What is Bourbon Chicken?

What is Bourbon Chicken?

Bourbon chicken has been called a ‘hybrid’ of Cajun and Asian cuisines. Facts surrounding the dish’s origin are a little shaky, but the most common creation story is that the dish was first made at a Chinese restaurant located on Bourbon Street in New Orleans. Bourbon is not a common ingredient in traditional Chinese cooking, which is why this rumor holds some merit.

So, the dish was named not only for the key ingredient but also for the street it was supposedly born on.

Even though it’s not a truly authentic Chinese dish, Bourbon chicken has evolved into a popular takeout dish and even a favorite mall food court item, similar to sesame or orange chicken. Unlike most preparations that serve the chicken in bite-sized pieces, our recipe keeps the chicken breasts whole and marinates them overnight.

How to Make Bourbon Chicken

This easy meal has few ingredients and even fewer steps, and it all comes together in your 9×13-inch baking dish. All you have to do is create a marinade for the chicken, let it soak for at least eight hours, then cook it off in the same baking dish for a little over an hour.

Recipe creator Lucy Loo advises, “If you double the recipe, make sure the chicken is still in a single layer.”

If you don’t have Bourbon, regular whiskey will work just fine. Apple juice can be used as a substitution for liquor as well, but it will alter the flavor significantly.

To dress up the dish, we’d recommend garnishing with sesame seeds or topping with some chopped green onions for a pop of color and freshness. Some reviewers have added fresh peppers, onions, and broccoli to the mix to round out the meal. Additionally, you can spice up the feast with hot sauce or red pepper flakes, but no modifications are necessary.

Reviewer Carol shares, “I followed the recipe as written with the exception of bone-in chicken breasts. I received rave reviews from my dinner guests and had no leftovers. I served the remaining bourbon marinade to drizzle over the chicken breasts and mashed potatoes.”