Chinese Bourbon Chicken – Chinese Food
Chinese Bourbon Chicken Recipes (40mins)
Ingredients (Servings 4)
- 2 lbs boneless chicken breasts, cut into bite-size pieces
- 1 tablespoon cider vinegar
- 1⁄4 cup apple juice
- 1⁄4 teaspoon ginger
- 3⁄4 teaspoon crushed red pepper flakes
- 1⁄3 cup light brown sugar
- 1 garlic clove, crushed
- 2 tablespoons ketchup
- 1⁄2 cup water
- 1 -2 tablespoon olive oil
- 1⁄3 cup soy sauce
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor’s Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Editor’s Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
Reviews – Chinese Bourbon Chicken Recipes
Thank you for this recipie. I’m not an experienced cook at all and wanted to do more cooking for the family. This was easy to prepare and simple to cook. We’ve had it three times now and everyone has loved it. Many thanks.
So easy, so good. The only thing I alter on this recipe is adding 1 1/2 Tbsp of Cornstarch at the end. I also lightly steam broccoli and simmer everything together. I’ve played around with this recipe for a year now and won a family style iron chef with this dish. Enjoy!
I just made this tonight. The taste is good but the liquid is too runny. I did not have any cornstarch on hand so I attempted to thicken the sauce with potato flakes instead which did not work too well because I was afraid to use too much. I wish the dish would have looked like the picture shown.
I made this tonight for a family of 6…everyone gave it a thumbs up! You have no idea how RARE this is. I substituted Pear vinegar as I was out of cider vinegar..absolutely fine…any white fruity vinegar should substitute well. Also, I cut done on the pepper flakes. Next time I will use low sodium soy sauce for sure. I had to use cornstarch as well..thanks everyone for the suggestions. All in all, it’s a keeper!
Tried this recipe out last night, and my husband and I LOVED it!! It was absolutely delicious and easy to make. I doubled the sauce since I saw other reviews saying that it would be nice if they had more sauce. If you like spicy sauces then leave the amount of red pepper flakes, I reduced it slightly and it was the perfect amount of heat. Definitely will be making this again!
I did not have apple juice so I substituted orange. Also, I did add about 2 tbsp of Sriracha and upped the red chili flakes (I like spice!). This was fantastic. Next time I think I will have to make one batch without the kicked up heat so the little ones could enjoy this. This is definitely getting put into my regular rotation. I will probably make several batches as freezer meals. Yum!!!
Love this! I’ve never been much of a cook but when I found this I just had to try it and it was an instant favourite for my husband and I! It’s definitely become a go to when we are having family or friends over and the success of it has me actually wanting to learn how to cook. Thank you for this delicious recipe!
This is a very good recipe as written. I did not sub anything just reduced the crushed red peppers to 1/4 tsp because of the kids. It was well liked by everyone. It was made with chicken breast and it was fine as long as you don’t over brown or over boil. I would say 20 min. is too long I just simmered for 10 min and added 1 1/2 tsp cornstarch in 2 Tblsp of water. I did cut my chicken into about 1 1/2 inch chunks.