The recipe for restaurant-style Chinese bourbon chicken is relatively simple, one that can be made in less than 30 minutes by preparing the sauce and coating then cooking the chicken. The recipe calls for boneless chicken breasts, bourbon, corn starch, garlic powder, cayenne pepper, jalapeno pepper jelly, light soy sauce, vegetable oil and salt. It is best served atop white rice. Having everything handy to make this recipe, such as a bowl, whisk and skillet, will allow the cooking process to go smoothly.
Prepare the chicken
Using 2 lbs. of boneless skinless chicken breasts, cut them into two-inch pieces and set aside.
Coat the chicken pieces
In a large bowl, add 2 tablespoons of cornstarch, 1 teaspoon of garlic powder, 1/4 teaspoon cayenne pepper and 1/2 teaspoon salt, and mix well using a whisk. Add the chicken and toss the pieces well to coat them with the seasonings.
Cook the chicken
Heat a large skillet on high heat with 1/4 cup of vegetable oil. Add the chicken to the skillet and cook for up to 8 minutes, turning the pieces often. Cook the chicken in batches so as to not overload the skillet. Cook the chicken until no pink remains. Set aside, and cook the remaining chicken.
Make the sauce
Add 1 cup of jalapeno pepper jelly, 2 tablespoons of bourbon and 1 tablespoon of light soy sauce to a large saucepan on medium heat. Mix well and bring to a boil. Cook for about 3 minutes until smooth. Add the chicken chunks to the saucepan and coat them well.