Bourbon Chicken is the perfect fusion of Chinese takeout and Southern comfort. This dish features juicy, tender chicken simmered in a sweet, savory, and slightly smoky sauce that’s utterly addictive. Despite the name, bourbon chicken doesn’t always require alcohol—but when it does, it adds a depth of flavor that takes things to the next level. It’s easy to make, family-friendly, and great for weeknights or meal prepping. Serve it over steamed rice or noodles, and you’ve got a restaurant-quality meal in 30 minutes.
What Makes This Dish Special?
What sets bourbon chicken apart is its signature glaze—a rich, glossy sauce made with brown sugar, soy sauce, garlic, and optional bourbon. It hits every note: sweet, salty, umami, and just a hint of warmth. The chicken soaks it up beautifully, and the sauce thickens as it cooks to coat each bite in flavor-packed goodness.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 tbsp oil (vegetable or sesame)
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger (optional)
For the Bourbon Sauce:
- ¼ cup bourbon (or apple juice for non-alcoholic version)
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- ¼ cup ketchup
- 2 tbsp apple cider vinegar
- ¼ tsp crushed red pepper flakes (optional)
- ½ cup water
Instructions
1. Prepare the Chicken
Toss the chicken pieces in cornstarch until lightly coated. This helps create a slight crust and thickens the sauce later.
2. Sear the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
3. Sauté Garlic and Ginger
In the same skillet, add a bit more oil if needed. Sauté minced garlic and ginger for about 30 seconds until fragrant.
4. Make the Sauce
In a bowl, whisk together bourbon (or apple juice), soy sauce, brown sugar, ketchup, apple cider vinegar, crushed red pepper flakes, and water. Pour the sauce into the skillet with the garlic and ginger.
5. Simmer the Chicken
Return the chicken to the pan and stir to coat. Bring the sauce to a simmer, then reduce the heat and cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
6. Serve
Serve hot over rice, noodles, or steamed vegetables. Garnish with green onions or sesame seeds if desired.
Variations
- No Bourbon? Use apple juice, chicken broth, or cola for a unique flavor twist.
- Spicy Kick: Add more crushed red pepper or a dash of sriracha.
- Veggie Add-Ins: Toss in bell peppers, broccoli, or snap peas during the last 5 minutes of cooking.
Equipment You’ll Need
- Large skillet or wok
- Mixing bowl
- Measuring cups and spoons
- Tongs or spatula
- Cutting board and knife
Nutritional Information (Approx. Per Serving)
- Calories: 410
- Protein: 28g
- Carbohydrates: 25g
- Fat: 22g
- Sugar: 18g
- Sodium: 800mg
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight and reheat on the stove.
- Reheat: Warm in a skillet with a splash of water to loosen the sauce.
My Cooking Experience
I’ve made bourbon chicken dozens of times, and it never fails to impress. The sauce alone is worth making a big batch—rich, sticky, and finger-licking good. I like to use chicken thighs for extra juiciness, and a little bourbon adds a real depth that’s hard to beat. Perfect for a cozy dinner or quick meal prep lunches!
Conclusion
Bourbon Chicken is an easy, flavorful dish that brings the magic of takeout straight to your kitchen. Whether you use bourbon or a kid-friendly substitute, the result is the same: bold, sticky-sweet, and downright delicious. Once you try it, it’ll become a staple in your dinner rotation.
best bourbon chicken
Ingredients
Method
- Toss the chicken pieces in cornstarch until lightly coated. This helps create a slight crust and thickens the sauce later.
- Heat oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
- In the same skillet, add a bit more oil if needed. Sauté minced garlic and ginger for about 30 seconds until fragrant.
- In a bowl, whisk together bourbon (or apple juice), soy sauce, brown sugar, ketchup, apple cider vinegar, crushed red pepper flakes, and water. Pour the sauce into the skillet with the garlic and ginger.
- Return the chicken to the pan and stir to coat. Bring the sauce to a simmer, then reduce the heat and cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- Serve hot over rice, noodles, or steamed vegetables. Garnish with green onions or sesame seeds if desired.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight and reheat on the stove.
- Reheat: Warm in a skillet with a splash of water to loosen the sauce.
