Panko Bourbon Chicken

Here is a delightful Sweet n Spicy Oriental dish in a rich sauce that can be served along with white or brown.  This is an recipe that is similar to Bourbon Chicken or Orange Chicken that is lightly breaded with a rich thick sauce.

1 large boneless chicken breasts; cut into bite size pieces
1/2  cup Unbleached flour
1/4 cup Bread crumbs; Panko Japanese Style
2 tablespoons Vegetable oil


1/2 cup water
1 clove Fresh garlic, peeled and minced
1/2 teaspoon Red pepper flakes; or more to taste
1/4 teaspoon Ginger; ground
1/4 cup Brown sugar
2 tablespoons Ketchup
1 tablespoon White wine vinegar
1/3 cup Dark soy sauce
2 tablespoons Corn starch; or more for desired thickness

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Cut large chicken breast into 1/2 as though  were going to butterfly.  Especially if they are thick in size.  If not you will not need to cut in half.  Then cut into bite size pieces.

Place flour and Panko in medium size bowl large enough to hold chicken, Panko and flour.  Add pieces of chicken and using two forks flip slowly until all pieces are dredged in a light coating of flour and Panko Bread Crumbs.  Let rest while you prepare the skillet and heat the oil to a hot temperature.


In a large non-stick skillet, add vegetable oil.  Allow oil to come to a medium high temperature that is hot enough for a drop of water to sizzle the oil.  Using kitchen tongs, add the chicken bits one piece at a time allowing room to turn the chicken.

Meanwhile, heat oven to 300 degrees so that you can place the chicken in the oven to continue cooking while you later prepare the sauce.

Let the chicken pieces cook 3-5 minutes per side or until the first side is lightly browned.  Turn over and brown second side another 3-5 minutes.  As pieces brown, remove from oil and place in 12x8x2 (or larger) clay or non-stick baking dish.  Add additional pieces to the skillet as room allows and continue to brown as before.  After the last chicken is browned, remove from skillet and place remaining pieces one layer deep in the baking dish.  Place baking dish in oven while sauce is prepared and until it has simmered at least 10 minutes.


Using a paper towel, remove excess oil from the skillet.  Mix together all sauce ingredients except corn starch in the skillet and bring to a boil.  Turn down and simmer for 10 minutes stirring occasionally.  Add corn starch a little at a time until the sauce begins to thicken.


Make sure sauce has thickened before adding the first chicken.  Add chicken pieces to sauce and stir gently to coat.  Continue cooking for an additional 10 minutes at a slow simmer.  Add more corn starch if necessary to ensure sauce coats chicken and is of a gravy like nature.

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May 2013: More delicate version that I preferred.
October 2013: Had more soy sauce or brown sugar. Too robust for oriental fried rice.


Serve along side or over white rice or brown rice.


  1. Reblogged this on KC in AZ and commented:

    Made this again last night and it wasn’t as good as the first time. Sometimes a dish doesn’t turn out the same the second time around and I always wonder why? Thinking what was different? I didn’t use a measure spoon and just guessed. Won’t do that again! The dish may have had too much brown sugar or too much soy the second time. Again, because I was playing super chef instead of following the recipe. It you desire a more rich sauce and if that is what you’re wanting to achieve then go ahead and go with 1/3 cup of brown sugar and a little more soy. The chicken and sauce was still good, but competed in flavor with the oriental rice. Next time I would measure.. measure away and oh, also go with white or brown rice to not lose the flavor of the sauce against the rice.

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