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Bourbon Chicken Chinese Takeaway Style
Introduce
Chef :
Natalie Marten (Windsor__Foodie)Bourbon Chicken Chinese Takeaway Style
This takeaway style Chinese dish originated in America in New Orleans and is a Cajun/Chinese fusion dish. The chicken is in a delicious sticky dark brown coating spiked with a little bourbon and chilli.
Ingredient
Food ration :
2 servingsCooking time :
25 minutes
2 tbsp
soft dark brown sugar,
2 tbsp
rice wine vinegar,
2 tbsp
ketchup,
1.5 tbsp
light soy sauce,
Cooking instructions
* Step 1
Heat up a wok over a high heat and add in the cooking oil. Premix the sauce by combining together the vinegar, soy sauce, ketchup, chilli flakes, bourbon and sugar.
* Step 2
Add the chicken to the wok and stir fry for two minutes. Add in the ginger and garlic plus the whites of the spring onion. Fry for a further 2-3 minutes, moving the ingredients around the wok.
* Step 3
Pour in the pre mixed sauce and coat the chicken by tossing it around the wok. Bring to a simmer. Simmer until the chicken is cooked through. Add in the water/cornstarch solution. Simmer and reduce down until the sauce thickens up nicely and is a glossy brown. Plate up, serve with your choice of side and garnish with the greens of the spring onion and enjoy. :)
Note: if there is a photo you can click to enlarge it
Tag
chicken breasts or 4 thighs cut into bite sized pieces,
double shot of bourbon, (50 ml),
spring onions, chopped (use green sections to garnish),
Soft dark brown sugar
Red Chilli Flakes or to taste
ginger paste, or grated ginger,
garlic cloves, crushed
rice wine vinegar
ketchup
light soy sauce
cornflour, diluted into around 200ml cold water,
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