bw77 wrote:Sorry, see this was already noted upthread.

But I should have ordered at least one of them!!

=R=

Indeed, especially since the pictures make those dishes look so appetizing.

There seems to be some disagreement about whether thigh or breast meat is used for this dish. I had always assumed that it was thigh, but it could be both. What is the consensus out there?

This has got to be one of the best threads EVER.

Cogito wrote:There seems to be some disagreement about whether thigh or breast meat is used for this dish. I had always assumed that it was thigh, but it could be both. What is the consensus out there?

Thigh, always thigh. That's how you get the gristly, burnt fatty ends that are essential for bourbon chicken. Plus thigh doesn't dry out from sitting in a steam table all day.

OP, where have you gone?

Wait, how do we know that Willy isn't actually the NAVMAN himself?

Willy and NavMan,

I was just reading the International Horseradish Festival thread and came across some intresting information. Please see below.

We are looking forward to tasting this delicious food in 2012:
- Deep fried horseradish pickles
- Philly Cheese Steak Sandwich with Horseradish
- Bourbon Chicken or Shrimp with Horseradish

While I can not vouch for this Horseradish version of the beloved Bourbon Chicken I figured the inclusion of a Bourbon Shrimp would make it worth the trip either way.

Regards,

Bourbon

International Horseradish Festival
- Always the first weekend in June -
May 31 - June 2, 2013
Woodland Park, Collinsville, Illinois

http://www.kingwokchicago.com/menu.htmlKing WOK- Number 62 on MENU

There's a new strip mall on Western Avenue @ Madison- anchored by
the wonderfully amazing Pete's Fresh Market sharing the space
with King Wok.


I'd never heard of Bourbon Chicken- in all my years of foodiness-
and after trying it-
I now know why - it's a rather sweetened, saucy,fried boneless chicken "dish"-
that,
for a long-time fan of Lao Sze Chuan- & Northern City's
leaves alot to be desired.

How is bourbon chicken different from teriyaki chicken? I'm not saying it's not; I'm genuinely curious as to how they differ. I was thinking of doing a chicken stir fry tonight with either a bourbon chicken sauce recipe or a bottle of Soy Vay Island Teriyaki sauce, and I was wondering if I shouldn't just combine the two. The ingredients look awfully similar.

Katie wrote:How is bourbon chicken different from teriyaki chicken? I'm not saying it's not; I'm genuinely curious as to how they differ. I was thinking of doing a chicken stir fry tonight with either a bourbon chicken sauce recipe or a bottle of Soy Vay Island Teriyaki sauce, and I was wondering if I shouldn't just combine the two. The ingredients look awfully similar.

Bourbon chicken is made by Chinese cooks working at the Cajun restaurant, while Teriyaki chicken is made by Mexican cooks working at the Japanese restaurant. Otherwise yeah they are the same.

Ha ha ha!

Good. As long as the sauce is thick and sweet and the chicken is savory and the white rice is cooked thoroughly it will go over here.

eating while walking wrote:Bourbon chicken is made by Chinese cooks working at the Cajun restaurant, while Teriyaki chicken is made by Mexican cooks working at the Japanese restaurant.

New banner quote.

so...this amazing thread is about eating out, but has anyone made bourbon chicken at home, preferably in a slow cooker? looking for recipes and grateful for guidance!

I haven't made any of these, but https://www.google.com/search?q=crockpo ... 8&oe=utf-8

I saw this and knew exactly where to post it!

https://www.avclub.com/how-to-make-orange-soda-chicken-a-la-the-mall-food-cou-1818558193