The Best Bourbon Chicken Recipe : This Crispy Bourbon Chicken makes me want to be a teenager again. Someone who was a rebellious adolescent and who once brought Chinese food into the cinema!
I would want to express my regret to everyone who was forced to watch Dude Where’s My Car in an Oriental-themed theater in Los Angeles during the late 1990s. I apologize.
I still laugh so hard during the Chinese takeout drive-through scene, so it was kind of the ideal movie to do that in.
Let’s go back to business, Bourbon Chicken. This chicken has a rich bourbon flavor with notes of apple juice, and it’s really sweet and sticky. It’s excellent. Excellent.
The Best Bourbon Chicken Recipe
Ingredients
- 5-6 skinless boneless chicken breasts – about 3 pounds
- 3 tablespoons cornstarch divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons canola oil
- 2 cloves garlic minced
- 1 cup water
- 1/2 cup apple juice
- 1/4 cup bourbon
- 1/2 cup chicken broth
- 2/3 cup lite soy sauce lower sodium
- 1/3 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 cup packed light brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
Instructions
Chop the chicken into 1-inch pieces and combine it with salt, pepper, and two tablespoons of cornstarch in a big bowl.
Heat 2 tablespoons of canola oil in a nonstick skillet over medium-high heat until the chicken sizzles when you add the first piece.
Add half of the chicken pieces and cook, stirring, for 3 minutes.
After three minutes, turn the chicken pieces over and continue to cook.
Take out of the pan the chicken.
Cook the other half of the chicken in the same manner using the remaining oil.
Take out of the pan the chicken.
Cook the garlic for 20 seconds, or until it begins to smell.
Pour in the chicken broth, apple juice, bourbon, light soy sauce, and water. red pepper flakes, onion powder, ketchup, apple cider vinegar, brown sugar, and crushed ginger.
Reintroduce the chicken after bringing to a boil.
Simmer for ten to fifteen minutes, or until the sauce has reduced by roughly half.
Stir one tablespoon of water and the remaining tablespoon of cornstarch into a small glass.
Stir and add to the pan.
Simmer the sauce until it thickens. Serve right away.
Nutrition
- Calories: 208kcal
- Carbohydrates: 8g
- Protein: 15g
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 67mg
- Sodium: 1437mg
- Potassium: 272mg
- Sugar: 4g
- Vitamin A: 105IU
- Vitamin C: 1.8mg
- Calcium: 13mg
- Iron: 1.1mg
Some tips to make this the best bourbon chicken ever:
My mall used to sell chicken breast, so I used that. To achieve a more soft cut, consider using chicken thighs.
Dredge in cornstarch, dip in beaten egg, then dredge in flour and deep fried for a thicker coating.
Increase the heat level by adding twice as much crushed red pepper or substitute Sriracha sauce for the red pepper.
Crockpot Bourbon Chicken Recipe:
To prepare in the crockpot, cook the chicken (use chicken thighs) according to the recipe’s instructions, then add half the components for the sauce (the ingredients in the slow cooker won’t cook down). Simmer for five hours on low. After adding the final tablespoon of cornstarch, simmer for 30 minutes on high.
