Bourbon Chicken Like At The Mall Recipes

BOURBON CHICKEN

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

EASY BOURBON CHICKEN MALL RECIPE (20 MINUTES)

Steps:

• HEAT GRILL OR OVEN if using. See cooking options for chicken below.
• PREPARE SAUCE: Combine all sauce ingredients in a bowl and whisk to mix well.
• COOK CHICKEN USING ONE OF THESE OPTIONS. In all cases, transfer to a plate after cooking and keep warm. Note that recipe will take longer with some cooking methods. ° Stir fry bite size chicken: Cut up chicken into bite size pieces, place in bag with 2 tablespoons of cornstarch and 1/2 teaspoon salt, shake until lightly coated. Sauté in oil in a skillet on medium high heat in two batches until lightly browned and cooked through, about 4-5 minutes depending on size of pieces. ° Stir fry full size chicken pieces: Dust chicken with cornstarch and salt. Sauté chicken in a bit of oil in pan on medium high heat, transfer to a board, let sit for 5 minutes, then cut into bite size pieces. Keep warm.° Grill chicken (my preference if you have a grill handy - quick and easy): Toss the larger pieces of chicken with a bit of oil and sprinkle with salt and pepper. Grill on medium high for a 3-4 minutes per side. Let rest for 5 minutes, then cut into bite size pieces.° Bake chicken: drizzle breasts or thighs with oil and sprinkle with salt and pepper. Baked in pan lined with parchment (for easy clean up) at 425F/218C for about 18 minutes. Rest for 5 minutes, then cut into bite size pieces. ° Sous vide chicken: at 144F/62C for 1.5 to a maximum of 4 hours. Here is a recipe to follow for sous vide chicken if you need one.
• COOK SAUCE AND TOSS WITH CHICKEN: Heat skillet to medium high. Add sauce and cook, stirring, until it starts to boil and thicken about 3-4 minutes. Add chicken and stir to coat. Lower heat and cook for another 2 minutes just until chicken is well coated with sauce and heated through. If the sauce is too thick, add a tablespoon or two or water or juice. Serve over rice if desired. Garnish with chopped green onions and/or sesame seeds if you like.

CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)

Steps:

• Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

FOOD COURT BOURBON CHICKEN COPYCAT RECIPE

Steps:

• Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
• In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
• In a large saute pan or skillet heat the oil on medium high heat.
• Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.
• Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.
• Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
• Serve over rice.

BEST BOURBON CHICKEN

Steps:

• 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.
• 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.
• 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.
• 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.

BOURBON CHICKEN (LIKE AT THE MALL)

Steps:

• Adapted from a recipe at www.roadfood.com This recipe is also good when the chickenis left on the bone and either baked in the oven or cooked on the grill. 1. Mix soy sauce, brown sugar, garlic powder, ground ginger, dried minced onion and bourbon in a bowl. Add chicken and toss well. Cover and refrigerate (stirring often) for several hours or overnight. 2. Bake chicken in a single layer of a baking pan at 350 degrees for about 45 minutes, basting every 10 minutes. Remove chicken. 3. Scrape pan juices with all the brown bits into a frying pan. Heat, and add the white wine. Stir and add chicken. Cook for 1 minute and serve, with rice, if desired.

STOVE TOP BOURBON CHICKEN

Steps:

• In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
• Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
• Coat both sides of the thawed chicken breast with the olive oil and fry for 4 minutes on each side, or until the internal temperature reaches 165°F Remove the chicken and cut into bite size pieces.
• Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.
• Serve with rice or noodles.