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Bourbon Chicken Chinese Takeaway Style is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Bourbon Chicken Chinese Takeaway Style is something that I’ve loved my whole life. They are fine and they look fantastic.
Bourbon chicken is both spicy and tasty! This Chinese main course recipe is very easy to make and can be enjoyed with boiled rice or noodles. This takeout-style chicken curry uses only a handful of ingredients–many of which you probably already have in your pantry.
To begin with this particular recipe, we must first prepare a few components. You can cook bourbon chicken chinese takeaway style using 14 ingredients and 3 steps. Here is how you can achieve that.
Composition needed to cook Bourbon Chicken Chinese Takeaway Style:
- 2 chicken breasts or 4 thighs cut into bite sized pieces,
- 1 double shot of bourbon, (50 ml),
- 2 spring onions, chopped (use green sections to garnish),
- 2 tbsp soft dark brown sugar,
- 1 tsp red chilli flakes, or to taste,
- 2 tsp ginger paste, or grated ginger,
- 2 garlic cloves, crushed,
- 2 tbsp rice wine vinegar,
- 2 tbsp ketchup,
- 1.5 tbsp light soy sauce,
- 1 tbsp cornflour, diluted into around 200ml cold water,
- Cooking oil for frying
- Serving suggestions:
- Steamed white rice or noodles to serve
Try this simple and flavorful ginger chicken recipe. Easy Bourbon Chicken that's crispy, sweet, sticky and tastes just like the kind you grew up eating at the mall made at home with just one pan! Making this Crispy Bourbon Chicken actually makes me feel like a teenager. A teenager who was a rebel and once actually took Chinese food into the movie.
Instructions to serve Bourbon Chicken Chinese Takeaway Style:
- 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.
- 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.
- 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. :)
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