Now I have never come across Bourbon Chicken in any restaurant here in Malaysia so I am under the assumption that this is a Western/Asian fusion dish. Still, it looked mighty interesting and after reading up on countless different take on this dish, I came up with my version below. The sauce ingredients is a mere slight tweak from a recipe I found online and trust me, it's heavenly! Hope you'll enjoy it!
Bourbon Chicken (2-3pax)
2 skinless, boneless chicken breasts; cut into bite size
1 red & 1 yellow bell pepper; cut/slice to your liking
2 cloves garlic; crushed
1 inch ginger; sliced
Green onions; for garnish
1/2 cup all purpose flour
1/3 cup water
2 tbs cornflour
3/4 tsp sea salt
1/4 tsp soda bicarbonate
1/2 tsp chili flakes; more if you like it spicy
1/2 cup apple juice
1/3 cup low sodium soy sauce
1/3 cup brown sugar
1/4 cup water
2 tbs ketchup
1 tbs red wine vinegar
To thicken sauce:
1 tbs cornflour
1 1/2 tbs water
Sunflower oil for frying
1. Add batter ingredients together and stir until smooth.
2. Add chicken pieces into batter and let it sit while you prepare the rest of the ingredients.
3. Mix sauce ingredients together in a bowl and set aside.
4. Heat enough oil for frying in pan, roughly 1/2 inch deep.
5. Fry chicken pieces till batter is brown, crispy and chicken is cooked. Roughly 5-8 minutes depending the size of you cut the chicken pieces. Once cooked, set chicken aside.
6. Get rid of oil except 1 tbs. Fry garlic and ginger until fragrant.
7. Add bell peppers and stir fry for 30 seconds.
8. Pour sauce into pan and bring it to low boil. Add chicken into sauce and let it simmer for 3 minutes.
9. Mix cornflour with water and slowly stir in into sauce. Once sauce thickens, let it cook for another 30 seconds, turn off heat and garnish with green onions.
10. Enjoy it hot with rice!