A flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana
This was a copycat recipe I found & modified of the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It's wonderfully sweet & spicy without being too hot. For kids that don't like hotstuffs, cut down on the pepper flakes!
45374 people marked it a Favorite, 39769 people marked it a TryYield: 4 Servings Ready in 30 minutes
It was okay.
Turned out really well and my family loved it! The only change I would make in the future would be to substitute boneless chicken thighs instead of breast meat. I did half thighs/half breast when I made it and the thigh pieces (as expected) were much more tender than the breast pieces. Obviously, it's not quite as healthy that way, but eh... ;) Also, since we have small kids, I only used 1/4 tsp of crushed red pepper, and it still had a little punch without being overwhelming for little tastebuds. Definitely a keeper!
Amazing I added the sriracha sauce with mine as well and man is it delicious!
Made it and loved it!!!
It tasted delicious but i also added a little nepali flavour to it making it tastier!
This was very good! I got a little worried when the sauce first came together and it smelled off - very strong vinegar smell. I was tempted to add some more sugar or juice. DO NOT do this! Trust the recipe. After 5-10 minutes of simmering the smell totally changed and was exactly what i expected from my take-out bourbon chicken experiences. After 20 minutes the sauce was thick and so so yummy! Will make this again.
Have made this multiple times. Love it! We doubled the sauce because we always go back for seconds.