This is a great copycat recipe for the bourbon chicken, that is sold in your favorite Chinese take out place. It is really good and one of my family’s favorite Chinese dishes. We like to make ours with chicken breasts however you could also use chicken thighs if you want. We also like to make ours without the bourbon most of the time but if you want to add it you can substitute the cider vinegar for bourbon. One other thing we change is we make ours without the breading most of the time, however if you want to bread yours you can coat the chicken with cornstarch (I know trust me) before you put it in the olive oil.
If bourbon chicken is your favorite Chinese take-out dish then you’re gonna love this. It really is a very close copycat recipe. This is also a great weeknight recipe you can have it prepped, cooked and on the table in well under an hour. It should be served on some steamed white rice with a few green onions for garnish.
- 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
- 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.