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!

 

This easy Bourbon Chicken, a beloved mall takeout classic, is a hit with its tender stir-fried chicken in a thick, sticky bourbon-flavored sauce. Perfectly balancing sweet, salty, and tangy flavors, it’s an ideal family favorite, especially when paired with your favorite rice. Quick and simple to prepare, this comforting dish requires just diced chicken, sliced scallions, and garlic, along with a whisked sauce, making it a great option for a very satisfying dinner.

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.

Ingredients You’ll Need

Gather these simple ingredients to master how to make Bourbon Chicken, a dish that perfectly balances savory and sweet flavors.

• Chicken: I prefer boneless, skinless chicken thighs in this recipe, but you can also use chicken breasts.
• 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.

How to Make Bourbon Chicken

Let’s take a look at the process for making this take-out favorite in your own kitchens. Like many stir-fries, this one is about 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.

Keeping the Chicken Tender and Juicy

Making chicken that is tender and juicy is key to a mouthwatering dish. The secret lies in not overcooking the chicken, letting it rest after cooking, and cooking it to the correct internal temperature of 162˚F-165˚F can make all the difference. Marinating the chicken before cooking infuses it with flavor but also helps to keep it moist and tender during the cooking process.

Serving Suggestions

Rice is a natural partner for bourbon chicken, soaking up all that delicious sauce however, my Baby Bok Choy with Warm Garlic Soy Dressing is fantastic! Or this recipe for Grilled Zucchini, with simple seasoning and a little sesame oil. Turn your dinner into a feast with Kimchi Fried Rice or Shrimp Fried Cauliflower Rice.

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.

Storing and Reheating Leftovers

• Store leftovers in the refrigerator, in airtight containers or in food storage bags. Use within 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.

More Saucy Chicken Recipes

• Grilled Chicken Thighs with Brown Sugar Glaze
• Crockpot Orange Chicken
• Instant Pot Honey Garlic Chicken Thighs
• Stove Top Chicken Thighs