled).
- Continue to stir and cook until the sauce has thickened enough to coat a spoon. At this point, you can remove the smashed piece of ginger or warn your guests so there are no surprises! Stir in the scallions and serve with steamed white rice!
Nutrition Facts : Calories 245 kcal, Carbohydrate 9 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 583 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHINESE STYLE BOURBON CHICKEN
This is one of my favorite dishes at the Chinese restaurant we frequent often. With all this social distancing, I decided to try my hand at making this at home! It's a keeper!
Provided by Amy H.
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- 1. Grill Chicken over medium coals, 8 minutes per side, or bake in oven 25 minutes at 375 degrees. Set aside; keep warm in 170 degree oven.
- 2. Heat peanut oil in a shallow sauce pan over medium heat. Add minced garlic and ginger saute over medium high heat for 30 seconds until aromatic!
- 3. Stir in, rice vinegar, bourbon, red chili sauce, soy sauce, brown sugar and cornstarch into saucepan. Bring the sauce to a boil. Reduce the heat and simmer for 5 minutes or until thickened.
- 4. While sauce is cooking, Slice the grilled chicken into strips and return to oven to keep warm.
- 5. Toss chicken into the the sauce until well coated.
- 6. Serve over white rice and garnish with sliced green onion.
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.
Provided by LinMarie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CHINESE BOURBON CHICKEN
I found this recipe on a website called BellaOnline. It's pretty straight-forward. I liked it 'cause it doesn't call for ketchup. If you want to make it even more interesting, chop up two Thai Chilies and add them when you're marinading the chicken. *To make garlic paste , roughly chop up however much garlic you want and pour some course salt on it, not too much though. Using the blunt side of a chef's knife, press down and drag the edge over the garlic/salt mixture. Continue until the garlic is a smooth paste consistency.
Provided by chef_matt85
Categories Chicken Breast
Time 6h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the fat from the chicken, cut into 1 inch pieces.
- In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic.
- Add the chicken, toss to coat evenly.
- Cover tightly and refrigerate over night.
- Remove the chicken from the marinade, do not discard the marinade, it will be used later.
- Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan.
- Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.
- While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid.
- Keeping the heat on high, add the marinade to the pan and cook until it thickens.
- Remove from heat, serve over rice, garnished with roughly chopped cilantro.
Nutrition Facts : Calories 422.1, Fat 15, SaturatedFat 4.1, Cholesterol 92.8, Sodium 1446.7, Carbohydrate 38.6, Fiber 0.3, Sugar 35.7, Protein 32.9
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