Easy Bourbon Chicken Recipe

Introduction

This Bourbon Chicken Recipe features tender pieces of chicken thigh coated in a glossy, sweet-and-savory sauce made with soy sauce, brown sugar, garlic, ginger, and bourbon whisky. The sauce thickens beautifully around the chicken, creating a flavorful dish that pairs perfectly with a bowl of steamed rice.

One of the best things about homemade bourbon chicken is how quickly it comes together. The chicken is lightly coated in cornflour to help it brown and give the sauce a silky finish, while the combination of light and dark soy sauce creates a rich, deep color.

This easy chicken dinner is inspired by the popular sweet-and-savory bourbon chicken often found in food-court-style Asian-American cooking. You can use bourbon for its distinctive flavor or choose the apple juice and Worcestershire sauce alternative included below.

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: American-Chinese-inspired
• Course: Main course

Ingredients

For the Chicken

• 750 g (1.65 lb) skinless, boneless chicken thigh fillets, trimmed
• 2 tablespoons cornflour (cornstarch)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons oil
• 3 garlic cloves, peeled and minced
• 1 teaspoon minced ginger

For the Bourbon Sauce

• 3 tablespoons light soy sauce, preferably low-sodium if desired
• 2 tablespoons dark soy sauce, preferably low-sodium if desired
• 1 tablespoon cornflour (cornstarch)
• 180 ml (¾ cup) chicken stock, preferably low-sodium if desired
• 4 tablespoons bourbon whisky
• 5 tablespoons light brown sugar

Bourbon alternative: Replace the 4 tablespoons bourbon whisky with 4 tablespoons apple juice and 1 tablespoon Worcestershire sauce.

To Serve

• Boiled rice or egg fried rice
• Spring onions (scallions), thinly sliced
• Sesame seeds

Step-by-Step Instructions

1. Prepare the Chicken

Cut the chicken thigh fillets into bite-sized pieces, roughly 2–3 cm wide.

Place the chicken in a bowl and add 2 tablespoons of cornflour, the salt, and black pepper. Toss until the pieces are lightly coated.

This coating helps the chicken brown and gives the finished sauce a smooth texture.

2. Mix the Bourbon Sauce

In a medium bowl, whisk together the light soy sauce, dark soy sauce, 1 tablespoon cornflour, chicken stock, bourbon whisky, and brown sugar.

Continue whisking until the cornflour is fully dissolved and no lumps remain.

If you’re using the bourbon-free alternative, combine the apple juice and Worcestershire sauce in place of the bourbon.

3. Brown the Chicken

Heat the oil in a large frying pan or wok over medium-high heat.

Add the chicken in a single layer, working in batches if necessary. Cook for approximately 5–7 minutes, turning occasionally, until the pieces are golden brown on several sides.

The chicken does not need to be fully cooked at this stage because it will finish cooking in the sauce.

Transfer the browned chicken to a plate if the pan is crowded.

4. Cook the Garlic and Ginger

Reduce the heat to medium.

Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds, until fragrant.

Keep the garlic moving so it doesn’t burn. If the pan looks dry, add a small splash of oil.

5. Add the Bourbon Sauce

Give the sauce mixture another quick whisk, as the cornflour may have settled at the bottom.

Pour it into the pan with the garlic and ginger. Stir and scrape up any browned bits from the bottom of the pan.

Bring the sauce to a gentle simmer. It should begin to thicken as the cornflour heats through.

6. Simmer Until the Chicken Is Cooked

Return the chicken and any juices from the plate to the pan.

Stir well to coat the pieces in the sauce. Simmer gently for about 5–8 minutes, stirring occasionally, until the sauce is glossy and the chicken is completely cooked.

Check the thickest pieces with a food thermometer; chicken should reach an internal temperature of 74°C (165°F).

If the sauce becomes too thick, add a splash of chicken stock or water. If it is too thin, simmer for another minute or two while stirring.

7. Garnish and Serve

Remove the pan from the heat.

Sprinkle the bourbon chicken with sliced spring onions and sesame seeds.

Serve immediately over boiled rice or egg fried rice, spooning extra sauce over the rice so every bite is flavorful.

Recipe Tips for Success

• Use chicken thighs: They stay juicy during cooking and work particularly well in a sticky sauce.
• Cut the chicken evenly: Similar-sized pieces cook at roughly the same rate.
• Don’t overcrowd the pan: Cook in batches if needed to encourage browning rather than steaming.
• Whisk the sauce thoroughly: Cornflour settles quickly, so stir again just before pouring it into the pan.
• Cook the garlic briefly: Burnt garlic can make the sauce taste bitter.
• Adjust the thickness: Add stock or water if the sauce becomes too thick; simmer longer if it needs to reduce.
• Use low-sodium soy sauce if preferred: The combination of two soy sauces can make the finished dish quite salty.
• Taste before adding salt: Soy sauce and chicken stock already contribute seasoning.
• Serve immediately: The sauce is at its glossiest when freshly made, although it will thicken as it cools.

Ingredient Substitutions

• Chicken thighs: Boneless, skinless chicken breast can be used, but take care not to overcook it.
• Bourbon whisky: Use 4 tablespoons apple juice plus 1 tablespoon Worcestershire sauce as suggested in the ingredient list. The flavor will be sweeter and less smoky.
• Light soy sauce: Low-sodium light soy sauce is a useful option if you want more control over saltiness.
• Dark soy sauce: If unavailable, use additional light soy sauce, although the sauce will have a lighter color and slightly different flavor.
• Cornflour: Potato starch may work as a thickener, but use it according to its package guidance.
• Chicken stock: Low-sodium stock or water with a suitable amount of seasoning can be used.
• Light brown sugar: Dark brown sugar works for a deeper molasses flavor. Start with the same amount and adjust to taste.

Recipe Variations

Spicy Bourbon Chicken

Add chilli flakes or a little sriracha to the sauce for a sweet, spicy finish.

Bourbon Chicken with Vegetables

Add sliced bell peppers, broccoli florets, or thinly sliced carrots. Cook firmer vegetables first, then add the sauce and chicken.

Honey Bourbon Chicken

Replace part of the brown sugar with honey for a different sweetness and a glossy finish. Taste before adding extra sweetener.

Bourbon Chicken with Chicken Breast

Use diced chicken breast for a leaner alternative. Brown it quickly and avoid simmering it longer than necessary once it is cooked through.

Bourbon Chicken Rice Bowls

Serve the chicken over rice with steamed broccoli, sliced cucumber, and spring onions for a complete bowl-style meal.

Storage and Reheating

Refrigeration: Allow leftovers to cool promptly and store in an airtight container in the refrigerator for up to 3 days.

Reheating on the stove: Place the chicken and sauce in a pan over medium-low heat. Add a splash of water or stock and stir until thoroughly heated.

Microwave: Reheat in a microwave-safe container, loosely covered, stirring halfway through. Make sure the chicken is steaming hot throughout.

Freezing: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2–3 months for best quality. Thaw in the refrigerator before reheating. The sauce may need a splash of water or stock to restore its consistency.

Store rice separately when possible, and refrigerate it promptly after cooking.

Serving Suggestions

Bourbon chicken has a sweet, savory sauce that works especially well with plain rice. For a complete meal, try serving it with:

• Steamed jasmine or basmati rice
• Egg fried rice
• Stir-fried broccoli
• Garlic green beans
• Steamed bok choy
• Stir-fried bell peppers
• Cucumber salad with rice vinegar

Finish each serving with spring onions and sesame seeds for a little freshness and texture.

Nutrition Information

Estimated per serving, based on 4 servings of chicken and sauce, excluding rice and optional garnishes:

• Calories: 430 kcal
• Protein: 39 g
• Carbohydrates: 30 g
• Fat: 17 g
• Saturated Fat: 3 g
• Fiber: 1 g
• Sugar: 23 g
• Sodium: 1,050 mg

Nutrition information is an estimate and will vary with the exact chicken cut, soy sauce brands, stock, and whether bourbon or the alternative is used. Rice adds additional calories and carbohydrates.

Frequently Asked Questions

What is bourbon chicken?

Bourbon chicken is a sweet-and-savory chicken dish popular in American-Chinese-style cooking. It typically features bite-sized chicken pieces coated in a glossy sauce made with soy sauce, sugar, garlic, and often bourbon whisky.

Does bourbon chicken taste strongly of alcohol?

The bourbon adds a distinctive sweet, woody flavor. Some alcohol may remain after cooking, so simmering does not guarantee that all alcohol disappears. Use the apple juice and Worcestershire sauce alternative if you prefer to avoid bourbon.

Can I make bourbon chicken without alcohol?

Yes. Replace the bourbon with 4 tablespoons of apple juice and 1 tablespoon of Worcestershire sauce, as suggested in the ingredient list. The result will be sweeter and less smoky but still flavorful.

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but it can dry out more quickly. Cut it into even pieces, brown it without overcooking, and simmer only until it reaches 74°C (165°F).

How do I thicken bourbon chicken sauce?

The cornflour in the sauce should thicken it as it simmers. If the sauce is still thin, continue simmering briefly. If it becomes too thick, add a little chicken stock or water.

Why is my bourbon chicken sauce too salty?

Dark and light soy sauce both contribute salt. Use low-sodium versions, choose low-sodium chicken stock, and taste before adding extra salt. A little water or unsalted stock can help if the finished sauce is too salty.

Can I prepare bourbon chicken ahead of time?

Yes. You can cut the chicken and mix the sauce ahead, storing them separately in the refrigerator. Cook the dish shortly before serving for the best texture.

What should I serve with bourbon chicken?

Steamed rice is a classic choice. Egg fried rice, stir-fried vegetables, broccoli, and green beans also pair well with the sweet-and-savory sauce.

Final Thoughts

This Easy Bourbon Chicken Recipe brings tender chicken thighs together with a glossy sauce made from soy sauce, brown sugar, garlic, ginger, and bourbon. It’s a practical homemade alternative to takeout and pairs beautifully with rice and fresh vegetables.

For the best results, brown the chicken in batches, whisk the cornflour thoroughly into the sauce, and simmer just until the chicken is cooked and the sauce coats each piece. Finish with spring onions and sesame seeds for a simple, satisfying dinner.

Print