Best Bourbon Chicken Recipe
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Best Bourbon Chicken

By: 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. "

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 669 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 tablespoons olive oil
  • 3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 1 cup water
  • 1 cup packed light brown sugar
  • 3/4 cup apple-grape-cherry juice
  • 2/3 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon dried minced onion
  • 3/4 teaspoon crushed red pepper flakes, or to taste
  • 1/2 teaspoon ground ginger
  • 1/4 cup apple-grape-cherry juice
  • 2 tablespoons cornstarch

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 417 | Total Fat: 10.9g | Cholesterol: 97mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by msr 
Very good. I didn't use soy sauce and didn't have enough brown sugar, so I substituted a cup... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Mike 
My family is picky to say the least and this was the first thing I have ever made that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2009 by ehenna 
Very good, but definitely too sweet. And, I only used 1/2 cup of brown sugar. Next time,... MORE

 
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