Yeah, that's right: it's the Bourbon Chicken served with white rice and a heaping side of hot sautéed cabbage you used to get at the food court in the mall, except now you can make it at home.
Is there alcohol in bourbon chicken?
There sure is. If you want to leave it out and make bourbon chicken without the uh, bourbon, you can substitute a good quality apple juice.
Why is it called bourbon chicken?
Two reasons with the same origin: the dish originated on Bourbon Street ( in New Orleans) and has bourbon in the dish! This recipe is the Japanese American take on it that is found in mall food courts across the country. It's slightly less sweet and sticky than the traditional version.
What is the best bourbon to cook with?
For years I used to cook with Evan Williams. If you are buying bourbon just for this recipe, get you a bottle of Evan Williams and call it a day.
If you already have bourbon sitting on the shelf at home, just use that, assuming it's not some prized $100+ bottle.
These days I tend to cook with Woodford, as I always have a few bottles of it on hand and it has a nice, well rounded flavor that goes with everything.
If you like this recipe, you might also like:
- ½ cup soy sauce
- 2 Tablespoons bourbon
- ½ cup brown sugar packed
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ cup honey
- 2 cups of water
- 2 Tablespoons cornstarch
- 1.5 lb boneless skinless chicken thighs sliced into very thin strips
- 2 Tablespoons toasted sesame oil
- Add the 1.5 lb of thinly sliced boneless skinless chicken thigh strips to a hot pan with 2 Tablespoons of toasted sesame oil. Cook for 3 minutes, flip the chicken, and cook until chicken is cooked through - 4 to 5 more minutes.
- While the chicken is cooking, make the sauce. Stir the 2 Tablespoons of cornstarch into 2 cups of water until there are no lumps remaining and they are fully combined. Bring to a boil: ½ cup soy sauce, 2 Tablespoons bourbon, ½ cup brown sugar, 1 teaspoon ground ginger, ½ teaspoon garlic powder, ¼ cup honey, and the 2 cups of water with the cornstarch in it. Boil for about 2 minutes, stirring frequently, until the sauce thickens.
- Drain the chicken of the juice it produced while cooking, and stir it into the sauce. Serve with white rice, sauteed cabbage, and fresh bean sprouts.