Reviewed: Nov. 12, 2009

This was a pretty good meal, but it wasn't overly memorable. I was expecting the whiskey to really give it a distinct, different flavor- but between the pineapple juice and brown sugar, really just ends up tasting like a generic asian chicken dish. We even added extra whiskey to give it more of a kick... ultimately I just felt bad for using up the Jack Daniels... whiskey is an expensive ingredient to have such a anti-climactic result. Like I said, it was good- just not much more interesting than the next chicken dish.

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MissMaryJ26

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Reviewed: Oct. 12, 2009

A family pleaser! I made this as written and we really enjoyed it served with brown rice and broccoli.

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Amy B

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Reviewed: Sep. 21, 2009

This was a good base. As is it's 3 stars. To me, it needed some tweaking. This is just my opinion. I added less that a cup of pineapple juice--1 cup would have been too sweet. I also added the whiskey by CAPful to desired taste. Also added chopped garlic, more pepper, broccoli, onions, corn starch, a pinch of salt and a heap of crushed pepper flakes. I also cooked the meat first (whole pieces) in a pan, poured all the ingredients into a baking dish and baked until done. I read where the smell of the whiskey cooking was not so good, so I baked it to burn the alcohol off. I then transferred everything bake into the pan I cooked the chicken in , cut up the chicken and added more of the above ingredients to taste. With a little tweaking, it's quite good. Some people like more of a sweet taste, some like spice. If you are going to go follow the recipe as is, mix the sauce together in a bowl and taste it, you can always add more to it. We loved it.

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ILUVSFOOD2

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

I really liked it alot. I would have given it 5 stars but it really just tasted like sweet and sour chicken. Maybe I'll add more whiskey next time.

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jeepaholic

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Reviewed: Aug. 29, 2009

This recipe was edible (or at least for myself and my daughter), but that's about as good as it got. My husband hated it. I wish I had read all of the reviews before I made it. I'm not sure if I'm going to try it again. There are so many changes we would make to it that it wouldn't even be close to the original recipe. I'm not sure this is worth the time.

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Bekah Michinski

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: Elkton, Maryland, USA

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Reviewed: Jul. 18, 2009

my husband loved this. We had no left overs. I added cornstarch like a previous review said to do and I added some broccoli. Delish!

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Cswitz

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Reviewed: Jul. 5, 2009

Very tasty; a flavorful and easy meal. I did not find the amount of whiskey to be overpowering, though I could taste it in there. (Which is the point - otherwise, why bother?) I did use cornstarch to thicken the sauce, and like some other reviewers I felt that it didn't smell very good while cooking. It was yummy though and smelled good once it was finished and served over brown rice.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Apr. 30, 2009

WOW!!!!!!! This is a million times better than any restaurant could make!!! I followed the recipe almost exactly, except: -replaced pineapple juice with syrup from canned pears (no pineapple juice handy) -sauteed chicken in chicken broth to keep some moisture in -added a tiny bit of crushed red pepper THE BEST!!!!!!

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Shortstack<3

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: San Clemente, California, USA

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Reviewed: Feb. 26, 2009

I don't know what I did wrong here, followed recipe to the tee and was not impressed. The whiskey was overwhelming, it was all I could taste. I know the recipe is called whiskey chicken, but I thought it would be like the Bourbon chicken you get at those Chinese places in the mall. IF I make again, I will use less bourbon whiskey.

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gpanr

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Reviewed: Feb. 12, 2009

Sauce is ok in flavor, but pretty thin. I used cornstarch to thicken it, and also added some broccoli, red pepper, red onion and garlic to the recipe.

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Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Wheatland, California, USA

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Reviewed: Dec. 28, 2008

Sauce never thickened up, it smelled bad when cooking and was barely edible even when served with rice as someone else suggested would improve the taste.

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SilkyGreenBelly

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 14, 2008

Yummm... my family loved it! The only ingredient I left out was the whiskey because we didn't have any, but even without it I liked the flavor. Sort of sweet and savory! This is actually the closest I have come to the sesame chicken recipe at our local restaurant. I cut up the meat into thin strips cooked them in canola oil because I didn't have olive oil. Added the sauce a few mintues after the chicken. I also used about a teaspoon of cornstarch. Served it with Chinese Mie noodles and sugar snap peas!! Next time I'm going to use the whiskey and add more cornstarch because I like the sauce to really stick to the chicken.

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eas524

Cooking Level: Intermediate

Living In: West Bend, Wisconsin, USA

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Reviewed: Apr. 18, 2008

very good and easy put corn starch in the sauce. half cooked the chicken on the stove. then baked the rest of it in the oven with the sauce.

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Rakel

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Reviewed: Feb. 15, 2008

This turned out well although I changed the baking method. I cooked my chicken on a griddle in some EVOO just to get it browned up and then transferred to a 13x9 pan. I stirred about 2 Tbsp. cornstarch into the sauce mixture and poured this over the chicken and baked it at 350 until the chicken was cooked through, about 30 minutes. The sauce thickened up nicely in the oven. You can definitely pick up the whiskey flavor a bit but it was not too overpowering even for the kids. served with mashed potatoes and peas.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 28, 2008

Fantastic. Just like bourbon chicken from the mall.

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Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Sep. 23, 2007

I agree with many other posters...this recipe has great potential. I did add onion and chopped pineapple along with minced garlic to the chicken as it cooked. I didn't have any bourbon whiskey so I used an Irish whiskey. After simmering for 20 minutes I also had to add cornstarch to thicken the sauce. This will definitely be made again and will experiment more with it.

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Moriah

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Springfield, Colorado, USA

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Reviewed: Aug. 29, 2007

We took suggestions of other reviewers & added 2 cloves crushed garlic, 1tsp. fresh ground ginger & a shake(or 2)of LA Gold (hot sauce). We also sautéed 1 sliced onion along w/ the chicken pieces. All of the above, we highly recommend. We steamed fresh carrots, broccoli & mushrooms & added to the sauce. I think this was a mistake as it watered down the flavor of the sauce. Next time, we’d serve over basmati rice (again), add the steamed vegetables & THEN the chicken w/ sauce mixture.

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Apr. 25, 2007

We thought this dish was fabulous. Added a few more seasonings including ginger and added broccoli to the chicken. Served it over orzo pasta. Thanks so much Jamie!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 13, 2007

Although I changed some of the ingredients, I still gave it a 5 b/c my husband was whooping and raving about how good it was. I've spent hours on some recipes and have never gotten this reaction. Here's my variation (only because I didn't have some of the ingredients): Used thighs vs. breasts b/c they absorb flavor better and I'm not particularly fond of breast. Used soy sauce substitution (didn’t have soy sauce – recipe below). ¼ cup honey vs. pineapple juice (didn’t have on hand). Tennessee Whiskey – would use 2 Tbs next time or cook a little longer to burn off alcohol. 2 Tbs brown sugar, maybe a tad more. * Seasoned chicken with salt and sautéed, adding a small sliced onion halfway through and cooking until chicken was no longer pink and onion soft. * Added a chopped carrot and sauce mixture and brought it to a boil. Turned off heat and let it sit for 30 min (almost like a marinade) because I was waiting for hubby to get home. *Cooked for 15 minutes and added cornstarch to thicken. Served over mashed potatoes - loved it! and better yet, hubby loved it SOY SAUCE SUBSTITUTE 1 1/2 c. boiling water 4 tbsp. low sodium beef bouillon Pinch pepper 1 tbsp. dark molasses 4 tbsp. cider vinegar 1 tsp. sesame seed oil Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce

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Rose

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Jul. 10, 2006

i must say that i wasn't sure what to expect from this dish. It was interesting to try, but i probabaly will not try this recipe again. I found it a little on the bland side. i was hoping for a little more spark in the dish ( because of the whiskey). I feel that there is something missing in the dish, and i cannot figure what it is. i beleive that this could be a a very good dish ( if i could figure out what the ingrediant is)

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