Food Court Bourbon Chicken Copycat Recipes

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EASY BOURBON CHICKEN MALL RECIPE (20 MINUTES)



Easy Bourbon Chicken Mall Recipe (20 minutes) image

Delicious! Put this on your blog!" said my enthusiastic husband after the first bite. So here it is - an easy bourbon chicken mall recipe just like you get at the food court. A quick simple dinner.

Provided by Cheryl

Categories     Appetizer     Main Course

Time 20m

Number Of Ingredients 17

1 1/2 pound (0.68kg) boneless, skinless chicken, Note 1
1 tablespoon olive oil
salt and pepper, to taste
2 tablespoon cornstarch ((only needed if stir frying chicken))
1/3 cup (75 ml) low sodium soy sauce (e.g. Kikkoman)
1/2 cup (120ml) water
1/4 cup (60g, 2 ounces) apple sauce, apple juice or orange juice
1/4 cup (50g) brown sugar
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
2 green onions, chopped
2 teaspoon toasted sesame seeds

Steps:

  • 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 pan 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 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.

Nutrition Facts : Calories 346 kcal, Carbohydrate 26 g, Protein 38 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1566 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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