FOOD COURT BOURBON CHICKEN COPYCAT RECIPE
A copycat recipe for the bourbon chicken served at many food court Chinese restaurants. This may not be authentic Chinese food, but it is delicious.
Categories Main Dish, Entree
Time 35m
Yield 8 bowls
Number Of Ingredients 11
Steps:
- Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
- In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
- In a large saute pan or skillet heat the oil on medium high heat.
- Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.
- Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.
- Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
- Serve over rice.
Nutrition Facts : Calories 573.07 kcal, Fat 36.4 g, TransFat 0.22 g, Cholesterol 172.5 mg, Carbohydrate 15.28 g, Protein 43.73 g, Fiber 0.17 g, Sugar 13.4 g, SaturatedFat 10.16 g, Sodium 749.43 mg
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
BOURBON CHICKEN
A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!
Provided by Lucy Loo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g
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