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Best Bourbon Chicken

Best Bourbon Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Rikster67

Rikster67

Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1382 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Mike
31

Mike

9/29/2009

My family is picky to say the least and this was the first thing I have ever made that everyone went back for seconds on. I only made two small changes to cut back on the sweetness. I substituted Jim Beam for the Southern Comfort, and I substituted chicken stock for the fruit juice during the thicken stage at the very end. All in all, this recipe is great!

msr
21

msr

7/20/2009

Very good. I didn't use soy sauce and didn't have enough brown sugar, so I substituted a cup of brown sugar and 2 tbsp of molasses. The sauce was pretty sweet, but I also didn't have crushed red pepper flakes. Some spicy Mrs. Dash at the end didn't punch it up enough, but I am sure some spice will cut the sweetness nicely. My own personal twist: with about 5 minutes of cook time left, I diced a peach into fairly large chunks and threw them in. They came out soft and delicious. Served over rice.

ehenna
20

ehenna

7/29/2009

Very good, but definitely too sweet. And, I only used 1/2 cup of brown sugar. Next time, I'll use chicken broth instead of fruit juice.

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