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This amazing chicken is fun, easy and delicious! Here is the link to the written instructions for this recipe: www.bellaonline.com
Chinese Bourbon Chicken Recipe
June 10th, 2011 
admin 
June 10th, 2011 admin
This amazing chicken is fun, easy and delicious! Here is the link to the written instructions for this recipe: www.bellaonline.com
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@koko9544 lol yeah.its pretty common and delicious.
whisky with chiken?
@migdaliaaccius It may be due to the longer marinade time; but also I’ve had other’s who did not bring the marinade to a full boil. This will also cause it to be strong in flavor as well
I tried this recipe and was really looking forward to it, but was very disappointed. The I measured everything per the printout on the website. The bourbon had an overpowering flavor. I’m thinking it’s because I left it marinating for 2 days (I was busy). Could this be the reason it was so strong?
@fathermerrindude Oh I”m sorry – This has been up for a long time and no one has ever noticed this – it is 2 tsp – thank you so much for pointing this out
the video says 2 tsp. of cornstarch but the recipe on bellaonline says 1 tsp. which is it? would like to know since I just ordered the thick soy sauce.
Looks so simple and delicious. Love it! I’m deffinately starting tonight.
wow Lela, I want to marry You! You reveal ALL the best asian recipes. So easy and they taste awesome. Plus your presentation skills are simple. Thanks soooo much.
@mathieuliem I know, I know….I’ve actually fixed my repetitiveness in my newer vids
and.. and.. and..
Hot n cooks two thumbs up I’m trying this recipe tonight
@denishafo This is SAFE because you boil after adding it, thus removing all the bacteria
I thought it was UNSAFE to add uncooked juices to COOKED meat, am I wrong?
@TheAdorableChef Thank you for watching
~I love this!! thank you for this video
Local naughty women online benaughtyman.info
@JonasBrothers9045 the alcohol boils out when you cook it, leaving behind just the flavor
@pandmonium2k7 using a wisk helps to dissolve sugar better than just stirring, no need to heat the marinate because its going to be heated later so anything that didnt combine before would definitely combine then
just subbed
@AsianCookingmadeEasy thank u very much
@AsianCookingmadeEasy thank you very much
@goflorida6 It will still be good with out the ginger
Im alergic to ginger so do you HAVE to use ginger? Or will it just not taste right?
@Mrmja sometimes the thick soy sauce is called soy sauce marinade
this is the chicken that they put on toothpicks and try and force feed to you at the mall food courts,lol