WebPlace cut up chicken breast in the bottom of a 6 quart slow cooker. In a small bowl combine the garlic, ginger, apple juice concentrate, brown sugar, ketchup, vinegar and soy sauce …
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Traditional Bourbon Street Chicken uses thigh or leg meat (dark meat) from the chicken. I prefer to use chicken breast (white meat) as it’s a leaner version, but feel free to swap in your preference. In a small mixing bowl, add soy sauce, brown sugar, garlic, onion and bourbon. Whisk gently until mixture is fully combined.
Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl. Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes.
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! In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
Bourbon chicken is a popular dish named after Bourbon Street in New Orleans and for the bourbon whiskey ingredient. If you double the recipe, make sure the chicken is still in a single layer. Laissez les bons temps rouler! Place chicken breasts in a single layer in a 9x13-inch baking dish.