Mall Of America Bourbon Chicken Recipes

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BOURBON CHICKEN



Bourbon Chicken image

Best Bourbon Chicken is juicy, tender chicken thighs cut into pieces simmered in a sweet, brown sugar glaze that will melt in your mouth. Rich in flavor and served over rice for a complete meal!

Provided by Alyssa Rivers

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 pound chicken thighs (or breasts cut into one inch pieces)
1 Tablespoon olive oil
1/4 cup bourbon*
1/2 cup soy sauce
1/4 cup brown sugar
3 garlic cloves (minced)
1 teaspoon cornstarch
1 tablespoon water
sliced green onions (for garnish)

Steps:

  • In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
  • In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
  • Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

Nutrition Facts : Calories 194 kcal, Carbohydrate 8 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 856 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BOURBON CHICKEN



Bourbon Chicken image

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.

Provided by Bill

Categories     Chicken

Time 25m

Number Of Ingredients 18

1 1/2 pounds boneless skinless chicken thighs or chicken breast ((cut into 1-inch chunks))
3 tablespoons water
1 teaspoon soy sauce
2 teaspoons cornstarch
2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon rice vinegar or apple cider vinegar
3 tablespoons dark brown sugar
½ cup warm chicken stock or water
½ teaspoon sesame oil
1/8 teaspoon white pepper
3 tablespoons vegetable oil
1 slice ginger
2 cloves garlic ((minced))
¼ cup onion ((minced))
2 tablespoons bourbon
1 tablespoon cornstarch ((mixed with 2 tablespoons water))
1 scallion ((chopped))

Steps:

  • Start by marinating the chicken. Mix 3 tablespoons water and 1 teaspoon soy sauce with the chicken chunks, working it with your hands until the chicken has absorbed all of the liquid. Adding water and soy sauce to the chicken (especially true if using chicken breast) results in a moist and tender chicken experience!
  • Once the chicken has absorbed the liquid, mix 2 teaspoons of cornstarch into the chicken until well combined and set aside.
  • Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, sesame oil and white pepper and set aside.
  • Heat 3 tablespoons of vegetable oil in a wok or large frying pan on high heat until just smoking, and spread the chicken evenly. Let the chicken sear on one side for 1 minute. Use a metal wok spatula (you can also use a rubber spatula if you can't use metal utensils on your pan) to turn the chicken and sear another minute. Turn off the heat and move the seared chicken to a plate. Set aside.
  • Return the wok to medium heat and immediately add the ginger (if using), garlic, and minced onion. Stir-fry for 20 seconds or until the onion is translucent, taking care not to burn the mixture.
  • Stir in the bourbon to deglaze the wok, most all of the alcohol will cook off leaving the flavor behind. After 30 seconds or so, pour in the sauce mixture and stir to further deglaze the sides of the wok. Once the sauce comes to a simmer, add the chicken back to the wok. Stir until the sauce comes back to a simmer and gradually stir in the cornstarch and water mixture (stir it up first, as the cornstarch may have settled).
  • Continue to stir and cook until the sauce has thickened enough to coat a spoon. At this point, you can remove the smashed piece of ginger or warn your guests so there are no surprises! Stir in the scallions and serve with steamed white rice!

Nutrition Facts : Calories 245 kcal, Carbohydrate 9 g, Protein 25 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 583 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

BOURBON CHICKEN



Bourbon Chicken image

A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler!

Provided by Lucy Loo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
½ cup packed brown sugar
⅜ cup bourbon
½ teaspoon garlic powder

Steps:

  • Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 31.2 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 29.3 g, SaturatedFat 0.4 g, Sodium 1663.6 mg, Sugar 27.9 g

BOURBON CHICKEN



Bourbon Chicken image

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Provided by LinMarie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
  • 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.

"MALL OF AMERICA BOURBON CHICKEN"



From my kitchen where apparently things come together in a flash! I developed this recipe as a (close copycat recipe) of the Bourbon Chicken sold in a Chinese carry-out in the Mall of America in Minneapolis, Minnesota.

Provided by rochelle wetsch

Categories     Chicken

Time 55m

Number Of Ingredients 11

2 lbs. boneless chicken breasts, cut into bite size pieces
2 tablespoons olive oil
1 garlic, crushed
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice (may substitute with orange juice, if you prefer)
1/3 cup light brown sugar
3 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup low sodium soy sauce

Steps:

  • 1. Let's get started...heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
  • 2. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
  • 3. Add chicken and bring to a hard boil. Reduce heat and slowly simmer for 20-25 minutes.
  • 4. Serve over hot rice, DIG IN and ENJOY with my compliments!

FOOD COURT BOURBON CHICKEN COPYCAT RECIPE



Food Court Bourbon Chicken Copycat Recipe image

A copycat recipe for the bourbon chicken served at many food court Chinese restaurants. This may not be authentic Chinese food, but it is delicious.

Categories     Main Dish, Entree

Time 35m

Yield 8 bowls

Number Of Ingredients 11

1 Tbsp olive oil
2 LB chicken thighs, skinless.
1 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp black pepper (I used 4 turns on the pepper mill)
1/3 Cup soy sauce
1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don't keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
1/2 Cup water
1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don't have rice vinegar)
1/2 Cup brown sugar, tightly packed
1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Steps:

  • Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
  • In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
  • In a large saute pan or skillet heat the oil on medium high heat.
  • Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.
  • Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.
  • Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
  • Serve over rice.

Nutrition Facts : Calories 573.07 kcal, Fat 36.4 g, TransFat 0.22 g, Cholesterol 172.5 mg, Carbohydrate 15.28 g, Protein 43.73 g, Fiber 0.17 g, Sugar 13.4 g, SaturatedFat 10.16 g, Sodium 749.43 mg

CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)



Cajun Cafe's Bourbon Chicken (From The Mall) Recipe - (4.6/5) image

Provided by kimvess

Number Of Ingredients 8

1 pound chicken leg or thigh meat, cut in bite size chunks
4 ounces soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoons dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tablespoons white wine

Steps:

  • Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

MALL CHICKEN TERIYAKI



Mall Chicken Teriyaki image

Our recipe for the quintessential chicken teriyaki you love to get at malls across America. Make our mall chicken teriyaki at home, with just 9 ingredients!

Provided by Sarah

Categories     Chicken and Poultry

Time 2h20m

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs ((900g, cut into small chunks))
3 1/2 tablespoons mirin
3 1/2 tablespoons soy sauce
1 1/2 teaspoons dark soy sauce
2 tablespoons brown sugar
1 teaspoon ginger ((grated))
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
2 tablespoons oil

Steps:

  • Add the chicken to a bowl, along with the mirin, soy sauce, dark soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.
  • Heat the oil in a wok or large skillet over medium high heat. Transfer the chicken to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.
  • Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

Nutrition Facts : Calories 272 kcal, Carbohydrate 10 g, Protein 30 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 882 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

BOURBON CHICKEN



Bourbon Chicken image

Easy bourbon chicken recipe takes just 30 minutes on top of the stove! It has a crispy coating and the sweet-spicy-tangy sauce clings to it, creating a symphony of flavor! Slow cooker instructions included.

Provided by Marye Audet-White

Categories     Main Dish - Chicken

Time 30m

Number Of Ingredients 16

3 pounds boneless chicken breasts (or boneless skinless chicken thighs)
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons coconut oil (or light vegetable oil)
2 cloves garlic (minced)
1 cup chicken stock
1/3 cup orange marmalade (, or apple jelly)
1/4 cup bourbon (or ginger ale if you prefer not to use alcohol)
2/3 cup soy sauce
1/3 cup ketchup (spicy ketchup preferred)
2 tablespoons apple cider vinegar
1 cup packed light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes

Steps:

  • Mix 3 tablespoons of cornstarch, salt, and pepper in a bowl.
  • Cut the raw chicken into bite sized pieces.
  • Pat dry.
  • Add it to the cornstarch mixture and toss until coated on all sides.
  • Add 2 tablespoons of oil to a heavy skillet on medium high heat. I use cast iron.
  • Heat the oil until it shimmers then add about half the chicken pieces.
  • Cook for 3 minutes without stirring.
  • Turn carefully and cook for 3 more minutes.
  • Remove from the pan.
  • Add more oil if needed and repeat with the remaining chicken.
  • Remove chicken to a platter and keep warm.
  • Add the chopped garlic and saute for just a few seconds.
  • Add the chicken stock, orange marmalade, bourbon, soy sauce, ketchup, vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes.
  • Bring to a boil.
  • Carefully spoon the chicken back into the pan.
  • Simmer for 15 minutes or until the sauce is reduced and thick, stirring often.
  • If you need it thicker add an extra tablespoon of cornstarch to 2 tablespoons of water and stir into the sauce.
  • Cook until the sauce is thick.
  • Serve immediately over noodles or rice.
  • No need to dredge the chicken or sear it as above. You won't need the oil but you will need the cornstarch.
  • Add all ingredients except the cornstarch to the slow cooker.
  • Cook on low 6 to 8 hours.
  • Combine 3 tablespoons of water with the reserved cornstarch and mix until smooth.
  • Stir into the cooked chicken mixture in the slow cooker.
  • Turn heat to high and let thicken for about 10 to 15 minutes. Stir occasionally.

Nutrition Facts : Calories 698 kcal, Carbohydrate 22 g, Protein 46 g, Fat 44 g, SaturatedFat 17 g, Cholesterol 171 mg, Sodium 1981 mg, Sugar 14 g, ServingSize 1 serving

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