orange & bourbon chicken




Prep Time


Cook Time

Tasty, sticky scrumptiousness. Leave out the bourbon if you wish. Serve with Seasoned White Rice (see recipe page 56).



For the orange & bourbon chicken

  • 6–8 skinless, boneless chicken thighs
  • 3 eggs
  • 1⁄3 cup flour
  • 1⁄3 cup cornflour
  • Cooking oil, for deep-frying


  • Zest of 1 orange — finely grated
  • 1 cup orange juice
  • 1⁄2 cup sugar
  • 1⁄3 cup bourbon
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon red chilli flakes
  • 2 tablespoons cornflour
  • 2 tablespoons water


For the orange & bourbon chicken

  • Cut the chicken into bite-size pieces.
  • Whisk the eggs in a large bowl. Stir in the flour and cornflour. Add the chicken and turn to coat.
  • Heat the oil in a saucepan.
  • When the oil is very hot, deep-fry the chicken in batches until golden and almost cooked through. Drain on paper towels.
  • To make the Orange & Bourbon Sauce, combine all the ingredients except the cornflour and water in a large pan or wok and simmer for 3 minutes.
  • Mix the cornflour and water to make a slurry. Stir into the sauce and continue to simmer for 5 minutes until it starts to thicken.
  • Add the chicken and stir until the chicken is coated with the sauce and cooked through.