Tuesday, August 14, 2012

Chinese-Style Bourbon Chicken




From the kitchen of One Perfect Bite...This dish is about as Chinese as I am, but, fairly or not, mall food court mavens, have been sold on the idea that Bourbon Chicken comes from the heart of China. While the technique used to prepare the dish is Chinese, bourbon is not an ingredient you'll find in Chinese homes, where two types of alcohol are used. One, used for drinking, is a white distilled liquor, called Baijiu. The other, used for mostly for cooking, is an amber fermented rice wine called, Shao Xing Hua Diao. It really is a stretch to call this Bourbon chicken, because, unlike its Cajun counterpart, it contains no bourbon. I, too, have heard the tale of its creation by a Chinese cook who worked in a restaurant on Bourbon Street, but for as much as I'd like to add credence to the tale, there is not a shred of evidence to support that claim. This is a dish that has no history prior to its mysterious appearance in the food courts of America. As it happens, the dish is a wonderful meld of sweet and spicy elements that come together quickly. It is a perfect meal to serve on a hot summer night when you want to limit the time and heat you generate in the kitchen. On the off chance that you do not already this recipe in your roster, I wanted to include it here. It's fast easy and inexpensive and PDG for something that is so simple to make. Here's how it is made.

Chinese-Style Bourbon Chicken...from the kitchen of One Perfect Bite inspired by Food.com

Ingredients:

1-1/2 to 2 pounds chicken breast, cut in 1-inch cubes
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon ginger
1/2 to 3/4 teaspoons red pepper flakes (optional)
1/4 cup apple juice (I used 1/4 cup undiluted apple juice concentrate)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup light brown sugar
2 tablespoons ketchup (I used kecap manis)
Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water

Directions:
1) Heat oil in a large wok or skillet over medium-high heat.
2) Add chicken and cook till lightly browned, about 5 minutes. Remove from pan and set aside.
3) Combine garlic, ginger, red pepper flakes, apple juice, cider vinegar, water, soy sauce, brown sugar, and ketchup in a medium bowl and whisk to combine. Add sauce to pan and bring to a boil. Reduce heat and simmer until sauce just begins to thicken, about 10 minutes. Add chicken and toss to coat with sauce. Simmer for 10 to 15 minutes, or until chicken is done. If a thicker sauce is desired, add optional cornstarch slurry and cook until thickened.Serve over rice. Yield: 4 servings.







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23 comments:

RamblingTart said...

I find it so funny to travel and see dishes labeled "Canadian" or "American" when I've never heard of them in my life. :-) No doubt other nationalities must feel the same way when they get to North America. :-) Regardless, this sounds scrumptious!!

Happier Than a Pig in Mud said...

Sure sounds good! Seems like a nice twist on sweet-n-sour with the apple juice:@)

Guru Uru said...

y over 18 bro will love this thank you so much :D
Looks gorgeous!

Cheers
Choc Chip Uru

Jeanne said...

Much love and many blessings to you
Love and hugs

Jeanne

Love all you share with us.
Thank you for the glorious recipes.
Always food for thought.

Have a day full of ♥ڿڰۣ♥ PEACE & LOVE ♥ڿڰۣ♥

Angie's Recipes said...

I was just wondering what connects Bourbon with Chinese kitchen...now I see it.
The chicken looks very tasty.

From the Kitchen said...

Sounds delicious! I wondered about the bourbon but am gullible enough to believe the Bourbon St. story. Whatever, I think we'll like this one. I need easy right now.

Best,
Bonnie

Kim Garceau said...

I love a sweet chicken recipe like yours. It's always a hit at home! Have a nice day, Mary!

Penny said...

Chinese or not, I like this recipe Mary. Will give it a try. Thanks.

Big Dude said...

As always, I enjoy the history behind the dish. maybe you could add a little bourbon and call it Kentucky-Style Chinese Bourbon Chicken :-)

Jenn said...

Authentic Chinese or not, I do so love Bourbon chicken!! It's so incredibly easy to make too... no need to go out!!!

StephenC said...

This might as well be called bourbon-style Chinese chicken, or chicken-style Chinese bourbon - whatever. I am sure it tastes lovely.

Tricia said...

Mary - your recipes never fail to impress. I can't believe how many beautiful dishes you create day after day, after day. You are amazing! Thank you for the kind words. You made my week! I'll cook more if you'll come over and eat some of it!

ImSoVintage said...

Sounds delicious, Mary and here in Kentucky people would probably just drink some bourbon along with it.

Hugs,
Laura

Daniela said...

A fabulous idea to cook the chicken. Daniela good mid-August.

Astra Libris said...

Looks amazing!! Yes indeed, us southerners would be perfectly happy with a bit of neat bourbon alongside! ;-)

Sue/the view from great island said...

Bourbon or no bourbon, that glaze looks mouthwatering.

teresa said...

oh my goodness, this looks so good! the flavors sound amazing.

Ellen B Cookery said...

I bet the flavours from the chicken make that rice ever so tasty!

Au and Target said...

Who cares if it's authentic or not? It sounds scrumptious!

kitty said...

Mmmmmmmm this sounds like a great meal! I'm anxious to give this a try. You must have the best fed hubby in the world, Mary!

Noelle said...

I made this last night and the husband loved it! Thanks for the recipe!

France@beyondthepeel said...

I've never heard of Chinese Style Bourbon Chicken. Now I'm wondering how I've missed out. :)

Veronica Miller said...

Wonderful photo! I wish I could just grab it and devour it!

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