What Makes This Recipe So Good
If you grew up in the 90s-00s, I’m betting you have pretty distinct memories that involve hanging out at a shopping mall. You probably ordered (or at least sampled) from the Chinese takeout eatery in the food court. You also probably tasted a deliciously tender chicken that was coated in a thick, rich, sticky, sweet, salty sauce. Well, this bourbon chicken IS that amazing mall food court chicken! It tastes just like what you’d get at the mall, especially when you pair it with hot white rice or fried rice.The incredible sauce is a blend of brown sugar, soy sauce, ketchup, dried ginger, red pepper flakes, and apple juice. SO much amazing flavor smothering tender, juicy chicken thigh pieces.Fun fact: did you know bourbon chicken is thought to have been born in a kitchen on Bourbon Street in New Orleans? That makes it a Cajun recipe of sorts, though it’s popular in Chinese takeout restaurants across the country now. It’s also thought that the original version didn’t actually contain any bourbon at all, but we add just a little to our recipe because it gives the sauce a really nice depth.
Chef’s Tips
If you opt not to use the bourbon, your sauce won’t be adversely affected, so don’t stress over it. You can skip it entirely or use additional apple juice in its place, whatever gives you the flavor and consistency you’re looking for.Chicken thighs are juicier than chicken breasts and hold up really to this cooking method. If you prefer chicken breasts, you can totally use them here.For a spicier bourbon chicken sauce, add a dash of sriracha to your sauce mixture, or just increase the amount of red pepper flakes you add. Careful not to overdo it, though! Walking back that heat can be near-impossible if you go too far.
More Delicious Chicken Recipes You’ll Love
Whole30 Marry Me Chicken (Paleo, Dairy Free)OMG ChickenThe Best Crockpot Angel ChickenCreamy Cajun Chicken Pasta SoupBuffalo Chicken Thighs
