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Coating the chicken in cornstarch might seem like an extra step, but the reward is twofold: it gives the chicken a crispy exterior and also thickens the sauce. Legend has it that bourbon chicken was originally named after Bourbon Street in New Orleans; it can often be found on menus at Chinese American restaurants.

Liv Dansky
EatingWell.com, October 2021

Gallery

Credit: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.

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  • Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.

  • Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.

  • Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.

To make ahead

Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

Nutrition Facts

521 calories; fat 15g; cholesterol 136mg; sodium 732mg; carbohydrates 48g; dietary fiber 3g; protein 40g; sugars 5g; niacin equivalents 4mg; saturated fat 2g; vitamin a iu 47IU; potassium 226mg.
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