Bourbon Chicken Recipe

Bourbon Chicken is a quick and flavorful dish featuring crispy chicken tossed in a sweet, savory sauce infused with garlic, ginger, soy, and bourbon. It’s a food court classic made easy at home.

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In under 30 minutes, you’ll enjoy golden chicken coated in a thick, glossy glaze. Served over rice and topped with scallions and sesame seeds, it’s perfect for weeknights or casual dinners.

Key Ingredients That Make This Bourbon Chicken Irresistible

• Chicken thigh fillets – Juicy and tender, thighs hold up beautifully to high heat and soak in flavor better than breast.
• Bourbon whiskey – Adds depth and warmth to the sauce with its subtle smokiness and caramel undertones.
• Garlic and ginger – This aromatic duo builds the bold flavor foundation and balances the sweetness of the sauce.
• Light and dark soy sauce – Delivers salty umami and a rich color, creating that signature Chinese-American flavor profile.
• Brown sugar – Lends a mellow sweetness that caramelizes slightly during cooking, giving the sauce its sticky texture.

Let’s Cook: Bourbon Chicken in Just a Few Steps

Toss bite-sized chicken thighs in cornflour, salt, and pepper. Sear until golden and crisp.

Create a quick sauce with soy sauces, chicken stock, brown sugar, and bourbon. Set aside.

Sauté garlic and ginger briefly before pouring in the sauce. Simmer until thick and glossy.

Return the sliced chicken to the pan, coating it in that sweet, savory glaze.

Serve over hot rice with sliced scallions and sesame seeds for that perfect food court finish.

Tips, Tricks & Tasty Variations

To boost flavor even more, marinate the chicken in soy sauce and garlic for 15 minutes before cooking. If bourbon isn’t your thing, the apple juice and Worcestershire combo is an excellent substitute—no sacrifice in taste.

For a spicy twist, add a dash of chili flakes or sriracha to the sauce. Looking for a veggie option? Use crispy tofu or cauliflower florets instead of chicken—they soak up the sauce just as well.

If you’re making this for guests, double the recipe and pair it with egg-fried rice and a side of steamed greens for a full takeout-style spread at home.

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Leftovers? Here’s How to Keep Bourbon Chicken Tasting Great

Store any leftovers in an airtight container in the fridge for up to 2 days. The sauce will thicken, so when reheating, add a splash of hot chicken stock to bring it back to life.

Warm it gently in a skillet with a lid to retain moisture, stirring frequently until hot. It also makes a great cold lunch the next day—tuck the sliced chicken into wraps or add it to an Asian-inspired salad with crunchy veggies and a sesame dressing.

Bourbon Chicken

Succulent chicken pieces are enveloped in a luscious sauce infused with bourbon, garlic, soy, ginger, and brown sugar—an iconic Chinese-American dish reminiscent of food court favorites. Ready in under half an hour, this dish offers both ease and indulgence.

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Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Ingredients

Chicken:

• 3 cloves garlic finely minced
• 750 g 1.65 lbs chicken thigh fillets, boneless and skinless, trimmed
• 1 tsp fresh ginger finely grated
• 3 tbsp vegetable oil
• ¼ tsp freshly ground black pepper
• 2 tbsp cornflour cornstarch
• ¼ tsp fine salt

Bourbon Sauce:

• 4 tbsp bourbon whiskey or substitute with 4 tbsp apple juice and 1 tbsp Worcestershire sauce
• 180 ml 3/4 cup chicken stock, low sodium preferred
• 2 tbsp dark soy sauce low sodium if desired
• 1 tbsp cornflour cornstarch
• 3 tbsp light soy sauce opt for low sodium if needed
• 5 tbsp light brown sugar

To Serve:

• Steamed rice or egg-fried rice
• Sesame seeds
• Spring onions scallions, finely sliced

Instructions

• Begin by preparing the sauce. In a jug or small bowl, combine the light soy sauce and dark soy sauce. Stir in the cornflour until smooth and well-blended. Add the chicken stock, bourbon, and brown sugar, mixing until the sugar is dissolved. Set aside.
• In a large bowl, toss the chicken thigh pieces with cornflour, salt, and black pepper to ensure even coating.
• Warm the oil in a spacious frying pan over medium-high heat. Add the coated chicken and sauté for approximately 8–12 minutes, turning occasionally, until the meat is browned and fully cooked.
• Reduce the heat to medium and stir in the minced garlic and grated ginger. Cook for an additional 30 seconds, stirring constantly.
• Pour in the reserved sauce mixture and increase the heat to medium-high. Continue to cook for 2–3 minutes, stirring frequently, until the sauce thickens and thoroughly coats the chicken.
• Remove the pan from the heat. If desired, roughly slice the chicken before returning it to the pan to be enveloped in the thick sauce once more.
• Serve the dish hot over your choice of rice, garnished with spring onions and a sprinkle of sesame seeds.

Notes

This meal is best enjoyed freshly made but can be stored refrigerated for up to a day. To reheat, warm in a pan over medium heat for 7–10 minutes, adding a splash of chicken stock to help loosen the sauce. The dish also makes an excellent cold lunch when added to salads or wraps. For a non-alcoholic version, substitute bourbon with apple juice and Worcestershire sauce. Chicken thighs are ideal due to their resilience and moisture retention but can be substituted with chicken breast if preferred. The recipe can be easily scaled to serve more or fewer guests while maintaining ingredient ratios.