This recipe is an adaptation from a recipe on Blog Chef. I love her site. It’s especially good for oriental food recipes. If you want the original recipe for the Bourbon Chicken you can find it at the link I provided. I just adapted the recipe to make the sauce only.
I used the sauce and put it over popcorn chicken that I had in my freezer from Costco. I think this would be good to put over grilled chicken or leftover cooked chicken too. I also served this over white rice. I was wondering why the recipe is called Bourbon Chicken. According to Wikipedia, my too hunches were correct.
First, the recipe is usually made with bourbon whiskey, but no actual bourbon in this recipe. I think that’s where the apple juice comes in to play here. It also was a popular dish originating on Bourbon Street in New Orleans. However, I don’t think the original recipe was served in an oriental style. I have to tell you that the whole family loved this sauce. It had just the right amount of spice. I couldn’t of handled much more. It had a nice flavor and just the right amount of thickness. You could probably use it in a stir fry also.
- 1 garlic clove (minced)
- ¼ tsp ginger
- ½ tsp crushed red pepper flakes
- ¼ cup apple juice
- ⅓ cup light brown sugar
- 2 Tbsp ketchup
- 1 Tbsp cider vinegar
- ½ cup cold water
- ⅓ cup soy sauce
- 1 Tbsp cornstarch
- Combine all ingredients in sauce pan and bring to boil. Reduce heat and simmer for 10 minutes. Add chicken to sauce and toss. I used about 1 pound of cooked popcorn chicken. Serves 4-6.