Bourbon Chicken

Hey Sissy, here is a special post just for you.
Dontcha feel special?

This is the bourbon chicken recipe I use; I've used it for years and it really is awesome. There isn't even any bourbon in it, which is nice because bourbon smells nastay and I would hate to have to buy a bottle just for one recipe. This meal tastes and smells like the Chinese food at the mall food court. Seriously, people might think that you moonlight at the Panda Express.

Because I can't leave anything alone, I'll share with you how I have tweaked the recipe along the way.

First, I use boneless skinless chicken thighs because they don't dry out. If you feel compelled to follow the recipe as shown or have an aversion to dark meat, I suggest that you remove the chicken from the skillet while the sauce reduces or you'll end up with some dry bourbon chicken.
Second, I coat the chicken in seasoned flour before browning, which eventually helps thicken the sauce.
Third, I swap the amounts for apple juice and water.
Fourth, I double the sauce because it is really tasty poured over rice or noodles. Craig prefers noodles so that's what I usually make, but sometimes I force him to eat rice. Not really.
Fifth, hmmm, don't think there is a fifth thing. No, I thought of one: I use a little less of the red pepper flakes than called for. We like spicy food, but I think 3/4 tsp is a *little* too much. I probably use 1/2 tsp.

Like I said, I've been making this recipe forever. A few weeks ago I quadrupled the recipe for Craig and his work peeps. They had an "Asian" potluck night at work. My biggest skillet was working over time, and I still have a little bit of sauce on my car upholstery, but they sure did enjoy it.

Oh and if you're fond of onions, which I think you are, but Craig is NOT, some sliced scallions would be nice on top. Sometimes I also add some thinly sliced carrots.

In conclusion, you should make this. You won't be sorry, I promise.