Mr. Food: Bourbon Chicken
What You’ll Need
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch chunks
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 cup jalapeno pepper jelly
- 1 tablespoon light soy sauce
- 2 tablespoons bourbon
What to Do
- In a medium bowl, combine chicken, cornstarch, garlic powder, ground red pepper, and salt; toss to coat well.
- In a large skillet over high heat, heat oil. Add coated chicken in batches and cook 6 to 8 minutes, or until golden and no pink remains, stirring frequently.
- In a large saucepan over medium heat, bring jelly, soy sauce, and bourbon to a boil. Cook 2 to 3 minutes, or until jelly has melted, stirring constantly. Add chicken and toss to coat. Serve hot.
Check This Out!
Did You Know? No one is really sure where bourbon chicken originally came from. Some folks claim that this dish originated in New Orleans, Louisiana, and is named after the famous Bourbon street, while others claim that the chicken has roots in Kentucky’s Bourbon County. What do you think?