dinner · reviews

Bourbon Chicken

I’m always on the search for new recipes, especially ones that use chicken. Why is it that? While scrolling through Pinterest, I came across a few bourbon chicken recipes. So… why not?

I decided to use Food Court Bourbon chicken by The Old Guy in the Kitchen’s recipe as my jumping off point. I had most of the ingredients already, even the bourbon. We used Pennsylvania Straight Bourbon that we got from Wigle Whisky. Ok… onto the recipe!

Bourbon Chicken (adapted from The Old Guy in the Kitchen‘s recipe)

  • oil (enough for a thin layer in the skillet)
  • 1lb chicken thighs (boneless, skinless)
  • 1/2 tsp ground ginger
  • 1/2 tsp granulated garlic
  • black pepper (4-5 grinds)
  • 1/4 cup soy sauce
  • 1/4 cup bourbon
  • 1/4 cup water
  • 1 Tbsp apple cider vinegar
  • 1/4 cup brown sugar
  • 3Tbsp cold water and 1 Tbsp cornstarch mixed
  1. cut chicken into small cubes
  2. whisk together ginger, garlic, pepper, soy sauce, bourbon, water, vinegar and brown sugar, set aside
  3. heat oil in the pan
  4. brown the chicken in batches
  5. put all the chicken back into the pan, lower heat to medium low
  6. add bourbon mixture into the pan
  7. cook for 15 min or so stirring on occasion
  8. add cornstarch mixture and stir to thicken
  9. serve over rice

While this tasted really good, I should have made the original portion on The Old Guy in the Kitchen’s recipe. I cut it in half as it said it served 8. In the end it felt more like the portion I made served two. (My youngest son didn’t even get any) Next time, I will use one package of thighs and one package of breasts which will add both more more and the different taste/texture that you get with a combination of breast and thigh meat. I also think it would have benefited from a bit more sugar and a red pepper flakes. We will be making this again. When I do, I’ll post the adaptions I make and tell you how I Lori-ized it that time!

2 thoughts on “Bourbon Chicken

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