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Collection: Marinade - Chicken
Recipe By: ZaneFontaine
Copycat Bourbon Chicken
Ingredients
- 1 1/2 pound boneless, skinless chicken, Note 1
- 1 tablespoon olive oil
- salt and pepper, to taste
- 2 tablespoon cornstarch (only needed if stir frying chicken)
- Sauce
- 1/3 cup low sodium soy sauce e.g. Kikkoman
- 1/2 cup water
- 1/4 cup (2 ounces) apple sauce (or apple juice, pineapple juice or orange juice)
- 1/4 cup brown sugar (or honey or maple syrup)
- 1 tablespoon apple cider vinegar
- 2 tablespoon ketchup
- 1 tablespoon Bourbon (optional)
- 1/2 teaspoon red pepper flakes (for low-medium spice)
- 1 teaspoon minced garlic (or 1 clove or frozen cube or 1/4 tsp garlic powder
- 1 teaspoon mince or grated fresh ginger (or 1 frozen cube (or 1/4 tsp ground ginger powder)
- 1 tablespoon cornstarch
- Garnish (optional)
- 2 green onions, chopped
- 2 teaspoon toasted sesame seeds
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Directions
- Instructions
- HEAT GRILL OR OVEN if using. See cooking options for chicken below.
- PREPARE SAUCE: Combine all sauce ingredients in a bowl and whisk to mix well.
- COOK CHICKEN USING ONE OF THESE OPTIONS. In all cases, transfer to a plate after cooking and keep warm. Note that recipe will take longer with some cooking methods.
- ° Stir fry bite size chicken: Cut up chicken into bite size pieces, place in bag with 2 tablespoons of cornstarch and 1/2 teaspoon salt, shake until lightly coated. Sauté in oil in a skillet on medium high heat in two batches until lightly browned and cooked through, about 4-5 minutes depending on size of pieces.
- ° Stir fry full size chicken pieces: Dust chicken with cornstarch and salt. Sauté chicken in a bit of oil in frying pan or skillet on medium high heat, transfer to a board, let sit for 5 minutes, then cut into bite size pieces. Keep warm.
- ° Grill chicken (my preference if you have a grill handy – quick and easy): Toss the larger pieces of chicken with a bit of oil and sprinkle with salt and pepper. Grill on medium high for a 3-4 minutes per side. Let rest for 5 minutes, then cut into bite size pieces.
- ° Bake chicken: drizzle breasts or thighs with oil and sprinkle with salt and pepper. Baked in pan lined with parchment (for easy clean up) at 425F/218C for about 18 minutes. Rest for 5 minutes, then cut into bite size pieces.
- ° Sous vide chicken: at 144F/62C for 1.5 to a maximum of 4 hours. Here is a recipe to follow for sous vide chicken if you need one.
- COOK SAUCE AND TOSS WITH CHICKEN: Heat skillet to medium high. Add sauce and cook, stirring, until it starts to boil and thicken about 3-4 minutes. Add cooked chicken and stir to coat. Lower heat and cook for another 2 minutes just until chicken is well coated with sauce and heated through. If the sauce is too thick, add a tablespoon or two or water or juice. Serve over rice if desired. Garnish with chopped green onions and/or sesame seeds if you like.
- Recipe Notes
- What chicken to use: boneless skinless chicken thighs (my preference – juicier and more flavorful) or skinless boneless chicken breasts. Substitutes: pork, beef, tofu, tempeh.
Make ahead:
- You can make the sauce and chicken ahead of time. Ten minutes before you’re ready to serve, heat the sauce and add the chicken to heat through.
- You can also make the full dish ahead of time and warm it on the stove or in the microwave.
- Store leftovers in an airtight container in the fridge for 2-3 days.
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