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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
Cook Time: 16 minutes
Total Time: 26 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.