We’ve tried many bourbon chicken recipes, but none are anything like how I like it. Honestly, i love Golden Corral’s bourbon chicken. And, while they display a recipe on the wall as decoration, it is incomplete. What I really want to know is how to get the texture right. Maybe it is simply a bit dried out under the heat lamp, or is that how it should be prepared? Ours is too “wet” in the sauce that just doesn’t have the same taste, anyhow. Thus, my recipe must not even be close to being right, I wager. Has anyone succeeded with making bourbon chicken tasty, golden brown, and a bit on the dry side? I am not sure how else to describe the way I like it…
I usually try TopSecretRecipes.com when I’m looking for a clone of a restaurant’s recipe, but he doesn’t seem to have this one.
There is a copycat recipe at: Golden Corral Bourbon Street Chicken Copycat , and she references adapting the recipe she saw on the wall.
Sorry, never made it, hope someone else who has can tell you how authentic her dish is.
bump
It occurs to me that I’ve never had bourbon chicken outside of a mall food court, free sample setting and not for many years, at that.