I will give this recipe exactly how I fixed it. I have tweaked this dish to get as close to food court bourbon chicken as I can and I am very happy with it so far.

Ingredients

Combine in a bowl: 1 tsp ground ginger, 2 ounces of soy sauce, 2 Tbsp dry minced onion, 3/4 cup dark brown sugar, 3/8 cup bourbon, 2 Tbsp rice vinegar and 1 Tsp of minced garlic (I used some out of a jar).

Heat a skillet with 2 Tbsp peanut oil and stir fry chicken pieces (I used 2 lbs of chicken tenders and cut them up in bite sized pieces). When chicken is browned on the outside add the mixture from the bowl and reduce heat to medium. Cook this uncovered until the liquid is reduced to a glaze and chicken is cooked through.

Since I wanted to serve with noodles, I decided to put the chicken in the oven for a little while. I put it in there at 325 for about 20 minutes as I made the noodles and basted it a few times. You can also serve on rice. For my noodles, I used fettucinni cooked in beef boullion.

After the evening was over, I found out that this tastes very good cold also.

Technorati Tags: bourbon chicken

Here are what I used on my Kara-age today

1. 300 grams chicken (1~3 person)
2. Garlic ( 3 piece from 1 garlic)
3. 1 and half large tabe spoon of white wine ( Japanese cooking sake would be good!)
4. 1 and half large tabe spoon of soy sauce
5. 7 grams sugar (It doesn’t need to be brown sugar)
6. Salt and pepper
7. Energy

**The temperature of Oil is supposed to be about 150℃～160℃. I just fried it till it turned brown in color.**

First BGM by ジョニー・苅込

http://www.geocities.jp/mss_life/freemusic/

Jingle bell by Fatblueman

http://www.youtube.com/user/fatblueman

My blog

http://runnyrunny999.blogspot.com/

Thanks

-runnyrunny999

Duration : 0:5:40

Technorati Tags: chicken, christmas, cook, Cooking, Fatblueman, food, fried, how, japanese, Karaage, Merry, runnyrunny999, to, ラニーラニー, 唐揚げ

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Duration : 0:2:19

Technorati Tags: appliance, classes, cook, Cooking, dishes, easy, electric, fish, foreman, forman, george, grill, grills, howto, instructions, make, meat, recipes, seafood, techniques, time, tips, vegetables, videos

Duration : 0:7:24

Technorati Tags: none

Expert: Matt Senatore
Bio: Matt Senatore is a record producer, songwriter, caterer, and cook.
Filmmaker: matt senatore

Duration : 0:2:21

Technorati Tags: Alfredo, chicken, classes, cook, Cooking, cuisine, dish, dishes, fettuccine, fettucine, food, how, Italian, make, meat, noodles, pasta, penne, recipes, sauce, seafood, shrimp, to, videos

Learn how to roast a perfect, succulent chicken with a little help from britain’s best loved cook.

You can buy all the ingredients, view more recipes and sign up to receive special offers at http://www.waitrose.com or visit our YouTube channel at http://youtube.com/waitrose

Duration : 0:1:1

Technorati Tags: 60, chicken, Final, waitrose

* 8 boneless, skinless chicken thigh fillets
* 40g butter
* 2 tbsp runny honey
* 1 tsp paprika
* Juice of 1 lemon, plus wedges to serve
* 200g couscous
* 250ml hot vegetable stock
* 1 tbsp olive oil
* 410g can chickpeas, drained and rinsed
* Large handful chopped fresh coriander or flatleaf parsley, plus extra leaves to garnish
* 1 red chilli, deseeded and cut into strips, to serve (optional)
Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season. Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lemon juice. Season. Pour all over the chicken. Bake for 25 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.

2. Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with cling film and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lemon juice, olive oil, chickpeas and coriander or parsley. Season to taste.

3. Divide the couscous between 4 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander or flatleaf parsley and some chilli, if using. Serve with a lemon wedge.

Duration : 0:10:56

Technorati Tags: 8406, clinton, cong, dan, giao, ha, hanoi, hue, jackson, mccain, oan, obama, saigon, San, Thai, tin, tuc, vietcong, vietnam

Expert: Hiu Yau
Bio: Hiu Yau has been a home chef and occasional caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau

Duration : 0:1:0

Technorati Tags: bbq, beer, chicken, class, Cooking, food, make, recipes, seasonings, spices

Duration : 0:5:40

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