Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.
Trim the fat from the chicken, cut into 1 inch pieces.<
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
Combine sugar, bourbon, soy sauce, ginger, garlic and
a bowl. Many Vietnamese Chicken recipes usually require a short time
up white grape juice and bourbon.
Stir until thoroughly blended
Make sure the chicken is fully thawed. I bring
Preheat the oven to 425\u00b0F.
Cut wings into three pieces at joints; discard tips. Combine oil, sauces and five-spice in large bowl. Add chicken; toss chicken to coat all over. Cover; refrigerate 3 hours or overnight.
Place chicken, in single layer, on oiled wire rack set inside large shallow baking dish. Brush remaining marinade over chicken.
Roast chicken about 30 mins or until chicken is well browned and cooked through.
working in batches, add the chicken and cook until lightly browned
Pat chicken pieces dry with paper towels.
Make marinade and add chicken. Pour into a large ziplock bag, and refrigerate several hours or overnight, turning occasionally.
Pour contents into a deep baking dish, cover and bake at 350\u00b0 for 45 to 60 minutes.
Serve over rice if desired.
Chicken:.
In a bowl mix
Mix together cornstarch, water and egg white.
Add chicken and toss until thoroughly coated.
Whisk bourbon, sugar, vinegar, Worcestershire sauce, Cajun
il over moderate heat, add chicken pieces, and brown on all
and Duck sauce.
Place chicken inside large bowl and rub
In a medium sauce pan, mix together the first 9 ingredients.
Simmer on medium for 1 hour.
Stir together corn starch and water and add to the still simmering bourbon sauce.
Leave on medium heat which preparing chicken.
Cut chicken into 3/4-inch cubes.
Season with salt and pepper liberally.
Heat a large, heavy bottomed, saute pan on high that has been sprayed with cooking spray.
When it is smoking add chicken.
Brown chicken on both sides and then add bourbon sauce.
Let simmer for 2 minutes and serve.
br>While whisking mix in Bourbon.
Whisk for two minutes
Grease a 9 x 13-inch glass baking dish.
Place chicken in dish.
Grate frozen margarine or butter over the chicken.
Add the two cans of cream of chicken soup over the chicken and sprinkle the shredded Cheddar cheese.
Sprinkle dressing over the casserole.
Pour bourbon over dressing.
Bake for 45 minutes at 350\u00b0.
Serve with vegetables or rice.
b>bourbon whiskey in a 9x13 inch baking pan. Stir in chicken pieces