Leeann Chin Bourbon Chicken Copycat Food

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.

DENNY'S COPYCAT BOURBON CHICKEN SKILLET

Steps:

• Toss red potatoes cubes with canola oil, salt, and pepper. Cook in air fryer at 370 for 30 minutes removing to shake them up half way through.
• Heat olive oil in a large skillet. Add onion, bell pepper, and chicken and cook until lightly browned. Remove chicken.
• Add Sauce ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered.
• Steam your broccoli according the instructions on the bag.
• Serve with everything layered all together.

LEEANN CHIN SESAME CHICKEN RECIPE - (3.9/5)

Steps:

• Remove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done. Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made with fun see noodles. Cook those before you do the chicken.

LEEANN CHIN LEMON CHICKEN RECIPE - (3.9/5)

Steps:

• Chicken Directions: Cut each chicken breast into fourths. Place chicken in a shallow glass dish. Mix the 1 Tbsp of vegetable oil, 1 egg, 2 tsp of corn starch, 1 tsp of salt, soy sauce and 1/4 tsp of pepper. Pour over the chicken, and turn to coat both sides. Remove the chicken from the marinade, and reserve the marinade. Heat vegetable oil to 350° in a wok or frying pan. The oil should be 1 1/2" deep. Mix the flour, water corn starch, vegetable oil, baking soda and salt into the reserved marinade. Dip the chicken into the batter. Fry the chicken in small batches, until light brown, about 3 minutes. You will need to turn the chicken once during this cooking. Drain on paper towels. Heat the oil to 375°. Add all of the chicken at 1 time and fry again for 2 more minutes, or until it is golden brown. You will need to turn the chicken during cooking. Drain on paper towels and then cut the chicken crosswise into 5 or 6 pieces. Pour lemon sauce over the chicken Lemon Sauce Directions: In a large sauce pan, over medium heat, add all of the ingredients except the corn starch and water. Bring to a simmer. Mix together the water and cornstarch until corn starch is dissolved. Stir in to the sauce and cook until thickened, about 30 to 60 seconds. Remove lemon peel and pour over the chicken. Garnish with the lemon slices. Notes I usually make the sauce first. This way, I reheat it slightly before the chicken is done, and can pour it over the hot chicken.