Sometimes a recipe becomes so ubiquitous it loses its charm.  Long a feature of mall food courts and all you can eat palaces, and a staple in “fix dinner in 30 minutes” columns, the original versions of Bourbon Chicken took some time and love to put together.  Whether the recipe is named for Bourbon St in New Orleans, or for the good-sized dollop of booze in the sauce, the combination of Asian spices and Cajun magic makes this slow-cooked recipe worth the time it takes to make it yourself. 

  • 1 tsp dried ginger
  • ½ tsp dried hot pepper flakes
  • Grated garlic (to your taste)
  • ¼ cup catsup
  • 2 tblsp honey
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 3 tblsp cider vinegar
  • ½ cup apple or orange juice
  • ¼ cup water
  • ¼ cup bourbon
  • Salt and pepper

Mix all ingredients for the sauce.  Place 2 ½ to 3 lbs boneless, skinless chicken thighs in crock pot.  Pour the sauce evenly over chicken.  Cook for 6 hours on low or 3 hours on high—to 165’ internal temperature.  Remove chicken and cut into bite-sized pieces.  Mix 3 tblsp of water with 3 tblsp cornstarch and add to liquid in crock pot to thicken.  Return chicken to sauce and stir to cover all pieces.  Serve over rice and garnish with sliced green onions and toasted sesame seeds.

The Kitchen Hive

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