-
-
My review
Best Bourbon Chicken
22
Rikster67
"Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.
"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 417Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
- In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
- Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.
Footnotes
- Cook's Note
- You can use any type of fruit juice you like, but I found that the apple/grape/cherry juice that I make from concentrate adds great flavor to the dish.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 110147 Ratings
-
-
-
-
-
Most helpful positive review
9/26/2009
My family is picky to say the least and this was the first thing I have ever made that everyone went back for seconds on. I only made two small changes to cut back on the sweetness. I substitute...
Most helpful critical review
5/25/2011
A little too sweet in my opinion. I will use less sugar next time.
Most helpful
Most positive
Least positive
Newest
9/26/2009
My family is picky to say the least and this was the first thing I have ever made that everyone went back for seconds on. I only made two small changes to cut back on the sweetness. I substitute...
7/19/2009
Very good. I didn't use soy sauce and didn't have enough brown sugar, so I substituted a cup of brown sugar and 2 tbsp of molasses. The sauce was pretty sweet, but I also didn't have crushed red...
2/25/2014
Excellent! Like many of the other reviews, I substituted chicken stock for the juice. I didn't have minced onion so I put in about half a chopped onion. The other thing I did was just to thro...
7/27/2009
Very good, but definitely too sweet. And, I only used 1/2 cup of brown sugar. Next time, I'll use chicken broth instead of fruit juice.
3/6/2010
This recipe is fantastic. I was unable to find the exact juice combination on the recpe so I used an apple/cranberry juice. I have made this recipe twice, the first time with chicken breasts and...
10/30/2010
There is a reason this is called "Best". It is!!!! Easy to follow directions and the chicken is not breaded! I did take the advice of others and omitted the juice altogether. I used the same...
6/30/2010
The flavoring of the sauce was excellent however I would recommend using skinless thighs since the white meat got too dry.
4/10/2010
I had all ingredients on hand except bourbon! But it still tasted like the bourbon chicken you can get at the food court which I really like.