Bourbon chicken is a popular Chinese-American dish that can be found on many Chinese restaurant menus across the United States. It consists of chunks of boneless chicken that are fried and then coated in a sweet and savory sauce featuring bourbon whiskey as a key ingredient.
The dish likely originated in the 1970s as Chinese restaurants began catering more to American tastes and incorporating elements of Western cuisine. While bourbon chicken is not an authentic Chinese recipe, it has become a staple offering at Chinese-American restaurants alongside other popular Americanized dishes like General Tso’s chicken, sesame chicken, and orange chicken.
Keep reading to learn more about the ingredients, flavors, preparation, and history of bourbon chicken and why it has become such a beloved menu item over the years.
What are the key ingredients in bourbon chicken?
The main ingredients that go into making bourbon chicken are:
– Boneless, skinless chicken breasts, thighs, or tenderloins cut into bite-sized chunks
– Cornstarch and flour for dredging/frying the chicken
– Oil for deep-frying (often canola or vegetable oil)
– Soy sauce
– Bourbon whiskey
– Brown sugar or honey
– Garlic
– Ginger
– Green onions
– Chicken broth or stock
– Vinegar (rice wine, white distilled, or cider vinegar)
– Spices like five-spice powder, sesame oil, red pepper flakes
The chicken is marinated briefly then dredged in a cornstarch and flour mixture before being deep-fried to create a crispy, golden exterior. The bourbon sauce ingredients are combined and simmered until thickened and then poured over the fried chicken right before serving.
What makes the flavor profile unique?
It’s the bourbon-infused sauce that really makes this dish stand out and gives it a uniqueness not found in other Chinese-American chicken dishes. Here are some of the key flavor elements in bourbon chicken:
– Sweetness – The sugar or honey balances and caramelizes the sauce, while the bourbon adds vanilla, caramel, and oak flavors.
– Savoriness – Soy sauce provides saltiness while the garlic, ginger, and green onions add aromatic undertones. The umami is amplified by the bourbon and chicken stock.
– Warmth – Red pepper flakes and black pepper bring a subtle heat.
– Tartness – Rice wine vinegar brightens up the sauce.
– Booziness – The bourbon adds a subtle alcoholic kick. Too much can overpower the other flavors.
– Crispy texture – The flaky, crunchy fried exterior provides great textural contrast with the sticky sauce coating.
When these sweet, savory, spicy, tart, and alcoholic flavors combine in the rich sauce clinging to the crispy fried chicken, it creates a dish that is uniquely recognizable as bourbon chicken. The blend of Chinese and American influences come through in an addictive way.
How is bourbon chicken prepared in a Chinese restaurant kitchen?
Making bourbon chicken is a multi-step cooking process:
Marinating the Chicken
– The chicken is cut into 1-2 inch chunks and placed into a large mixing bowl.
– Soy sauce, oil, cornstarch, vinegar, garlic, ginger and spices are added and the chicken is tossed to evenly coat.
– It marinates for 15-30 minutes to soak up the flavors.
Breading the Chicken
– The marinated chicken is drained then dredged in a flour and cornstarch batter.
– It is shaken in a sieve or colander to remove any excess coating.
Deep Frying the Chicken
– The breaded chicken pieces are lowered gently into the hot oil (350°F) and fried for 2-3 minutes until golden brown and crisp.
– The chicken is drained on a wire rack or paper towels.
Making the Bourbon Sauce
– Whiskey, soy sauce, vinegar, brown sugar, and chicken stock are combined in a saucepan.
– It simmers for 3-5 minutes and cornstarch is added to thicken.
– Green onions and sesame oil are stirred in right before serving.
Tossing and Plating
– The fried chicken chunks are added back to the saucepan and gently tossed to coat in the sauce.
– It is plated with steamed rice and garnished with green onions and sesame seeds.
The key is properly preparing the chicken so it stays juicy and tender inside with a crispy coating. Simmering the sauce brings out the flavors and thickens it so it nicely clings to the chicken.
What is the history of how bourbon chicken became popular?
The origins of bourbon chicken can be traced back to New York City in the early 1970s. America was developing a growing appreciation for Chinese cuisine, and many Chinese restaurants were tweaking their menus to create dishes that catered more towards Western tastes.
In mid-1970s New York, a restaurant called Sun Luck Garden in Manhattan is said to have been one of the first to put bourbon chicken on their menu. The sweet and savory sauce made with bourbon whiskey was an instant hit.
Its popularity then quickly spread to other major cities like Los Angeles, Chicago, and San Francisco throughout the 1970s and 80s. Chinese restaurants everywhere started picking up on the recipe. Bourbon chicken allowed them to showcase the brown liquor and appeal to local American tastes.
By the 1990s, bourbon chicken had become a staple menu item at Chinese restaurants across America. Its sticky, addictive sauce coating crispy fried chicken proved to be a winning formula. Diners loved the blend of Chinese cooking techniques with an American whiskey ingredient.
Today, bourbon chicken remains a go-to household favorite, right alongside other popular Chinese-American dishes like orange chicken and honey walnut shrimp. While not authentic Chinese fare, it has carved out a niche as a unique fusion dish embraced by Chinese restaurants and patrons alike.
Why do customers love ordering it?
There are several reasons why bourbon chicken continues to be such a favorite menu choice at Chinese restaurants:
– Unique and appealing flavor – The bourbon-laced sauce provides a taste profile you won’t find with other Chinese menu options. Diners love the sweet taste complemented by the savory umami notes.
– Crispy and tender texture – The contrast of the crunchy, flaky fried coating with the moist and tender chicken underneath is irresistible.
– Familiar yet exotic – Bourbon chicken has a familiar flavor with the fusion twist of bourbon and Chinese seasonings that make it exotic. It’s adventurous without being too unfamiliar.
– Balance of flavors – The sauce masterfully balances sweet, salty, tart, savory, aromatic, and warm spicy flavors for an addictive combination.
– Hard to recreate at home – The flavor and technique of frying then saucing the chicken is hard to perfectly duplicate at home for most amateur cooks.
– Pairs great with rice or noodles – Bourbon chicken complements rice or lo mein noodles, making it a satisfying meal combo.
It’s a chicken dish that both Chinese food novices and aficionados love. While it doesn’t resemble true Chinese cuisine, bourbon chicken has become a mainstay on menus for good reason.
What are some common variations?
While the classic recipe remains popular, some Chinese restaurants have put their own spin on bourbon chicken over the years by making the following variations:
– Other alcohols – Some versions swap bourbon for rum, whiskey, brandy or sherry for a slightly different flavor profile.
– Spicier sauce – Additional red pepper flakes, Sichuan peppercorns or chili paste can give it more heat.
– Thicker sauce – Cornstarch, potato starch or roux are used to thicken it into more of a glaze consistency.
– Vegetables – Onions, carrots, bell peppers or broccoli are sometimes added to the sauce or chicken.
– Serving styles – It can be served with or without the sauce, over fried rice or noodles instead of plain steamed rice.
– Half & half – Some restaurants give the option of bourbon sauce on one side and a plain garlic sauce on the other.
– Tofu – For a vegetarian or vegan option, tofu cubes are fried and substituted for the chicken.
So while bourbon is almost always the key seasoning, chefs have customized the balance of flavors and textures in different ways to put their own stamp on the popular dish.
Is there a similar substitute at non-Chinese restaurants?
Since bourbon chicken is a Chinese-American creation, it’s not likely to be found verbatim on menus outside of Chinese restaurants. However, other American cuisine restaurants have similar dishes like:
– Whiskey chicken – Chicken breast cooked in a whiskey barbecue sauce is a close non-Chinese substitute.
– Bourbon salmon – Grilled or pan-seared salmon filets with bourbon glaze.
– Bourbon meatballs – Meatballs in bourbon barbecue sauce could satisfy a similar craving.
– Bourbon burger – A bourbon infused burger sauce has similarities to bourbon chicken sauce.
– Bourbon wings – Chicken wings cooked in a sweet bourbon glaze.
So while the crispy deep-fried chicken in that signature Chinese bourbon sauce might be hard to replicate, diners can find some comparable flavors in barbecue chicken, grilled salmon or meat entrees prepared with a bourbon-laced sauce.
Conclusion
Bourbon chicken has become a staple on Chinese restaurant menus, thanks to its unique blend of flavors and techniques that create a dish unlike anything else. Diners will keep coming back for that irresistible combo of crispy fried chicken coated in warm, bourbon-infused brown sauce.
While not authentic Chinese fare, it has proven to be a winning Chinese-American creation. Bourbon chicken has earned an enduring popularity over the decades by creatively fusing Eastern and Western influences into a new favorite.