Are you ready to elevate your cooking game with a dash of liquor? Look no further! Drunken chicken recipes are all the rage, and for good reason. The addition of a flavorful spirit – whether it’s beer, wine, or whiskey – can add depth, complexity, and a hint of sophistication to even the most simple dishes.
In this article, we’ll explore 20 mouth-watering drunken chicken recipes that will transport your taste buds around the world. From classic Chinese-inspired dishes to spicy Korean-fusion flavors, there’s something for every palate. Whether you’re a seasoned chef or a kitchen newbie, these irresistible recipes are sure to become new favorites.
So grab a glass of your favorite wine (or beer), get ready to get cooking, and let the culinary journey begin!
Classic Chinese Drunken Chicken with Shaoxing Wine
Classic Chinese Drunken Chicken with Shaoxing Wine
This iconic dish is a staple of Sichuan cuisine, where chicken is marinated in a mixture of soy sauce, Shaoxing wine, and spices before being cooked to perfection. The result is a tender, flavorful bird that’s deeply infused with the rich aromas of China.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into bite-sized pieces
– 1/2 cup Shaoxing wine
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 tablespoon sugar
– 1 teaspoon white pepper
– 1/4 teaspoon red pepper flakes (optional)
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, whisk together Shaoxing wine, soy sauce, garlic, ginger, sugar, white pepper, and red pepper flakes (if using).
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oil in a wok or large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess liquid to drip off.
4. Cook the chicken until browned and cooked through, about 5-7 minutes.
5. Serve hot, garnished with scallions and sesame seeds if desired.
Cooking Time: 20-25 minutes
Spicy Drunken Chicken with Ginger and Scallions
This spicy and savory dish is a twist on traditional drunken chicken, featuring the bold flavors of ginger, scallions, and chili peppers. Perfect for a quick weeknight dinner or a flavorful meal to serve at a gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine (or dry sherry)
– 2 tbsp honey
– 2 tsp grated ginger
– 4-6 scallions, thinly sliced
– 1/4 cup chili flakes (or more to taste)
– 1/4 cup vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, Shaoxing wine, honey, grated ginger, and chili flakes.
3. Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 4 hours.
4. Remove the chicken from the marinade and cook in a hot skillet with oil until browned on both sides.
5. Transfer the chicken to a baking dish and bake for 15-20 minutes, or until cooked through.
6. Garnish with scallions before serving.
Cooking Time: 25-35 minutes
Honey-Soy Drunken Chicken Thighs
Elevate your dinner game with this sweet and savory take on chicken thighs. This easy recipe combines the flavors of honey, soy sauce, and sake to create a deliciously glazed dish that’s sure to please.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 1 tablespoon grated ginger
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, sake, brown sugar, ginger, and garlic powder.
3. Place the chicken thighs in a large zip-top bag or shallow dish. Pour the glaze over the chicken and massage to coat evenly.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the chicken is cooked through and caramelized.
Cooking Time: 25-30 minutes
Drunken Chicken with Chinese Herbs and Goji Berries
This recipe combines the savory flavors of chicken with the bold, fermented goodness of “drunken” sauce, all wrapped up with the sweet and tangy crunch of goji berries.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons soy sauce
– 2 tablespoons Chinese rice wine (or dry sherry)
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 2 inches ginger, peeled and sliced
– 1 tablespoon fermented bean paste (doubanjiang)
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 cup goji berries, rinsed and drained
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together soy sauce, rice wine, and vegetable oil.
2. Add garlic, ginger, fermented bean paste, and Sichuan peppercorns to the bowl; stir to combine.
3. Place chicken thighs in a large zip-top plastic bag or shallow dish. Pour marinade over chicken, turning to coat. Seal bag or cover dish with plastic wrap.
4. Refrigerate for at least 2 hours or overnight.
5. Preheat oven to 400°F (200°C). Remove chicken from marinade; place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until cooked through.
6. Toss goji berries with a pinch of salt and pepper. Serve chicken with goji berries and drizzle with remaining marinade sauce.
Cooking Time: 25-30 minutes
Crispy Drunken Chicken Wings with Garlic Sauce
Elevate your snack game with this mouth-watering recipe that combines the perfect balance of crispy, spicy, and savory flavors. Get ready to devour these addictive wings!
Ingredients:
– 2 pounds chicken wings
– 1/4 cup buttermilk
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Garlic Sauce (see below)
Garlic Sauce:
– 1 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/2 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oil in a deep fryer or a large skillet to 375°F (190°C).
2. In a large bowl, whisk together buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper.
3. Add chicken wings to the marinade and refrigerate for at least 2 hours or overnight.
4. Remove wings from the marinade and fry in batches until golden brown, about 5-7 minutes per batch.
5. Drain excess oil and toss with Garlic Sauce (see below).
6. Serve immediately and enjoy!
Cooking Time: Approximately 15-20 minutes to fry the chicken wings.
Slow-Cooked Drunken Chicken in Beer Broth
This hearty dish combines tender chicken with a rich, beer-infused broth, perfect for a cozy night in. With minimal effort required, you’ll be rewarded with a flavorful and satisfying meal.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1 onion, sliced
– 3 cloves of garlic, minced
– 1 cup beer (dark or light, whichever suits your taste)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat slow cooker to low.
2. In a bowl, whisk together beer, chicken broth, tomato paste, and thyme. Add sliced onion and minced garlic; stir to combine.
3. Place the chicken thighs in the slow cooker and pour the beer mixture over them.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Vietnamese Lemongrass Drunken Chicken Skewers
Experience the bold flavors of Vietnam with these aromatic chicken skewers, infused with the brightness of lemongrass and the warmth of chili flakes. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup fish sauce (nam pla)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 teaspoon chili flakes
– 1/4 cup freshly squeezed lime juice
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a blender or food processor, combine lemongrass, garlic, and ginger. Blend until smooth.
2. In a large bowl, whisk together fish sauce, soy sauce, brown sugar, chili flakes, and lime juice. Add the blended mixture and stir to combine.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Brush the chicken with the marinade, making sure they’re evenly coated.
5. Cook for 12-15 minutes on a preheated grill or in a skillet over medium-high heat.
6. Serve hot with your favorite sides, such as steamed rice and grilled vegetables.
Cooking Time: 12-15 minutes
Drunken Chicken Adobo with Coconut Milk
A twist on the classic Filipino dish, this recipe adds a creamy and rich touch with coconut milk, perfect for special occasions or a cozy night in. The bold flavors of soy sauce, vinegar, and chili peppers will leave you wanting more.
Ingredients:
– 1 lb boneless chicken thighs
– 1/4 cup soy sauce
– 2 tbsp vinegar (apple cider or cane sugar)
– 2 tbsp coconut milk
– 1 tsp garlic powder
– 1 tsp ground black pepper
– 1/4 tsp crushed chili peppers (optional)
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat 2 tbsp of oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, add the mixed vegetables and cook until tender, about 5-7 minutes.
4. In a separate bowl, whisk together soy sauce, vinegar, coconut milk, garlic powder, black pepper, and crushed chili peppers (if using).
5. Add the cooked chicken back into the skillet with the vegetables and pour in the sauce mixture.
6. Simmer for an additional 5-7 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes.
Sake-Infused Drunken Chicken with Mirin Glaze
Elevate your dinner game with this savory and sweet Asian-inspired dish, featuring sake-infused chicken glazed with a sticky mirin reduction.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup sake
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tsp grated ginger
– 1 tsp sesame oil
– 1/4 cup mirin
– 2 cloves garlic, minced
– Fresh scallions, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together sake, soy sauce, honey, brown sugar, rice vinegar, ginger, and sesame oil.
3. Add chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove chicken from marinade, letting excess liquid drip off.
5. In a small saucepan, combine mirin, garlic, and 1 tbsp water. Bring to a boil over medium heat and cook until reduced by half, stirring occasionally.
6. Brush chicken with mirin glaze during last 10 minutes of cooking.
7. Bake chicken for 25-30 minutes or until cooked through.
8. Garnish with chopped scallions, if desired.
Cooking Time: 25-30 minutes
Drunken Chicken Tacos with Mango Salsa
Elevate your taco game with this unique fusion of flavors! Succulent chicken breasts marinated in a mixture of tequila, lime juice, and spices, served with vibrant mango salsa and crispy tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup tequila
– 2 tbsp freshly squeezed lime juice
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 ripe mango, diced
– 1 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, queso fresco
Instructions:
1. In a large bowl, whisk together tequila, lime juice, cumin, smoked paprika, salt, and pepper.
2. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Cook chicken until cooked through, about 5-7 minutes per side.
4. Meanwhile, mix mango, red onion, jalapeño, and garlic in a bowl.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with grilled chicken, mango salsa, and desired toppings.
Cooking Time: 15-20 minutes
Bourbon-Glazed Drunken Chicken Drumsticks
Bourbon-Glazed Drunken Chicken Drumsticks Recipe
Take your chicken game to the next level with these sweet and sticky bourbon-glazed drumsticks that are sure to impress. Perfect for a quick dinner or as an appetizer for your next gathering.
Ingredients:
– 4-6 bone-in, skin-on chicken drumsticks
– 1/2 cup bourbon whiskey
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon soy sauce
– 1 teaspoon brown sugar
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together bourbon, honey, Dijon mustard, soy sauce, brown sugar, smoked paprika, salt, and pepper.
3. Place the chicken drumsticks in a large ziplock bag or shallow dish. Pour the bourbon glaze over the drumsticks, turning to coat evenly.
4. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
5. Line a baking sheet with aluminum foil and spray with cooking spray. Remove drumsticks from marinade, letting excess liquid drip off.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Drunken Chicken Stir-Fry with Bell Peppers
This bold and flavorful stir-fry is a perfect combination of savory chicken, succulent bell peppers, and a hint of liquor. With minimal ingredients and quick cooking time, this dish is ideal for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 bell peppers (any color), sliced
– 1/4 cup soy sauce
– 2 tbsp Chinese cooking wine (or dry sherry)
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining oil, garlic, and ginger. Cook for 30 seconds.
4. Add bell peppers and cook until tender, about 3-4 minutes.
5. Return chicken to pan and stir in soy sauce, Chinese cooking wine, salt, and pepper.
6. Cook for an additional minute, then serve hot.
Cooking Time: 15-20 minutes
Red Wine-Braised Drunken Chicken Legs
Elevate your chicken game with this rich and flavorful dish that’s perfect for a special occasion or cozy night in. Tender chicken legs smothered in a bold red wine sauce will become a new family favorite.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the chicken legs in batches until golden brown, about 5 minutes per batch.
3. Remove the chicken from the pot and set aside. Add the chopped onion and cook until caramelized, stirring occasionally.
4. Add the garlic, thyme, salt, and pepper to the pot. Cook for 1 minute.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Return the chicken legs to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 30-40 minutes or until the chicken is tender and falls off the bone.
Cooking Time: 1 hour to 1 hour 20 minutes
Cantonese Drunken Chicken with Yellow Rice Wine
This classic Cantonese dish is a staple of Chinese cuisine, where tender chicken is marinated in a mixture of soy sauce, Shaoxing wine, and sesame oil, then “drunk” with a flavorful yellow rice wine. The result is a richly flavored, savory, and slightly sweet dish that’s perfect for special occasions.
Ingredients:
– 1 whole chicken (3-4 lbs), patted dry
– 1/2 cup soy sauce
– 1/4 cup Shaoxing wine
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup yellow rice wine (or substitute with white wine or chicken broth)
– Scallions, chopped (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, Shaoxing wine, sesame oil, garlic, and ginger.
2. Add the chicken to the marinade and refrigerate for at least 2 hours or overnight.
3. Remove the chicken from the marinade and place it in a large skillet or wok over medium-high heat.
4. Pour in the yellow rice wine and bring to a simmer.
5. Cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Garnish with chopped scallions, if desired.
Cooking Time: 20-25 minutes
Drunken Chicken Sandwich with Sriracha Mayo
Elevate your chicken sandwich game with this bold and tangy recipe that combines crispy fried chicken, creamy Sriracha mayonnaise, and crunchy pickles. Perfect for adventurous eaters who crave a flavorful twist on the classic.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Sriracha mayonnaise (see below)
– Pickle slices (for garnish)
Sriracha Mayonnaise:
– 1/2 cup mayonnaise
– 2 tablespoons Sriracha sauce
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Dip each chicken breast in buttermilk, then coat in flour mixture.
3. Fry coated chicken breasts in hot oil until crispy and cooked through (about 5-6 minutes).
4. Assemble sandwiches with fried chicken, Sriracha mayonnaise, and pickle slices.
Cooking Time: 15-20 minutes
Korean Soju-Marinated Drunken Chicken
A classic Korean dish that’s perfect for a quick and flavorful dinner. This recipe uses soju, a popular Korean liquor, to marinate chicken in a sweet and spicy sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/2 cup soju (or substitute with vodka or rice wine)
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large bowl, whisk together soju, soy sauce, brown sugar, Gochujang, garlic, and ginger.
2. Add the chicken to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 400°F (200°C).
4. Remove chicken from marinade and place on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes, or until cooked through.
6. Garnish with chopped green onions and serve hot.
Cooking Time: 2 hours (marinating) + 25-30 minutes (cooking)
Drunken Chicken Noodle Soup with Bok Choy
A twist on traditional chicken noodle soup, this recipe adds a depth of flavor from soy sauce and sake, perfect for a cozy night in.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 4 cups chicken broth
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 package rice noodles
– 2 bunches bok choy, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine soy sauce, sake, chicken broth, onion, and garlic. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 10 minutes.
3. Add the chicken and cook until cooked through, about 5-7 minutes.
4. Cook noodles according to package instructions.
5. Stir in chopped bok choy and cook until wilted.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Five-Spice Drunken Chicken Lettuce Wraps
Experience the perfect harmony of Asian-inspired flavors in these refreshing lettuce wraps. Crispy chicken, savory five-spice mixture, and tangy drunken sauce come together in a delightful and easy-to-make snack.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp vegetable oil
– 1 tsp five-spice powder
– 1/4 cup drunken sauce (see note)
– 4-6 lettuce leaves
– Optional: sliced green onions, toasted sesame seeds
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chicken with vegetable oil and five-spice powder.
3. Bake for 15-20 minutes or until cooked through.
4. Slice cooked chicken into strips.
5. Assemble wraps by placing chicken on lettuce leaves and drizzling with drunken sauce.
6. Garnish with green onions and sesame seeds (if using).
Cooking Time: 20-25 minutes
Note: Drunken sauce is a fermented soybean paste available at most Asian grocery stores or online.
Drunken Chicken Pizza with Caramelized Onions
Elevate your pizza game with the rich flavors of caramelized onions, savory chicken, and a hint of bourbon. This unique combination will transport your taste buds to new heights.
Ingredients:
– 1 lb pizza dough
– 1/2 cup caramelized onions (see note)
– 1 lb cooked chicken breast, diced
– 1/4 cup bourbon whiskey
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F.
2. Roll out pizza dough to desired thickness.
3. Spread caramelized onions evenly over the dough, leaving a small border.
4. Top with diced chicken, bourbon whiskey (to taste), mozzarella cheese, and parsley.
5. Season with salt and pepper.
6. Bake for 15-20 minutes or until crust is golden brown.
Note: To caramelize onions, cook 1 large onion over low heat for 30-40 minutes, stirring occasionally, until dark golden brown and sweet.
Tequila-Lime Drunken Chicken Quesadillas
Elevate your quesadilla game with these bold and flavorful Tequila-Lime Drunken Chicken Quesadillas. Marinated chicken, tequila-infused cream cheese, and a hint of lime come together in a crispy, cheesy package that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup tequila (white or gold)
– 2 tbsp lime juice
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 block cream cheese, softened
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large bowl, whisk together tequila, lime juice, olive oil, garlic powder, paprika, salt, and pepper.
2. Add the chicken to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat a large skillet over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Cook the chicken until cooked through, about 6-8 minutes per side.
6. Meanwhile, soften the cream cheese by microwaving for 10-15 seconds.
7. Assemble quesadillas by placing a cooked chicken breast on one half of each tortilla, then topping with cream cheese and cilantro (if using). Fold in half to enclose.
8. Cook quesadillas in the skillet until crispy and melted, about 2-3 minutes per side.
Cooking Time: Approximately 30-40 minutes
Summary
Indulge in the rich flavors of drunken chicken with these 20 mouthwatering recipes! From classic Chinese dishes to spicy Korean-inspired creations, and from tacos to pizza, there’s something for every taste bud. Discover how different types of liquor – from Shaoxing wine to bourbon – elevate the flavor profile of this popular dish. Whether you’re a fan of stir-fries, slow-cooked meals, or finger foods, these irresistible drunken chicken recipes are sure to become your new go-to favorites.
