QUESTION: My wife and I love the bourbon chicken served at food courts in malls near us.We've tried several recipes, but have never been able to duplicate the flavor.Can you help? Thanks.ANSWER: Getting your e-mail made me sit back and take note of my life over the last couple of years.The burning question that I now have to ponder is: When was the last time I treated myself to a beautiful, epicurean meal at my local mall's culinary cornucopia of a food court?I'm sure you know my answer — yep, it's been way too long. In fact, it's been so long that I'm embarrassed to admit that I can't recall ever having "Food Court Bourbon Chicken."Now, I reckon at this point you're thinking that you couldn't care less about my unfulfilled, pampered gourmet life — you just really want to feed your dream of making bourbon chicken. Besides, why would you want to be at the mall when you could be home watching football, anyway?Not to worry, I've tackled this quandary by supplying you with not one, but two recipes.I'll stop trying to be funny for a minute (yes, the key word here is "trying") and get serious about your question.The big disadvantage that any home cook is going to face when making this dish? Commercial kitchens, including food courts, use professional restaurant fryers. That being said, make sure your oil is really good and hot before adding the chicken — it makes a big difference in the final product.Now you won't have to go to the mall to enjoy your bourbon chicken — you can eat it while you're staying home watching football.Uh oh, maybe that's not quite what your wife had in mind.

2 pounds chicken thighs, cut into bite size pieces, about 1-inch cubes3 tablespoons olive oil3 garlic cloves, crushed½ teaspoon ground ginger1 teaspoon crushed red pepper flakes1/3 cup apple juice1/3 cup light brown sugar2 tablespoons ketchup1 tablespoon cider vinegar½ cup chicken broth1/3 cup light soy sauce2 tablespoons good bourbon whiskeyHeat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken.Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a light boil. Reduce heat and simmer for 15 minutes, then serve.

4 chicken breasts1/3 cup flourSalt and pepper to taste4 tablespoons olive oil2 teaspoons cornstarch½ cup fresh orange juice2 cloves garlic, minced2 teaspoons sugar (optional)1 green onion, washed and cut into thirds1 tablespoons red wine vinegar½ cup bourbon2 tablespoons orange zest2 tablespoons parsley, choppedOrange and lemon slicesPlace chicken between sheets of waxed paper and pound until about ½ inch thick, then cut into thirds. Mix flour with salt and pepper to taste, and lightly dust chicken with mixture. Set aside.Heat oil in a large skillet and then sauté chicken over medium high heat until lightly browned, and transfer to warm serving platter.Mix cornstarch into cold orange juice. Add orange juice to pan juices and stir over medium heat until thickened. Add remaining ingredients except the orange and lemon slices. Stir gently for 2 minutes or until reduced to sauce consistency.Pour sauce over chicken, garnish with orange and lemon slices, and serve.