Baked Bourbon Chicken Food

BOURBON CHICKEN

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!

BOURBON CHICKEN

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.

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

BEST BOURBON CHICKEN

Steps:

• Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
• In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• Remove the chicken pieces to a bowl with a slotted spoon. 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, and return the chicken pieces to the sauce. Stir to combine, and serve.

BOURBON CHICKEN

Steps:

• In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
• In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
• Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

BOURBON CHICKEN RICE BOWL

Steps:

• 1. In a medium bowl, combine the chicken, bourbon, soy sauce, and sugar until well-mixed and let stand while you cook the vegetables. 2. Bring a large saucepan of water to a boil. Add the broccoli and carrots and cook until just tender, about 4 minutes. Drain well and reserve. 3. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 3 minutes. Add the chicken and its marinade. Cook, stirring occasionally, until the meat just loses its pinkness, about 3 minutes. Divide the rice among serving bowls and top with the chicken and vegetables. 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*. Rinse hands when complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

BOURBON CHICKEN

Steps:

• Make marinade and add chicken. Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.
• Pour contents into a deep baking dish, cover and bake at 350º for 45 to 60 minutes.
• Serve over rice if desired.

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).

HONEY BOURBON CHICKEN

Steps:

• Make sure the chicken is fully thawed. I bring it home and start on this right away. Put the chicken into a large ziploc bag. I like to use a bag as you can move stuff around better than with a bowl.
• Add the orange juice and honey to a saucepan and heat slowly to warm while stirring. DO NOT allow to bubble or boil. You pretty much just want the honey to melt into the juice.
• Using a garlic press (or a grater) crush the cloves into the honey-juice mixture while stirring.
• Slice the ginger into pieces small enough to fit in the garlic press. Using the same garlic press put sliced pieces of ginger into the press and crush into the stove top mixture. Or grate them is you find crushing too hard.
• I pick out the crushed bits of ginger and garlic and put them into the mixture as well. Use more ginger if you like ginger and less if you don't. I didn't use very much as the people who will be eating this don't care for ginger as much as I do.
• Pour the warm honey-juice-garlic-ginger mix into the ziploc bag on top of the chicken. I feel the bottom of the sauce pan before I pour. You should be able to touch it so that the mix wont melt the bag. If it is too hot let it cool a little bit.
• Add 2 table spoons of soy sauce on top of the chicken marinade mix.
• Chop the green onions and add to the bag.
• Using your hands on the outside of the bag make sure all the meat is coated and the soy and green onions are mixed up as well.
• Put the bag in the refrigerator and bring it out when ready to cook. After a few hours you can freeze the mix in the bag if you like as well.
• You can allow this to marinate for a few hours or more than a day. If you are planning on cooking the chicken in a pan in your oven a few hours should be all you need. If you are planning on grilling I would advise longer.

BOURBON CHICKEN

Steps:

• Cook the rice: Place the rice in a wire mesh sieve or strainer and rinse under cold water for about a minute. In a medium saucepan add the rice and 1 3/4 cups of water. Cover the rice and bring it to a boil over medium heat. Once it comes to a boil, 4-5 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.
• Cook the sauce: In a medium bowl combine the garlic, ginger, chicken stock, bourbon, soy sauce, brown sugar, and apple cider vinegar. Add the sauce to the same skillet where you cooked the chicken and set over medium heat. Bring to a simmer, 2-3 minutes.
• Garnish and serve: Serve the bourbon chicken immediately over rice. Garnish with chives and sesame seeds.
• Storage and reheating instructions: If you have leftovers, you can store the chicken in the fridge for up to 5 days or freeze it for up to 3 months. Reheat bourbon chicken in the microwave with a splash of water or gently in a pot or skillet with a splash of water.

BAKED BOURBON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Brown chicken in skillet.
• Remove chicken from skillet and place into a baking dish.
• In the same skillet, combine garlic, cayenne, sugar, salt, sage, rosemary, thyme, and flour.
• Add bourbon and whisk to combine.
• Remove from heat.
• Pour sauce over chicken in baking dish.
• Cover dish and place in oven.
• Bake 1 hour or until juices run clear.

BOURBON CHICKEN

Steps:

• Mix 3 tablespoons of cornstarch, salt, and pepper in a bowl.
• Cut the raw chicken into bite sized pieces.
• Pat dry.
• Add it to the cornstarch mixture and toss until coated on all sides.
• Add 2 tablespoons of oil to a heavy skillet on medium high heat. I use cast iron.
• Heat the oil until it shimmers then add about half the chicken pieces.
• Cook for 3 minutes without stirring.
• Turn carefully and cook for 3 more minutes.
• Remove from the pan.
• Add more oil if needed and repeat with the remaining chicken.
• Remove chicken to a platter and keep warm.
• Add the chopped garlic and saute for just a few seconds.
• Add the chicken stock, orange marmalade, bourbon, soy sauce, ketchup, vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes.
• Bring to a boil.
• Carefully spoon the chicken back into the pan.
• Simmer for 15 minutes or until the sauce is reduced and thick, stirring often.
• If you need it thicker add an extra tablespoon of cornstarch to 2 tablespoons of water and stir into the sauce.
• Cook until the sauce is thick.
• Serve immediately over noodles or rice.
• No need to dredge the chicken or sear it as above. You won't need the oil but you will need the cornstarch.
• Add all ingredients except the cornstarch to the slow cooker.
• Cook on low 6 to 8 hours.
• Combine 3 tablespoons of water with the reserved cornstarch and mix until smooth.
• Stir into the cooked chicken mixture in the slow cooker.
• Turn heat to high and let thicken for about 10 to 15 minutes. Stir occasionally.