Let me add this to my own posting:

Whenever I have seen this popular dish prepared in shopping mall
food courts, I noticed that the cook takes out a pre-packaged
portion of marinated chicken bits, marinade, etc., in a single
zip-lock type baggie. She or he then empty the serving into a
very hot wok or griddle and proceeds to stir-fry the living Christ
out of it, browning it and allowing it just enough time to sizzle
the juices down to a thick glop and cooking the chicken bits
completely through (I hope!) So, I'd say dice the chicken into
bits that are small enough to cook thoroughly in a few minutes
in a stir-fry environment.

The recipe I found and posted calls for the mixture to be
baked, but I'd be more inclined to use it as a jumping-off
spot and chuck it into a hot wok.

Hey, it's a start!

Paul (still frozen) in Massachusetts


"Paul O'Neill" > wrote in message
...
> Okay, I took the Google suggestion one step further, and added '+ Shopping
> Mall' to the search string. The following recipe, untried by me, popped
up.
> I hope this helps. I'm certainly going to try it!
>
> Paul in Massachusetts
>
> * * * * *
>
> Cook's Corner, from The Miami Herald (Posted on Thu, Jan. 01, 2004)
>
> Q: I would like to have a recipe for bourbon chicken like you get at the
> mall, preferably in time for a Mardi Gras party.
>
> from Lucy, via e-mail
>
> A: We get requests for a copy-cat bourbon chicken recipe all the time.
I've
> tried a few of the many versions on the Internet, but have found the
bourbon
> taste too pronounced.
>
> Some recipes say bourbon doesn't even belong in the recipe and that the
> title refers to Bourbon Street in New Orleans. I'm partial to that theory
> since I can't imagine fast-food restaurants using an expensive ingredient
> like bourbon.
>
> At any rate, after much experimentation, I've come up with a recipe that
> pleases my bourbon-chicken loving son. You can easily multiply the recipe
to
> serve a crowd.
>
> Recipe follows, below.
>
> * * * * *
>
> Bourbon Chicken
>
> 4 skinless, boneless chicken breast halves, or 8 skinless, boneless
chicken
> thighs (1 to 1 ¼ pounds total)
> 1/3 cup soy sauce
> ½ medium onion, chopped very fine
> ½ cup packed brown sugar
> ¼ cup bourbon or to taste
> 1 clove garlic, minced fine
> 1 teaspoon ground ginger
>
> Dice chicken into bite-size pieces and place in a single layer in a glass
> baking dish. In a small bowl, combine the soy sauce, onion, brown sugar,
> bourbon, garlic and ginger. Pour over chicken. Cover and refrigerate at
> least 6 hours and preferably overnight, turning chicken several times.
>
> Heat oven to 325 degrees. Uncover pan and bake chicken, basting with pan
> juices several times, for 1 hour, until meat is cooked through and nicely
> browned. Serve with rice. Makes 4 servings.
>
> Per serving: 291 calories (5 percent from fat), 1.5 g fat (0.4 g
saturated,
> 0.4 g monounsaturated), 68.4 mg cholesterol, 29.7 g protein, 30.3 g
> carbohydrates, 0.5 g fiber, 1,276 mg sodium.
>
>
> "Thalocean2" > wrote in message
> ...
> > > You might want to try a standard recipe and then,
> > >if you think it needs goosing up, experiment with adding brown sugar
or
> even
> > >that bottled jack daniels barbecue sauce.
> > >Naomi D.
> >
> > Have you ever really tasted that bottled JD sauce? Yuck.
> >
> > I too would like a GOOD and TRIED by a human being with a sense of taste
> > Bourbon Chicken recipe. Maybe a knock off of Golden Coral?
> >
> > Laura B.
>
>