Bourbon chicken

Easy Bourbon chicken that’s crispy, sweet, sticky and full of flavour

Stewed Bourbon chicken in sauce with whiskey, sugar, ginger and

A classically American takeout-style dinner that can’t be beat! Everyone will love this sweet and savory chicken, swimming in a thick sauce prepared with brown sugar, soy sauce, garlic, and of course….bourbon!

AuthorHungry PandaDifficultyIntermediate

Yields4 Servings
Prep Time25 minsCook Time35 minsTotal Time1 hr

FOR THE RICE
 3 rice measuring cups long grain white rice
INGREDIENTS
 1 kg chicken thighs or breast, trimmed and cut into bite size chunks
 3 tbsp cornstarch divided
 ½ tsp salt
 ¼ tsp black pepper
 4 tbsp vegetable oil
 2 cloves garlic, minced
 100 ml apple juice
 50 ml bourbon
 100 ml chicken broth
 200 ml water
 150 ml light soy sauce lower sodium
 80 ml ketchup
 2 tbsp apple cider vinegar
 110 g packed light brown sugar
 ½ tsp onion powder
 ½ tsp ground ginger
 ½ tsp crushed red pepper flakes

HOW TO MAKE
1

The rice is prepared by adding to your inner bowl and then filling with water to the 3 cup level line for LONG GRAIN RICE and selecting the WHITE RICE or LONG GRAIN function. Press START.

2

Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tbsp of cornstarch, salt, and pepper.

3

Add 2 tbps of the oil into a nonstick pan on medium high heat and add the chicken pieces and cook for 3 minutes without stirring.

4

Turn the chicken pieces and cook for an additional three minutes then remove the chicken from the pan.

5

Add in the garlic and cook for 20 seconds until you can just smell it.

6

Add in the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.

7

Bring to a boil then add back in the chicken.

8

Cook for 10-15 minutes or until the sauce is reduced by about half.

9

Add the remaining tbsp of cornstarch to a small glass with a tablespoon of water and stir.

10

Add into the pan and stir. Cook until the sauce is thickened. Serve with your rice.

Ingredients

FOR THE RICE
 3 rice measuring cups long grain white rice
INGREDIENTS
 1 kg chicken thighs or breast, trimmed and cut into bite size chunks
 3 tbsp cornstarch divided
 ½ tsp salt
 ¼ tsp black pepper
 4 tbsp vegetable oil
 2 cloves garlic, minced
 100 ml apple juice
 50 ml bourbon
 100 ml chicken broth
 200 ml water
 150 ml light soy sauce lower sodium
 80 ml ketchup
 2 tbsp apple cider vinegar
 110 g packed light brown sugar
 ½ tsp onion powder
 ½ tsp ground ginger
 ½ tsp crushed red pepper flakes

Directions

HOW TO MAKE
1

The rice is prepared by adding to your inner bowl and then filling with water to the 3 cup level line for LONG GRAIN RICE and selecting the WHITE RICE or LONG GRAIN function. Press START.

2

Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tbsp of cornstarch, salt, and pepper.

3

Add 2 tbps of the oil into a nonstick pan on medium high heat and add the chicken pieces and cook for 3 minutes without stirring.

4

Turn the chicken pieces and cook for an additional three minutes then remove the chicken from the pan.

5

Add in the garlic and cook for 20 seconds until you can just smell it.

6

Add in the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.

7

Bring to a boil then add back in the chicken.

8

Cook for 10-15 minutes or until the sauce is reduced by about half.

9

Add the remaining tbsp of cornstarch to a small glass with a tablespoon of water and stir.

10

Add into the pan and stir. Cook until the sauce is thickened. Serve with your rice.

Bourbon chicken

You can cook it all in a rice cooker without a pan by using the SLOW COOK function and sealing the chicken with some oil in your inner bowl. Then add half the ingredients listed and slow cook for 2-3 hours. Add 1 tbps of cornstarch at the end and simmer for 20 more minutes.