I love the bourbon chicken from chinese places but its kind of fatty, any good bourbon chicken recipes?

Cajun Cafe Bourbon Chicken



1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)

2 Tbsp. Teriyaki Sauce

1/2 tsp. Worcestershire Sauce

1/2 tsp. Garlic Salt

1/2 tsp. Ginger Powder

3 Tbsp. Brown Sugar

1 Tbsp. Granulated Sugar

1 C. White Grape Juice

1/2 C. Bourbon

1/4 C. water



Preparation: Mix teriyaki sauce, Worcestershire sauce, garlic salt,

ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until

thoroughly blended. Pour 1/3 sauce on chicken pieces and mix.

Refrigerate for 3 hours or best overnight. Save remainder sauce and

refrigerate.



Braise chicken with marinate on medium low heat until cooked. Remove

from frying pan. In a 2 quart sauce pan heat remainder of bourbon

sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with

1/4 cup water. Bring to a simmer and stir until sugar is devolved.

Add chicken to sauce and stir until chicken is coated and its ready

to serve





Bourbon Chicken



4 chicken breasts

4 oz soy sauce

1/2-cup brown sugar

1/2 tsp garlic powder

1 tsp powdered ginger

2 tbl onion flakes, dehydrated

3/8-cup bourbon



Mix all marinade ingredients and pour over chicken.

Marinate overnight.



Bake at 325, basting frequently for 1 1/2 hours or until

well browned.



If you double the recipe, make sure that the chicken is in

a single layer. Yield: 4 Servings.





1 lb chicken thigh meat cut into large bite

size chunks

1/2 cup soy sauce

1/2 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon powdered ginger

2 tablespoon dried minced onion

1/2 cup Jim Beam Bourbon whiskey

2 tablespoon white wine



Preparation:



Mix all the marinade ingredients and pour over chicken

pieces in a bowl. Cover and refrigerate stirring often

for several hours (best overnight).



Bake chicken at 350 for one hour in a single layer

basting every 10 mins.



Remove chicken and scrape pan juices with all the brown

bits into a frying pan.



Heat and add 2 tablespoons of wine. Stir and add chicken

cook for 1 min and serve.







Bourbon Pecan Roast Chicken

1 whole chicken-about 3 pounds

1/2 lemon

Salt and freshly ground pepper -- to taste

3 tablespoons fresh tarragon -- chopped -or 1 tablespoon dried tarragon

1 tablespoon fresh rosemary -- chopped-or 1 tablespoon dried rosemary

4 whole garlic cloves -- peeled

3 small onions -- peeled

1/4 teaspoon paprika

1/4 cup broken pecans

1/2 cup bourbon -- divided



Preheat oven to 400潞F. Wash the inside cavity and outside of the chicken and

pat dry. Rub the cavity with the cut side of half a lemon and sprinkle it

with salt and pepper. Fill cavity with the tarragon, rosemary, garlic cloves

onions and paprika. Truss and tie chicken. Pull up skin from breast, press

pecan bits into meat; pull skin back into place. Pour 1/4 cup of the bourbon

over chicken and place it on its side in the oven. Roast for 20 minutes,

turn to other side, add remaining bourbon, baste and roast another 20

minutes. Turn again, baste and roast a final 20 minutes. Chicken is done

when thigh is pierced and juices run clear.I love the bourbon chicken from chinese places but its kind of fatty, any good bourbon chicken recipes?
I'm not sure of the dish you are talking about but there is some BBQ sauces that is bourbon based. Jim Beam makes one and I'm sure there's others if you google it. Maybe they are something that will help.I love the bourbon chicken from chinese places but its kind of fatty, any good bourbon chicken recipes?
I get bourbon chicken from our local chinese place and it's never fatty. maybe it's the cook where you go?I love the bourbon chicken from chinese places but its kind of fatty, any good bourbon chicken recipes?
Check out the website below! Good luck
Sure do.



Bourbon Chicken



2 lbs boneless chicken breasts, cut into bite size pieces

1-2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce



Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove Chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.