Bourbon chicken from Cook's Country Magazine, Aug/Sep 2021: Celebrating Our 100th Issue (page 4)

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Notes about this recipe

  • Shewi128 on March 04, 2022

    This is very much like something you get at a mall food court. I liked it enough to make it twice.

  • SenseiHeidi on September 14, 2021

    The kids devoured this sugary-sweet chicken. I used half the vinegar called for. Served with chicken filled bao and sautéed baby bok choy.

  • anya_sf on July 26, 2021

    After seeing Rinshin's note and reading reviews on the Cook's Country website, I used half the brown sugar (1/4 cup). When the chicken was done cooking, I poured it over some steamed broccoli and served it all with lots of plain rice to balance the salty, strongly-flavored sauce. This was very easy to make and my family liked it a lot. Will definitely make again.

  • Rinshin on July 18, 2021

    Sweet soy sauce taste comes through strongly. Too sweet for our taste, but it is a familiar taste similar to fast food Chinese American offerings. I want to make this again, but reduce sugar, increase bourbon, and add something green like green beans, asparagus etc because it was very simple to make. This would make a good addition to Hawaiian plate lunch with white rice, greens, and macaroni salad.

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