Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 bowls
If you find yourself craving bourbon chicken you normally find in food courts, then you have to give this copycat recipe a try. Not your authentic Chinese food, but never short in flavour!
INGREDIENTS :
- 1/3 c soy sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 pounds chicken thighs, skinless.
- 1/3 c Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It is delicious with just apple juice and no Bourbon.
- 1 tablespoon olive oil
- 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
- 1/2 c water
- 1 tablespoon rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
- 1/4 teaspoon black pepper (I used 4 turns on the pepper mill)
- 1/2 c brown sugar, tightly packed
DIRECTIONS :
Step 1: Slice the chicken thighs into small cuts about 1-inch. Then, discard the excess skin or fat.
Step 2: Add soy sauce, ginger, water, garlic, whiskey, pepper, brown sugar, and vinegar into a mixing bowl. Stir until well blended.
Step 3: Place a skillet on the stove and turn the heat to medium-high.
Step 4: Add oil and allow it to become hot.
Step 5: Add the chicken, then cook for a few minutes until they turn brown on all sides.
Step 6: Pour in the bourbon mixture, then stir until well blended.
Step 7: Let the mixture boil, then reduce the heat to medium.
Step 8: Simmer for 15 minutes to remove the alcohol content of the whisky.
Step 9: Add slurry, then stir until well blended. Simmer for about a minute or until the texture of the sauce becomes thick.
Step 10: Serve right away over rice and enjoy!
Nutrition Facts:
Serving Size: 1 bowl Calories per serving:573.07 kcal Fat per serving:36.4 g Saturated fat per serving:10.16 g Carbs per serving:15.28 g Protein per serving:43.73 g Fiber per serving:0.17 g Sugar per serving:13.4 g Sodium per serving:749.43 mg Trans fat per serving:0.22 g Cholesterol per serving:172.5 mg
FOOD COURT BOURBON CHICKEN COPYCAT RECIPE
Ingredients
- 1/3 c soy sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 pounds chicken thighs, skinless.
- 1/3 c Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It is delicious with just apple juice and no Bourbon.
- 1 tablespoon olive oil
- 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
- 1/2 c water
- 1 tablespoon rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
- 1/4 teaspoon black pepper (I used 4 turns on the pepper mill)
- 1/2 c brown sugar, tightly packed
Instructions
Step 1: Slice the chicken thighs into small cuts about 1-inch. Then, discard the excess skin or fat.
Step 2: Add soy sauce, ginger, water, garlic, whiskey, pepper, brown sugar, and vinegar into a mixing bowl. Stir until well blended.
Step 3: Place a skillet on the stove and turn the heat to medium-high.
Step 4: Add oil and allow it to become hot.
Step 5: Add the chicken, then cook for a few minutes until they turn brown on all sides.
Step 6: Pour in the bourbon mixture, then stir until well blended.
Step 7: Let the mixture boil, then reduce the heat to medium.
Step 8: Simmer for 15 minutes to remove the alcohol content of the whisky.
Step 9: Add slurry, then stir until well blended. Simmer for about a minute or until the texture of the sauce becomes thick.
Step 10: Serve right away over rice and enjoy!
