Reviewed: Mar. 25, 2009

The only changes that I made were - I used chicken breast cut into bite sized pieces. Instead of baking them, I cooked them on the stovetop in a covered skillet with the marinade. When the chicken was done, I removed it and reduced the marinade to use as a sauce. My husband could not stop raving about it and requested that next time I double the recipe. Next time I think that I will cut back on the amount of brown sugar and used chopped garlic instead of garlic powder.

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beachcookn

Cooking Level: Expert

Home Town: Hopkinsville, Kentucky, USA

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Reviewed: Mar. 2, 2009

Great recipe!! to get more tender chicken i make this in the crockpot and let it all simmer all day -this also lets the "alchohol" taste burn off - very very good this way!

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Kerry

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Reviewed: Feb. 22, 2009

My friends used to eat bourbon chicken in the malls nearly every day when we we were in the US for holidays. As this doesn't exist in Germany, I looked for a recipe o surprise him and he was overwhelmed! I am a vegetarian, so I split the marinade and poured half of it over 300gram of chicken breast and the other half over diced tofu. I prepared both separately in pans (fried 1/2 chopped onion in some olive oil first, then browned the chicken or tofu, then added the marinade and cooked for further 5 minutes) and it was awesome served with instant asia noodles. I had to fry the tofu longer than the chicken, though, because it soaked up much of the alcohol. But the taste vanished when the tofu was dark brown. I used about 1 ounce of soy sauce less as it was very salty the first time I made it.

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mirijok

Cooking Level: Intermediate

Living In: Berlin, Berlin, Germany

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Reviewed: Feb. 7, 2009

This recipe was pretty good. We love bourbon chicken. There was something missing, not sure what. But over all an easy recipe and worth trying.

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Lollie

Cooking Level: Expert

Living In: Franklin, Texas, USA

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Reviewed: Jan. 19, 2009

I don't usually like the taste of alcohol so I used vanilla extract instead of the bourbon, which turned out great. I let it marinate all morning instead of over night. I cooked it in the oven as directed for 1 1/2 hrs, but I wanted the sauce to stick to the chicken better so I transferred the sauce to a sauce pan on the stove top and added 1 Tbsp of cornstarch to thicken the sauce then added all the chicken to the stove top pan to coat well.

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jajsmiles

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Reviewed: Jan. 18, 2009

I made this recipe as is. This was OK. I think the bourben flavor was a little overpowering, especially for a non-drinker.

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kevinpete

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

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Reviewed: Dec. 23, 2008

It may be luck, but my rendition of this recipe did not come out like the mall's version; it came out BETTER!! I am terrible at ad libbing, when it comes to recipes, but I tried to stay close to the orig recipe. I used all of the listed ingredients, but adjusted them all based on my own tastes. I cooked a semi-vat of chicken, so I had to toy with the individual amounts. I sample as I cook, and I too was concerned that the taste of the bourbon would be too strong. I put in almost a cup for 5.5 lbs of chicken. Initially, the bourbon was pungent, but it cooked down. I also added more garlic, ginger and onion, as required. I let my boys judge the meal...and let's just say that empty plates and rounds of 2nds and 3rds was an indicator that this recipe was a keeper :)

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webigail

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Reviewed: Sep. 27, 2008

I made this but cut out the Ginger. I think next time I will follow some others advice and cut out some of the Bourbon. When I do that I am going to replace that with Sprite/Sierra Mist.

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BragaBit

Cooking Level: Expert

Home Town: Bountiful, Utah, USA

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Reviewed: Sep. 22, 2008

I didn't give it 5 stars. Because I made it 3 times until I got the flavor i was really looking for. I partically like the "Mall" bourbon chicken. It is a great recipe to us as a base. These are some of my changes. I used chicken thighs instead of chicken breast. I seasoned the thichs with seasoning salt. I used 1/4 cup of lite soy sauce and 1/2 cup of chicken broth. I felt the recipe had a strong soy sauce flavor the first time I made it. I used fresh ginger and garlic. I used 3/4 cup of brown sugar. I used half of the marniade mixure as a marinade.I marnidaed the chicke for a couple of hours then threw it on the grill. The other half I simmered it to cook out the alcohol. Once the chicken was cooked I placed in a dish and topped the cooked chicken with the sauce. The taste is superb!

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Zuleika75

Cooking Level: Expert

Home Town: Ramey, Aguadilla, Puerto Rico

Living In: Tampa, Florida, USA

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Reviewed: Sep. 20, 2008

I used the ingredients suggested in the review by TheNakedChef, most notably using some vanilla extract & reducing the amount of bourbon. The end result was fantastic. I also used boneless/skinless chicken thighs instead. I'm normally a white meat person, but the thighs worked well with this and baked to a deep brown while remaining tender and not at all dry.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Aug. 25, 2008

This is not even close to the bourbon chicken at the malls. I would not make this again.

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chicklet

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

We liked this recipe but next time I will use fresh grated onion and fresh minced garlic with a little less bourbon.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 4, 2008

Used 1/4c bourbon based on other reviews, and a few dashes of onion powder sinc eI didn't have minced onion. Tastes great, will definitely make again.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Jul. 6, 2008

This had WAY too much bourbon! It was way too bourbon flavored and the chicken was really dry. It didn't taste anything like the chicken you get at "the mall" and I will for sure not make this recipe again.

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meetmow

Cooking Level: Intermediate

Home Town: Cottage Grove, Minnesota, USA

Living In: Brookings, South Dakota, USA

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Reviewed: Jun. 19, 2008

This is a keeper! My picky eater boyfriend loves it, he said it tastes better than the one at Chinese restaurants. Really delicious, a little on the sweet side, but not overwhelmingly sweet. You can taste the alcohol (I used Jack Daniels), but it's not overpowering. If you do follow the recipe with exact measurement, however I'd recommend decrease the amount of the bourbon by just a liiiiitle bit.

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mojolove

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Reviewed: Jun. 9, 2008

If you try this recipe with the expectation that it's going to taste like the fattening, restaurant version, you are going to be disappointed. That being said, however, it's a very flavorful and relatively healthy dish. Make it even healthier by using low sodium soy sauce and serve it over brown rice. Yum!

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Jeanelle

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 3, 2008

I used some of the tips from the other reviewers. I ended up marinating my chicken for over a day (I didn't have time to cook it the day I planned). It came out really good, my husband is a fan. It was great with stir fry over rice.

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Valerie M.

Cooking Level: Beginning

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Reviewed: May 19, 2008

The chicken was amazing! Simply delicious. We had no leftovers. I didn't have onion flakes so I chopped a half of an onion, a tablespoon of minced garlic and sprinkled garlic salt over the chicken lightly before refrigeration overnight. The kicker was, I did not have any bourbon on hand so I used brandy on 5 boneless chicken breasts and had plenty of the marinade to cover. Thank you for sharing this wonderful recipe. I will use it again. It was delicious, even with the brandy. My husband said "it's a keeper."

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MJVAUGHAN

Cooking Level: Expert

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Reviewed: May 14, 2008

This was okay. Nothing over the top for me. Probably will not make again.

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tazy13

Cooking Level: Intermediate

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Reviewed: May 6, 2008

i love this recipe! i added a little more bourbon. and baked it as said to. then turned it into a stir fry. adding the leftover juices for flavor. cooked it till the juices were gone, and served over rice. i will make this a million times over.

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rubyeclypes

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