Bourbon Chicken Like At The Mall Food

EASY BOURBON CHICKEN MALL RECIPE (20 MINUTES)

Steps:

• HEAT GRILL OR OVEN if using. See cooking options for chicken below.
• PREPARE SAUCE: Combine all sauce ingredients in a bowl and whisk to mix well.
• COOK CHICKEN USING ONE OF THESE OPTIONS. In all cases, transfer to a plate after cooking and keep warm. Note that recipe will take longer with some cooking methods. ° Stir fry bite size chicken: Cut up chicken into bite size pieces, place in bag with 2 tablespoons of cornstarch and 1/2 teaspoon salt, shake until lightly coated. Sauté in oil in a skillet on medium high heat in two batches until lightly browned and cooked through, about 4-5 minutes depending on size of pieces. ° Stir fry full size chicken pieces: Dust chicken with cornstarch and salt. Sauté chicken in a bit of oil in pan on medium high heat, transfer to a board, let sit for 5 minutes, then cut into bite size pieces. Keep warm.° Grill chicken (my preference if you have a grill handy - quick and easy): Toss the larger pieces of chicken with a bit of oil and sprinkle with salt and pepper. Grill on medium high for a 3-4 minutes per side. Let rest for 5 minutes, then cut into bite size pieces.° Bake chicken: drizzle breasts or thighs with oil and sprinkle with salt and pepper. Baked in pan lined with parchment (for easy clean up) at 425F/218C for about 18 minutes. Rest for 5 minutes, then cut into bite size pieces. ° Sous vide chicken: at 144F/62C for 1.5 to a maximum of 4 hours. Here is a recipe to follow for sous vide chicken if you need one.
• COOK SAUCE AND TOSS WITH CHICKEN: Heat skillet to medium high. Add sauce and cook, stirring, until it starts to boil and thicken about 3-4 minutes. Add chicken and stir to coat. Lower heat and cook for another 2 minutes just until chicken is well coated with sauce and heated through. If the sauce is too thick, add a tablespoon or two or water or juice. Serve over rice if desired. Garnish with chopped green onions and/or sesame seeds if you like.

THE BEST BOURBON CHICKEN!

Steps:

• Coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside.
• Dice chicken thighs into bite sized pieces and sauté in very hot pan or WOK with the peanut oil until lightly browned on the outside.
• Add liquid mixture to the chicken and reduce heat to medium.
• Cook this UNCOVERED until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked.
• Serve with your choice of side dish. Fried rice or Lo Mein noodles work well.

CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)

Steps:

• Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.