My passion for alcohol only goes as far as Mojitos or Margaritas, but I do love to cook with it. I’ve always used red wine and white wine and occasionally vodka, but cooking with Bourbon is fairly new to me. I would never drink Bourbon unless it was in some sort of cocktail, but I do like the flavor of it in food.
Although I originally thought that Bourbon Chicken is a Chinese dish, it is actually a Cajun dish in origin named after Bourbon Street in New Orleans. The reason many think it’s a Chinese dish is because it has soy sauce in it and it’s served in many Chinese Restaurants and in many fast food outlets in many malls.
I, for one, regardless of its origin, love it. Every Bourbon chicken I’ve had so far has been made with dark meat, but I decided to make mine with chicken breast. Feel free to use dark or white meat, it’s up to you, but I have to admit it’s better with dark meat.
This is my first take at making this dish and it turned out pretty good. I tried to mimic the flavor of Bourbon Chicken that I’m familiar with. For the marinade I used bourbon, soy sauce, brown sugar, minced garlic, ground ginger, white wine and just a little bit of sesame oil. Mix all these ingredients together and marinade the chicken for at least 4 hours.
I think traditionally this meat is grilled but I just cooked it in a skillet over medium to high heat with a couple tablespoons of olive oil. Also after the chicken was no longer pink I poured some of the marinade over the chicken and cooked it until it was fully done.
The chicken was delicious, full of flavor and tender, even though I used chicken breast. For my first attempt at Bourbon chicken I did pretty well, the Bourbon made all the difference. I don’t think you can go wrong in any dish you make as long as you add a little bit of alcohol.
- ½ cup Bourbon
- ½ cup soy sauce
- ½ cup water
- 4 cloves garlic, minced
- ½ cup brown sugar
- 1 tsp ground ginger
- 2 tbsp white wine
- 1 tsp sesame oil
- 4 chicken breasts, cubed
- 2 tbsp olive oil
- Mix all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 4 hours.
- In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked.
- Serve with rice.
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