Chinese Bourbon Chicken Recipe

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. 30 comments This super Easy One Pan Bourbon Chicken tastes so much better than the restaurant version! Ready in just 20 minutes, this recipe is perfect for busy nights. Serve with rice, noodles, and vegetables to make it a meal! Do you love making takeout at home? Try my Pepper Steak or my Kung Pao Shrimp!

5 stars 36 mins World Flavors The Ultimate Bourbon Chicken Recipe - You'll love our smoky, sweet, and zesty version of classic Bourbon Chinese Chicken! It's easy to make on the stovetop or in a crockpot, and perfect to serve with rice and your favorite sides. What is Bourbon Chicken? It only takes about 10 minutes of prep, and with a cook time of just 25 minutes, this is such a quick and simple meal to feed a family of 5. No need to worry about the next craving for Chinese, we've got you covered with this recipe right here. It's so simple and tasty. You'll be hooked in no time. What is Bourbon Chicken?

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Preheat the oven to 350 F / 177 C / Gas 4. Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced in the thickest part of the thigh, or a meat thermometer reads at least 170 F / 77 C in the same part of the thigh. Serve hot.

Instructions. In a wok or a skillet, heat the oil and add the garlic and ginger. Cook for a few seconds, stirring, so they don't burn. Add the chicken and onion and cook, stirring, until the meat is cooked through. Meanwhile, combine the bourbon, water, rice vinegar, ketchup, soy sauce, chili garlic sauce, and cornstarch in a small bowl.

Easy to prepare and ready in minutes! For more quick chicken recipes try these Creamy Skillet Chicken Cacciatore, Slow Cooker General Tso's Chicken or One Pan Honey Mustard Chicken and Veggies. Bourbon Chicken Need a simple dish that is going to be flavorful and demand attention?! This is it!

Step-by-Step Instructions Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined. Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined.

Nick Evans What Is the Best Chicken to Use? I like to use boneless skinless breasts or thighs for this recipe because they are easy to cube. Assuming you cube the chicken in a similar size, they will cook at same rate regardless of what cut you use. You can also use the bourbon chicken sauce for chicken wings and it's incredibly delicious!

Heat olive oil and sesame oil in a large skillet on medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring every few minutes. Add the bourbon sauce mixture and bring it to a boil. Reduce to a simmer and cook uncovered for 15 minutes. In a small bowl, make a cornstarch slurry.

To make in the crockpot, cook the chicken (use chicken thighs) as directed and add in half the amounts of the rest of the recipe sauce ingredients (they won't be able to cook down in the slow cooker). Cook on low for 5 hours. Add in the last tablespoon of cornstarch then cook on high for 30 minutes. Want more Chinese Food Recipes?

Yes! The chicken is marinated in a flavorful mix of apple juice, soy sauce, brown sugar, rice vinegar, and bourbon, which adds heat and flavor. The bourbon also helps tenderize the chicken and brings the sauce together. Watch Bourbon Chicken As the sauce cooks, most of the bourbon cooks out and evaporates, leaving behind only a marginal amount.

Ingredients Needed The great thing about this easy chicken thigh recipe is that it requires just a handful of ingredients to achieve that same Chinese takeout flavor. (Scroll below to the printable recipe card for details and measurements.) Chicken thighs - Boneless, skinless chicken thighs result in tender, juicy pieces of chicken. Salt and pepper

Add the soy sauce, bourbon, brown sugar and rice vinegar to a bowl. In a separate small bowl, whisk the water and cornstarch until you get a smooth mixture. Add the slurry to the prepared sauce. Mix well. Simmer it. Add the sauce to the pan. Stir well until the chicken is completely coated.

3-4 Nutrition information Advertisement ingredients Units: US 3 boneless chicken breasts 1⁄4 cup soy sauce 1 teaspoon sweet soy sauce 1⁄2 cup brown sugar 1⁄4 bourbon whiskey 1 teaspoon ground ginger 1 teaspoon garlic paste 1 teaspoon peanut oil 1 teaspoon cornstarch Trim the fat from the chicken, cut into 1 inch pieces.

Instructions. Place the chicken in a medium bowl. Sprinkle 2 teaspoons cornstarch over the top, then with a spoon, stir to evenly coat the chicken in the cornstarch. In a separate bowl or liquid measuring cup, stir together the soy sauce, bourbon, maple syrup, brown sugar, vinegar, garlic, ginger, black pepper, and remaining 2 teaspoons cornstarch.

Add the chicken and cook both sides until lightly browned. Remove and set aside. To the same skillet, add the garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce. Cook over medium heat, stirring constantly, until dissolved.

Cook the chicken in a skillet, just until browned, then remove them from the pan. Add the rest of the ingredients into the skillet and let everything cook together. Place the chicken back into the skillet, bring the mixture to a boil, reduce heat, and then let it simmer for 20 minutes until the sauce thickens.

Arrange in a baking pan in a single layer and bake at 425°F for 30 minutes. Meanwhile, stir together sauce ingredients in a small saucepan. Bring to a boil, stirring constantly. Remove the chicken from the oven, pour the sauce over the chicken, coating each piece.

Make the topping with croutons, butter, and cheese. Pound the chicken to an even thickness, season, and place in a prepared baking dish. Make the dressing mixture and use it to evenly coat the chicken. Top with the crouton mixture. Bake until the chicken is no longer pink in the center. Garnish.

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