so, there are pretty much 2 popular versions of bourbon chicken.  one is a southern-style version that uses real bourbon, and involves that fancy flaming stovetop shit.  the other version is distinctly asian in it’s flavor profile.  my recipe is the asian-inspired one; i use mirin and molasses for that dark, rich, bourbonesque flavor.  thus, it doesn’t contain actual bourbon.  which is marvelous, because the last thing my pregnant ass needs to be doing is buying bourbon.  i get enough dirty looks when i pick up beer for filepe.  Continue reading →