1981 Reviews of Bourbon Chicken

From: craftykeya

On Jan 16, 2003

Loved this recipe. Used orange juice instead of apple juice, balsamic instead of cider vinegar, and it still turned out great. Thank you.

From: Bergy

On Mar 29, 2003

Excellent recipe. I must confess when it was first published I enquired if the burbon had been left out of the recipe (I had never heard of Burbon Chicken) but can assure you that no burbon is needed. I served it over rice as suggested with oven baked asparagus and a carrot salad - fabulous meal. I used hot pepper flakes and fresh garlic (3/4 tsp) Nice heat great recipe thatnks LinMarie

From: Treenickel

On May 26, 2006

I wish I could give this more than 5 stars. My new favorite recipe. If you're serving this to children you might want to cut back on the red pepper. The first time I made it the kids thought it was a little to spicy. I make the sauce in triple batches and divide it into freezer bags and freeze. When I'm in a hurry I pop one out and let it thaw in the saucepan as I'm heating it. When it's thawed I add my chicken and finish as the recipe says. I do add a little cornstarch when it's done to make the sauce stick to the chicken and rice a little better.

From: Big K

On Nov 10, 2004

Great recipe. I made a few subsitutions. I used boneless, skinless chicken thighs, 1/4 c. applesauce instead of the apple juice, and reduced water to 1/4 c. The sauce mixture turned into a glaze texture that was just great over the rice, not too thin. DH said it was good. Will be a keeper in my recipe file box. Thanks, LinMarie!!

From: Dynomitekid

On Jun 2, 2004

Well folk.... I haven’t' yet even tried this recipe BUT.... after reading the complaints and the good comments.... Might I suggest if u REALLY want mall/restaurant quality YOU MUST USE THIGH MEAT! Boneless skinless cut into pieces or left whole. The fat content in the meat will keep it most and add flavor

From: cakebaker61

On Jan 20, 2003

We really enjoyed this recipe. We changed a few things to suit our taste, such as using less sugar (only 1/4 cup) and thickening with cornstarch (1T with 1T water) at the end. Bottom line is that this recipe is a winner....thanks!

From: Terrilynn

On Jan 12, 2004

The great aroma of this dish filled the house forcing everyone to the kitchen to see what was cooking. My daughters favorite dish when we go for Chinese but she was very doubtful that I could make restaurant quality Bourbon Chicken. Her Grandmother who eats no Chinese food at all kept saying "boy that smells good". I had made her plain baked chicken for dinner. Before I knew what happened it was gone. I did manage a small portion over rice for myself. They both had two helpings each and the plain baked chicken went un-eaten. They have raved about it all evening. I did leave out the vinegar and thickened the sauce with a little corn starch but that was the only adjustments. The entire family gives you 5 stars and a standing ovation for this great recipe.

From: ErikaNY

On Jul 13, 2005

OMGosh! This was SO so so good. I had never had bourbon chicken before so I wasn't quite sure what it was going to taste like - based on the ingredients and reviews, I decided I would make it. I made it this evening for hubby and myself - we devoured it! I did double the sauce - we typically prefer more sauce so we can use the extra all over our rice and veggies (I stir fried fresh green beans with this dish). The only thing I changed was the amount was vinegar, I didn't double it... I left as is. And I did decide, at the end, that it was too thin for my tastes so I used a cornstarch slurry to make it thicker - it made a delicious thick glaze.. MMmmm. It tasted just like local Chinese food, it was absolutely delicious. The chicken was so tender! Will most definitely keep on the menu for the future, again and again. Thanks!

From: ~Leslie~

On Jul 26, 2005

This was just awesome. I used Pineapple juice, as that was the only kind of juice I had on hand and it turned out fantastic! I did have to add a little cornstarch to thicken though. I also used the prepared chicken to top a Caesar Salad instead of rice for a change.....yummy! Thanks for a keeper!

From: Suey Tee

On Dec 2, 2002

A good recipe! A tad on the hot side, next time I am going to cut the red pepper down to a 1/4 tsp and add some veggies. This will be added to my rotation. Thanks LinMarie SueyTee