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Bourbon Chicken Recipe

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★★★★★

4.7 from 138 reviews

Sweet, savory, and glossy with a hint of warmth, this easy Bourbon Chicken recipe is a takeout-style favorite made right at home. Tender chicken thighs are cooked to perfection and coated in a rich bourbon sauce, served best over fluffy rice for a quick and satisfying weeknight dinner.

Ingredients

Scale

Chicken and Coating

  • 1.5 pounds chicken thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch, divided
  • 2 tablespoons vegetable oil, divided

Sauce

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup chicken broth
  • 1/4 cup bourbon (or apple juice as non-alcoholic substitute)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon red pepper flakes (adjust for heat preference)

Aromatics

  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger

To Serve

  • Cooked white or jasmine rice
  • Chopped green onions for garnish

Instructions

  1. Coat the chicken: Toss the chicken pieces with 1 tablespoon cornstarch until they are lightly coated. This helps the chicken brown beautifully and contributes to the thickness of the sauce later.
  2. Brown the chicken: Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the coated chicken and cook until browned on all sides, about 5-7 minutes, then remove the chicken from the skillet and set aside.
  3. Cook the aromatics: In the same skillet, add the remaining tablespoon of oil, then the diced onion, minced garlic, and ginger. Sauté until fragrant and softened, about 2-3 minutes.
  4. Mix the sauce: In a bowl, whisk together the remaining 1 tablespoon cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, apple cider vinegar, and red pepper flakes until smooth.
  5. Thicken the sauce: Pour the sauce mixture into the skillet with the aromatics. Cook over medium heat, stirring frequently, until the sauce becomes thick, glossy, and bubbly, about 3-5 minutes.
  6. Finish the dish: Return the browned chicken to the skillet and toss well to coat all pieces with the sauce. Cook for an additional 2-3 minutes until the chicken is heated through and fully glazed.
  7. Serve: Serve the bourbon chicken hot over cooked white or jasmine rice. Garnish with chopped green onions for a fresh pop of color and flavor.

Notes

  • Cut chicken into uniform pieces to ensure even cooking.
  • Use reduced-sodium soy sauce to keep salt levels in check.
  • Allow the sauce to simmer until thick and glossy before returning the chicken to the pan.
  • Apple juice is a great non-alcoholic substitute for bourbon with similar sweetness and depth.
  • Add vegetables like broccoli, snap peas, or bell peppers for extra nutrition and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
  • Adjust red pepper flakes to control the spice level according to personal preference.

Keywords: Bourbon Chicken, Chicken Thighs, Bourbon Sauce, Easy Dinner, Weeknight Meal, Sweet and Savory Chicken, American Chicken Recipe

Find it online: https://liamjayne.com/bourbon-chicken-recipe/