My family loves Chinese cuisine of all kinds. I have learned to make most all of the popular Chinese American take-out dishes: kung pao, sesame, and general tso’s chicken to name a few. The one I had been putting off, bourbon chicken, has always been my favorite though. To get my bourbon chicken fix, we have been occasionally going out to one of those Chinese buffet restaurants. At this particular restaurant, bourbon chicken is one of their most popular. I had been putting off trying to make it at home, partially because I just like to go out and because I didn’t know if I could do it as well. So yesterday I decided to face my fears head-on and create a bourbon chicken recipe that was as good as the restaurant we frequent and easy enough to make on a weeknight. I researched many recipes, and used the ingredients that would make the tastiest sauce and the quickest acting marinade for my recipe.
Well, all my fears were unwarranted. I really feel like I should have been making this a long time ago. This perfect southern American-Chinese dish is just too easy. Because of the vinegar in the marinade, it works really quickly, so you don’t have to let it soak over night.
And For foolproof fluffy rice here are my tips:
Always use high quality, more expensive rice. I have found it makes a huge difference. I always use long grain Jasmine or Basmati. Then I use 1 cup plus 1 teaspoon to 1 cup chicken stock. So for 4 servings, my favorite recipe is
2 cups plus 2 teaspoons long grain basmati or jasmine rice
2 cups chicken stock
1 glove garlic, grated
1/2 medium onion, chopped fine
1 teaspoon olive oil
1. Combine all ingredients in a saucepan and bring to a boil. Reduce to a simmer and cover. Set a timer for 15 minutes. After 15 minutes, turn burner off but leave rice on warm burner.
2. Set the timer again for 15 minutes. After the timer goes off remove lid and fluff rice with a fork.
Note: At no time should you remove the lid to the rice or stir the rice until after the thirty minutes of cooking and resting is completed.
Bourbon Chicken Recipe
2 lbs chicken breasts or thighs, chopped
1/2 cup bourbon
1/4 cup soy sauce
1 teaspoon freshly grated ginger
1 clove grated garlic
1/4 cup vinegar
1/4 cup brown sugar
8 chopped green onions for garnish
steamed white or brown rice
1 tablespoon cornstarch
1/4 cup water
1. Cook rice. Add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. Let marinate about 30 minutes – 2 hours. Drain chicken and reserve marinade.
2. Preheat a large skillet or wok. Drizzle wok or skillet with oil and add chicken. Stir fry until browned. Add marinade. Stir to combine and bring to a boil. Reduce to a simmer and simmer for 15-20 minutes.
2. Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. Bring back to a boil and continue to simmer until thickened.
3. Serve bourbon chicken over rice and garnish with chopped green onions.