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. Then deep fry it for a crispier chicken. The chicken turns out tender, juicy and loaded with tons of sauce. If you prefer not to use alcohol substitute the bourbon for apple cider. Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. In a medium sized skillet over medium high heat add the olive oil and chicken. https://www.thespruceeats.com/bourbon-chicken-recipe-694187 Cook on low for 5 hours. Cook until brown and … It is safe for children to eat. Get it free when you sign up for our newsletter. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. If you love a little heat, add some red pepper flakes, sriracha sauce or paprika to the glaze when whisking. BBQ Bourbon Chicken. I like to double the sauce to have extra to serve over rice. Combine the remaining ingredients and pour over the chicken. 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired). (Nutrition information is calculated using an ingredient database and should be considered an estimate. Serve over rice and garnish with chopped green onions if desired. ), Smoked Chicken Thighs With Whiskey Peach Glaze, Roast Chicken Recipe With Five-Spice Powder, Quick and Easy Chinese Chicken With Oyster Sauce. All rights reserved
. Crockpot Bourbon Chicken Recipe: 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). Bring the sauce to a boil. I was in the Philadelphia airport on Thursday and fate handed me a gift: a guy passing out samples of a Chinese delicacy: Bourbon Chicken. If you don’t have bourbon, whiskey, brandy or even scotch will work in place of it. Stir in, rice vinegar, bourbon, red chili sauce, soy sauce, brown sugar and cornstarch into saucepan. Feel free to switch up some of the ingredients. Cook until brown and no longer pink. Bourbon Chicken. I use chicken thighs but you are welcome to use chicken breast. The inspiration came from the popular mall dish, Bourbon Chicken, a dish I used to get as a teenager at my local mall’s Cajun-themed Chinese … Best of all this recipe … In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Reduce the heat and simmer for 5 minutes or until thickened. This recipe takes boring grilled chicken to a whole new level! Instead of thighs, you can use breast meat and make these into skewers that you grill. Try using brown sugar and garlic powder instead of fresh garlic and ginger. This will help cut down on the fat content too. Chicken thighs are little more juicer though. Make your favorite takeout recipes at home with our cookbook! Whisk together cornstarch and water and add to the sauce. Serve hot. I had always associated Bourbon with that tasty drink from Kentucky, but perhaps a lost ship with cases of the … I was in the Philadelphia airport on Thursday and fate handed me a gift: a guy passing out samples of a Chinese delicacy: Bourbon Chicken. Preheat the oven to 350 F / 177 C / Gas 4. I had always associated Bourbon with that tasty drink from Kentucky, but perhaps a lost ship with cases of the … Not a fan of ginger? Your email address will not be published. The sauce is the perfect combination of sweet and savory. Place the chicken thighs in a shallow 9 x 13-inch baking dish. The alcohol from the bourbon does evaporate completely while cooking. Add chicken, cover and marinate in the refrigerator for at least 2 hours or as long as overnight. Southern U.S. and Chinese cuisine come together in this recipe, which combines good bourbon whiskey with Asian soy sauce. To make a thicker glaze, dip your chicken in a beaten egg and roll into flour. Add in the last tablespoon of cornstarch then cook on high for 30 minutes. Heat 3 tablespoons of vegetable oil in a wok or large frying pan on high heat until just smoking, and …