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How do I make a good Bourbon Chicken

Discussion in 'Food Forum' started by kilroy2721, Oct 7, 2004.

  1. kilroy2721

    kilroy2721

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    I have tried to make Bourbon Chicken just like the the Asian Chao restaurant in our local mall but can never get it to come out close to it. Does anyone out there have a good receipe for it?
     
  2. Bill D

    Bill D Millennium Member

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    If it's like Golden Corral's Bourbon Street Chicken, skin chicken thighs, pull the meat, and marinate in teriyaki sauce over night(they won't tell me what additional spices they use), and cook on a flat surface using a spatula. Done when it starts turning dark(sugar).
    Wonderful!
     

  3. okla-lawman

    okla-lawman

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    try Copykat receipes they have a couple of receioes for it.
     
  4. General Sherman

    General Sherman

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    From Epicurious:

    1/4 cup (1/2 stick) butter
    1 cup minced onion
    1 cup ketchup
    1/4 cup molasses
    2 tablespoons (packed) brown sugar
    1 1/2 tablespoons Worcestershire sauce
    2 teaspoons yellow mustard
    3/4 teaspoon ground black pepper, divided
    1/4 teaspoon chili powder
    1/4 cup bourbon
    1 1/2 teaspoons coarse kosher salt
    12 chicken drumsticks


    Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
    Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.

    Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.
     
  5. Bill D

    Bill D Millennium Member

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    General,
    Sounds delicious, but I don't believe a food court restaurant would ever add alcohol to a meal, knowing the legal repercussions, even though we know the alcohol will evaporate.