This Bourbon Chicken recipe is a tasty way to spice up your Chinese home cooking. It’s an old recipe from the Godfathers of the South, downtown New Orleans, in the French Quarter, right on Bourbon Street. Some say that’s where this recipe get’s it’s name and others think there’s actually Bourbon in the recipe. Either way, it’s a fun recipe and it will definitely impress your audience, it’s that good!
2 Chicken Breasts or 6 Boneless Chicken Thighs
1 Garlic Clove, chopped
1/4 tsp Fresh Ginger, chopped
3/4 tsp crushed red pepper flakes
1/4 cup Apple juice
1/3 cup Brown sugar
2 tbs Ketchup
1 tbs Apple Cider vinegar
1/2 cup Chicken Broth
1/3 cup Soy Sauce
1 tsp Corn Starch
1/4 cup Bourbon or Southern Comfort
Canola Oil for frying
1 tbsp Canola Oil
1 pinch of Salt and Pepper
1/4 cup Corn Starch
Be sure to watch the short video tutorial and I’ll show you exactly how to make this Bourbon Chicken recipe.
There are several different ways to prepare Mongolian Beef Ribs. I decided to go with the Asian Style Flanked Rib because I often see them at Chinese Buffets. I also use the slow and low method to ensure I get some tender meat. The sauce I use as a marinade but I don’t separate it from the ribs when I bake them. I cook the ribs right in it. Then afterwards I add the sauce back into a pan to reduce and thicken further by adding corn starch. Once it caramelizes, I drizzle the glaze over the top of the rib meat and sprinkle freshly chopped scallions.
Flanked Mongolian Beef Ribs Ingredients:
2 lbs Flanked Beef Ribs
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1/2 tsp Chili Flakes (optional)
1 tsp Corn Starch deluded in 1 tbsp of Water
2 Green Onions, Chopped into Scallions
Bake 300° Fahrenheit for 2 hours. Be sure to watch the short video tutorial and I’ll show you how to make these amazing Mongolian Beef Ribs.
This is a real simple tutorial to teach you two different ways of cooking your Rice Noodle. Of course the only two options I know of are soft or crispy. So we’re talking about cooking these perfectly with out either a) burning the noodles when frying (which is very easy to do), and/or b) Not over or under cooking them when you’re making soft noodles. Without further explanation, let’s just jump right in and watch the 2 1/2 minute video to bring you up to speed.