Bourbon Chicken Like At The Mall Food

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.

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:

• 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!

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.

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.

FOOD COURT BOURBON CHICKEN COPYCAT RECIPE

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.

"MALL OF AMERICA BOURBON CHICKEN"

Steps:

• 1. Let's get started...heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
• 2. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
• 3. Add chicken and bring to a hard boil. Reduce heat and slowly simmer for 20-25 minutes.
• 4. Serve over hot rice, DIG IN and ENJOY with my compliments!

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.

BOURBON CHICKEN (LIKE AT THE MALL)

Steps:

• Adapted from a recipe at www.roadfood.com This recipe is also good when the chickenis left on the bone and either baked in the oven or cooked on the grill. 1. Mix soy sauce, brown sugar, garlic powder, ground ginger, dried minced onion and bourbon in a bowl. Add chicken and toss well. Cover and refrigerate (stirring often) for several hours or overnight. 2. Bake chicken in a single layer of a baking pan at 350 degrees for about 45 minutes, basting every 10 minutes. Remove chicken. 3. Scrape pan juices with all the brown bits into a frying pan. Heat, and add the white wine. Stir and add chicken. Cook for 1 minute and serve, with rice, if desired.