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Bourbon St. Grill - Anyone know the recipe for the bourbon or spicy chicken?

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  • Feb 15th, 2007 1:28 pm
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Jun 9, 2005
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Bourbon St. Grill - Anyone know the recipe for the bourbon or spicy chicken?

I absolutely love thsi place.. ive tried a few diff methods to remake what they have there, but ive only come close a few times.. never the exact taste I love.

Does anyone know how they make the bourbon or spicy chicken they have there?
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Mar 7, 2005
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Brampton
Every time I go here the meat is always some nasty dark fatty meat with some gristle parts in it.. I wish you could pay more for WHITE meat :(
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duckdown wrote:
Feb 14th, 2007 10:23 am
Every time I go here the meat is always some nasty dark fatty meat with some gristle parts in it.. I wish you could pay more for WHITE meat :(
Yep. they only use legs and thighs ie dark meat and are already making huge profits on it so I may not be willing to pay for white meat at the price they might sell it at.

Food is simple and the chicken tastes good though. Not surprised that it's an Asian guy who developed the franchise as they are great cooks.

Sorry to original poster. Not sure about recipes. Maybe google search for louiisiana style recipes.
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i work @ mall w/ a b.st.grill... so i eat it often. im kinda sick of it by now...
to me its just chinese take out with a canjun kick. Their meat is spiced differently and they have sides like mashed potatoes & home fries.
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Found this a while ago, haven't tried it yet, never got the time. Saved the file, here's what it says:



I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is soooo gooood that my sons gobbles it up leaving me just a spoonful. Their excuse was they thought I had eaten.
by LinMarie
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time to make 35 min 15 min prep
Change to: servings US Metric
2 lbs boneless chicken breasts, cut into bite size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove Chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.
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Jan 18, 2007
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lol I'm an idiot, it pays to read the entire thread doesn't it.
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V A N Q U I S H wrote:
Feb 14th, 2007 2:58 pm
lol I'm an idiot, it pays to read the entire thread doesn't it.
lol

reposting in the same page. thats the first :lol:

hey after all you are just trying to help so its cool
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Apr 13, 2005
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Kitchener
i'm still convinced that bourbon st chicken is chicken-flavoured pork... there's no way chicken can have that kind of texture and fat, no matter how low-grade the cuts are.

Later :D
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baggio4eva wrote:
Feb 15th, 2007 12:51 am
i'm still convinced that bourbon st chicken is chicken-flavoured pork... there's no way chicken can have that kind of texture and fat, no matter how low-grade the cuts are.

Later :D
you're right, thats some seriously mysterious meat.. i always am biting into rubbery nasty fatty stuff on that chicken, thats why i stopped eating there.. it's like chicken neck's
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I love the meats at Bourbon St. Grill but at the Yorkdale location don't get their fried rice or spaghetti - both are always overcooked and have that burnt taste and hard texture.

By the way, does anyone know if they have a 1 item plate? Because 2 sides is too much for me.
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Mulder and Scully wrote:
Feb 15th, 2007 1:26 pm
I love the meats at Bourbon St. Grill but at the Yorkdale location don't get their fried rice or spaghetti - both are always overcooked and have that burnt taste and hard texture.

By the way, does anyone know if they have a 1 item plate? Because 2 sides is too much for me.
yeh... they have the option of a "small" 4.99 and its just 1 choice + 1 meat...
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