Easy Bourbon Chicken

4.53 from 42 votes
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This easy Bourbon Chicken is a takeout-style dinner that everyone loves! It’s sweet and savory chicken thighs cooked in a finger-licking sauce prepared with brown sugar, soy sauce, garlic, and bourbon!

wooden spoon stirring through bourbon chicken while cooking in a stainless steel skillet.


 

Bourbon Chicken is that classic mall takeout favorite we all know and love. It’s made with tender chicken stir-fried in a thick, sticky, sweet, and savory bourbon sauce. I love it because it’s quick, easy, and always hits the spot, especially over a pile of rice. All you need is some diced chicken, garlic, scallions, and a simple sauce for a dinner that’s seriously satisfying without a lot of work.

Why We Love This Bourbon Chicken Recipe

  • Quick and Convenient: From start to finish, it’s a flavorful meal ready in just about 30 minutes, making it perfect for busy days or when you don’t want to spend a long time in the kitchen.
  • Crispy: Coating the chicken in cornstarch and then frying ensures a crispy exterior while maintaining a juicy and tender interior.
  • Rich and Sticky Sauce: The combination of soy sauce, bourbon, brown sugar, apple juice, and apple cider vinegar results in a deliciously tangy sauce that’s irresistibly sticky and thick.

What Is Bourbon Chicken?

This recipe is almost certainly called bourbon chicken because of the bourbon in the sauce, but some people also think the dish originated on Bourbon Street in New Orleans. In fact, it may have been invented by a Chinese restaurant cook in New Orleans, explaining its similarity to many Chinese-American stir-fry dishes.

up close shot of cut up chicken thighs covered in bourbon sauce and topped with sesame seeds and sliced green onions.

Ingredients You’ll Need

Below, I’ve listed what you’ll need to make this easy bourbon chicken. It’s a simple mix of pantry staples that come together for that sweet and savory flavor everyone loves. I’ve added some quick notes here, but please scroll to the recipe card for the full details.

  • Chicken: I prefer boneless, skinless chicken thighs in this recipe, but you can also use chicken breasts or even beef to make a version of bourbon steak.
  • Cornstarch: Cornstarch gives the chicken a silkier texture and thickens the sauce.
  • Salt and Black Pepper
  • Oil: I use vegetable oil, but you could use olive oil, peanut oil, or any other high-smoke point oil.
  • Scallions and Garlic: Thinly slice the scallions and mince the garlic.
  • Broth: Low-sodium chicken broth is my go-to, but you can substitute bone broth or vegetable broth.
  • Soy Sauce: I use low-sodium soy sauce, but regular soy sauce is also fine, as are tamari sauce and coconut aminos.
  • Bourbon: Essential for making the bourbon chicken sauce. The alcohol cooks off as the sauce simmers, leaving just the mild bourbon flavor.
  • Brown Sugar: Packed light brown sugar sweetens the dish. Honey and maple syrup are also good options.
  • Apple Juice: Just a little apple juice adds a slight fruity sweetness.
  • Apple Cider Vinegar: Rice vinegar or rice wine vinegar are good options here, too.
  • Ginger: Ground ginger is fine. If you use fresh ginger, grate or mince it very finely.
  • Garnishes: Toasted sesame seeds and sliced green onions make lovely optional garnishes. I also like to use crushed red pepper.
  • Rice: Cooked rice is my usual side for serving.

Recipe Tips And Variations

  • Make It Spicy: For a little kick, add a touch of Sriracha sauce or cayenne pepper to the sauce while it cooks. Start small, and add more to taste.
  • No Bourbon? If you don’t want to use bourbon in your recipe, no worries, any whisky will do. And, if you don’t want to use alcohol at all, you can use extra apple juice or a little water mixed with hoisin sauce.
  • Add Pasta: While I usually serve rice, this saucy dish is also fabulous with hot, cooked lo mein (or linguine) stirred right into the skillet at the end of cooking. The pasta absorbs the sauce to create a gorgeous noodle bowl!
  • Add Veggies: You can definitely add some stir-fry sliced or chopped onions, mushrooms, and peppers in this recipe for bourbon chicken – or toss some steamed broccoli right into the skillet at the end of cooking.
  • Play with the Proportions: Customize the sauce by adjusting the sugar, vinegar, or bourbon to suit your tastes perfectly.
overhead shot of a white dinner plate with bourbon chicken and rice arranged on top of it, and a pair of chopsticks set at the bottom of the plate.

Serving Suggestions

White rice is a natural partner for bourbon chicken, soaking up all that delicious sauce. You can turn your dinner into a feast with kimchi fried rice or shrimp fried cauliflower rice. A side of my baby bok choy with warm garlic soy dressing is fantastic! Or try this recipe for grilled zucchini with simple seasoning and a little sesame oil.

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4.53 from 42 votes

Easy Bourbon Chicken

Everyone loves this sweet and savory Bourbon Chicken recipe tossed in a delicious sauce made with apple cider vinegar, brown sugar, soy sauce, garlic, and bourbon.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients 

  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (you can also use chicken breasts)
  • ¼ cup cornstarch
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil, divided
  • 3 scallions, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • ¼ cup low sodium soy sauce
  • ¼ cup bourbon
  • ¼ cup light brown sugar
  • 3 tablespoons apple juice
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground ginger
  • toasted sesame seeds, for garnish, optional
  • sliced green onions, for garnish, optional
  • cooked rice, for serving
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Instructions 

  • Coat the chicken. In a large mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper.
  • Pan-fry the chicken. Heat a wok or a large skillet over medium heat. Add 1 tablespoon vegetable oil to the wok, then add the chicken pieces. Cook the chicken for about 6 to 8 minutes, or until browned and cooked through. If your skillet isn’t big enough to fit all the chicken pieces in one single layer, cook the chicken in batches. Remove chicken from skillet; cover and set aside.
  • Sauté the aromatics. Add the remaining vegetable oil to the skillet and set it back on the burner over medium heat. To the hot oil, add the sliced scallions and cook for 30 seconds. Stir in the garlic and cook for 20 seconds, stirring frequently.
  • Meanwhile, make the sauce. In a mixing bowl, combine the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ground ginger; whisk until thoroughly incorporated. Pour the sauce into the hot wok or skillet with the aromatics, cook for 3 minutes, and bring to a steady simmer.
  • Combine. Add the chicken back to the skillet and bring to a boil. Reduce the heat to medium-low and cook for about 5 to 8 minutes, or until the sauce is thickened. Remove from heat.
  • Finish and serve. Garnish with sesame seeds and sliced green onions, and serve over rice, noodles, etc.

Notes

  • Spice It Up: Enhance the heat with a dash of Sriracha or cayenne pepper, adjusting to your spice preference.
  • Noodles: Skip the rice and toss hot, cooked lo mein or linguine into the skillet, letting the noodles absorb the rich sauce for an instant noodle bowl.
  • Add Veggies: Toss in onions, mushrooms, and peppers with the chicken or add steamed broccoli into the mix.
  • Adjust To Taste: Customize the sauce by adjusting the sugar, vinegar, or bourbon to suit your tastes perfectly.

Nutrition

Calories: 319kcal | Carbohydrates: 17g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 534mg | Potassium: 488mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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How to Make Bourbon Chicken

Like many stir-fries, this one involves cooking the chicken quickly and making the sauce in the same skillet or wok.

  • Coat the Chicken in Cornstarch, and Cook. Combine your cornstarch, salt, and pepper in a large mixing bowl, and add the chicken pieces. Toss them gently to coat. Next, heat the oil in a wok or a large skillet over medium heat. Cook the chicken in batches until it is browned and cooked through, about seven minutes per batch. Don’t stir the chicken too often, or it may stick. 
  • Cook the Garlic and Scallions: Take the chicken out of the skillet and set it aside. Add a little more oil to the skillet, and set it back on the burner. Add the scallions and cook for 30 seconds, and then the garlic for another 20 seconds. Stir frequently to keep the scallions and garlic from scorching.
  • Make the Sauce. In a medium bowl, whisk together the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar and ginger. Pour this mixture into the hot skillet and bring to a steady simmer.
  • Cook the Chicken in the Sauce Briefly. Finally, add the chicken back to the skillet and bring it to a boil. Reduce the heat to medium-low, and let the chicken cook in the sauce for about 5 to 7 minutes, or until the sauce is sticky and thick.
  • Enjoy! Serve the chicken over rice, garnished with sesame seeds, sliced green onions, and red pepper.

Make Ahead Instructions

To get ahead on this delicious Bourbon Chicken recipe, start by preparing your chicken and sauce the night before. Toss the chicken pieces with cornstarch, salt, and pepper, then let them marinate covered in the fridge overnight. Similarly, for the sauce, blend together the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ground ginger, and let this mixture also sit covered in the fridge. Before you begin cooking, take both the chicken and the sauce out of the fridge 15 minutes ahead of cooking to bring them to room temperature.

photo of a skillet while cooking cut up chicken thighs in bourbon sauce.

Storing and Reheating Leftovers

  • Store leftovers in the refrigerator, in airtight containers or in food storage bags. Use within 3-4 days.
  • To reheat, place the chicken and sauce in a covered skillet over low heat. Allow to heat until the sauce bubbles and the chicken is heated through, stirring occasionally.
  • To freeze before cooking, make the sauce and add the chopped chicken and sauce to a freezer bag. Seal the bag, pressing out as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
  • To freeze cooked bourbon chicken, cool the chicken and sauce completely. Pack the chicken and sauce into a freezer bag and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

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4.53 from 42 votes (25 ratings without comment)

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39 Comments

  1. Chelle says:

    This turned out great!

    1. Katerina says:

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! ๐Ÿ™‚