Bourbon Chicken2lb boneless skinless chicken breasts, or tenders
oil (for frying)
cornstarch (for dusting, optional)
Sauce-
1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes (we used 1/4 tsp)
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bit sized pieces, then lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside. In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Enjoy!
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8 comments:
This looks great. Could you just brown the chicken breast without frying it or do you think that would ruin it?
I am so bookmarking this to try.. It looks fabulous and sounds delicious.. I always order this take-out now Ill try at home!
Heidi, I think it would taste good but I don't think it would be the same. It wouldn't have the same texture. If your oil is hot enough it's a real quick fry - they don't get grease soaked at all.
Donna, It is wonderful!!! Let me know how it compares to real take-out!
Umm Bourbon Chicken is one of my favorite dishes. I would of never thought of trying to recreate it. Thank you so much I have got to try this out.
YW Tina! You'll have to let me know how you like it!
Looks delish, I must try this! (Hi ya Donna!)
I have this recipe posted on my blog, too. It is really yummy. I saw your comment on another blog and am glad I did so that I could link to your blog. Love it!
Melanie,
Well, I'm glad you found us!!! I've had you in my favs forever!!! Love your blog too!!! :o) Come back anytime ;)
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