Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, bourbon chicken chinese takeaway style. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Bourbon Chicken Chinese Takeaway Style is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Bourbon Chicken Chinese Takeaway Style is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have bourbon chicken chinese takeaway style using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Bourbon Chicken Chinese Takeaway Style:
- Take 2 chicken breasts or 4 thighs cut into bite sized pieces,
- Get 1 double shot of bourbon, (50 ml),
- Make ready 2 spring onions, chopped (use green sections to garnish),
- Take 2 tbsp soft dark brown sugar,
- Make ready 1 tsp red chilli flakes, or to taste,
- Make ready 2 tsp ginger paste, or grated ginger,
- Prepare 2 garlic cloves, crushed,
- Take 2 tbsp rice wine vinegar,
- Get 2 tbsp ketchup,
- Take 1.5 tbsp light soy sauce,
- Make ready 1 tbsp cornflour, diluted into around 200ml cold water,
- Get Cooking oil for frying
- Take Serving suggestions:
- Make ready Steamed white rice or noodles to serve
Add chicken pieces and cook until lightly browned. Bourbon chicken is a kind of Cajun and Asian hybrid dish that's evolved over the years in Chinese take-out restaurants and local mall food courts. Recipes vary, but it is most loved for its sweet and sticky sauce and pure comfort food feel. In fact, bourbon chicken is neither particularly Cajun nor Asian.
Instructions to make Bourbon Chicken Chinese Takeaway Style:
- Heat up a wok over a high heat and add in the cooking oil. Premix the sauce by combining together the vinegar, soy sauce, ketchup, chilli flakes, bourbon and sugar.
- Add the chicken to the wok and stir fry for two minutes. Add in the ginger and garlic plus the whites of the spring onion. Fry for a further 2-3 minutes, moving the ingredients around the wok.
- Pour in the pre mixed sauce and coat the chicken by tossing it around the wok. Bring to a simmer. Simmer until the chicken is cooked through. Add in the water/cornstarch solution. Simmer and reduce down until the sauce thickens up nicely and is a glossy brown. Plate up, serve with your choice of side and garnish with the greens of the spring onion and enjoy. :)
Recipe by Bryan The Iron Chef. This chicken tastes just like the stuff that the food court guys are trying to get you to sample all the time!! Its really easy to prepare if you can get boneless chicken thighs and make sure that you use a good bourbon! In the vein of making American Chinese food rather than just Chinese food, I decided to make Bourbon Chicken, a dish that can simultaneously be found at the Cajun stand in a food court and as well at Chinese takeaways. Despite its name, Bourbon chicken wasn't named for the whiskey, though it often contains some in the sauce.
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