This Bourbon chicken dish is very popular in American-Chinese restaurants. This dish is commonly found in Cajun-themed Chinese restaurants. The ingredients in this dish include soy sauce, brown sugar, ginger and bourbon whisky in the sauce and the chicken is also marinated in the sauce.
An interesting fact about this dish, this delicious and flavourful chicken dish is named after Bourbon Street in New Orleans, Louisiana.
Southern U.S. and Chinese cuisine come together in this recipe, which combines good bourbon whiskey with Asian soy sauce. This recipe can serve around 4 people.
Marinade the chicken for at least 4 hours but if you can prepare it the night before or portion the chicken and marinade them before, all the better. You can either store in a fridge overnight or put them in the freezer for a period of time. If you go for the latter, just defrost the chicken before you want to cook it. Serve this dish hot with some rice as the sauce of this dish is amazing when sered with some cooked hot rice.
You can also use chicken breast instead of chicken thighs. As well as oven cooking the chicken, you can also the grill the chicken for a different texture and taste. This is also a perfect dish for any summer barbeque party.
If you don’t want to oven bake or grill the chicken, you can also try pan frying the chicken. While the chicken is pan frying add the marinade sauce into the same pan to cook them together. Then add some corn flour slurry to thicken the sauce and cook until the sauce is quite thick and sticky. Serve it with rice and some vegetables.
If you marinade the chicken ahead, this bourbon chicken recipe could be a busy weeknight dinner life saver! All you need to do is just defrost the chicken before cooking it and when you come home just cook the chicken in the oven and prepare some vegetables or salad and rice while the chicken is cooking in the oven. Then you have a delicious and nutritionally dense meal with of course that delicious bourbon whiskey taste.
Edited by Liv Wan.
- 1 ½ pounds chicken thigh meat
- 2 tablespoons olive oil
- ¼ cup light soy sauce
- 2 tablespoons red rice vinegar or red wine vinegar
- 2 tablespoons good bourbon whiskey
- 2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)
- 1 green onion (scallion, spring onion), washed and cut into thirds
- 2 slices ginger
- 2 cloves garlic, crushed
- Place the chicken thighs in a shallow 9x13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinade in the refrigerator for at least 4 hours, preferably overnight. Turn the thighs occasionally to make sure they are entirely coated in the marinade.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, gas mark 4). Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour. Baste 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 degrees Fahrenheit (77 degrees Celsuis) in the same part of the thigh. Serve hot.