Saucy Bourbon Chicken

We never have enough of this impertinent bourbon chicken and not you. This spicy, spiced but sweet sauce is the real star of the show here. Serve it with white rice or noodles chow mein and add steamed vegetables for a full meal that is ready in 30 minutes.

For other recipes of Bourbon, try the famous chef Cayt apple caramel sauce.

Because our recipe

• Sweet, sticky and made in 30 minutes, which is even faster than Takeout.
• Succoso chicken suffocated in a sauce that will leave you to want to lick the dish.
• Dip it in a simple way or serve on steam rice, chow mein or rice noodles.

New Orleans is one of the best cities in the world for food with flavor. It is a place where a lot of different kitchens merged together to create some of the best flavors. This is a fusion of Cajun and Chinese cuisine and Cajun cuisine itself is a combination of native American kitchens, western, French and Spanish Africa. New Orleans takes the best of everything and puts it together. This dish has a sweet and spicy sauce that will make your taste buds super happy! I love the bourbon because it adds a deep wealth to the sauce, add a little or a lot! And if you don’t have the bourbon at hand, we have an easy replacement option for you.

Note ingredients

• Chicken: Cut the chicken into small pieces of small size. We use leather -free chicken thighs because they are juicy, but you can use the chicken breast for a leaner option.
• Kitchen oil: You can use any neutral kitchen oil such as Canola, avocado or vegetable oil.
• Garlic: The freshly ground garlic offers the best flavor, but the brass -ground garlic works if that’s what you have.
• Sesame oil: Located in the Asian food corridor of the grocery store. Let’s go with badges here because we cook with it, while the toasted sesame oil is finally.
• Chicken broth: The use of a low sodium option allows you to better control the flavor: it is an excellent chef advice.
• Orange juice: It adds a sweetness and a codole to the sauce. There is no need to squeeze just squeezed, but you can.
• Brown sugar: It adds caramelization, increases sweetness and balances orange juice and bourbon. Use light or dark cane sugar.
• Bourbon: Most alcohol is cooked so they are considered safe by anyone, but if you prefer to cook without alcohol, you can replace with apple juice with a little mixed vinegar.
• I’m Salsa: The low sodium content is a good option for controlling salt levels, but standard soy sauce is what we used in the development of recipes. Aminos coconut can also be used.
• Pepper bows: These only add a pinch of heat. Double it if you want to bring more heat or leave it completely if you are not enthusiastic.
• Green Onione: It gives a touch of color and a small onion bite.

Chicken options

We love to use boned and skinless chicken thighs. They have fat enough to stay juicy and tasty, even if you accidentally look at them a little.

Chicken breasts also work. Keep in mind that they cook faster and can dry more easily. We advise you to look at them a little more closely and aim to pull them out of the fire as soon as they hit 165 ° F.

Cooking with Bourbon

Bourbon is what gives this dish its characteristic flavor. He adds a slight smoke and sweetness. It also helps to keep the chicken while cooking. And don’t worry, most of the alcohol is cooked during the simmer, so everything that remains is a rich flavor and is considered perfectly safe to serve anyone.

For those who want an alcohol -free option, you can still make a delicious bourbon chicken without bourbon. Apple juice is our favorite substitute with 1/2 teaspoon of mixed vinegar. It gives a similar sweetness with just a little fruity and the vinegar imitates the bitter fist of alcohol.

Wok or pan

Chef Cayt loves to use a wok for impertinent recipes like this, but it is not necessary. The sloping sides of a wok make it easy to mix and mix everything together without pouring and help the sauce clinging to each piece of chicken. It also warms quickly and uniformly, which means that your chicken cooks quickly and the sauce is magnificently reduced without burning.

A 12 -inch pan He will absolutely do the job. Just make sure it is large enough to give everything a little space so that the chicken sears instead of steam. Use what you have and the results will still be delicious.