Bourbon Chicken Recipe

This Bourbon Chicken recipe is going to be a new go-to for your family. With its delicious bourbon chicken sauce and how easily it comes together, your family is going to ask for this again and again.

Overhead view of a plate of rice and Bourbon Chicken garnished with chopped green onions and sesame seeds, chopsticks beside. - 4

This Bourbon Chicken recipe is one of my family’s very favorites. It was something I made and posted several years ago. My husband instantly loved it. He started making it for our family a few times a month, but he started tweaking it. A little more of this and a little more of that. And, he made it better . I can admit when I’m wrong, and he made this way better than the original. So here is his version in all it’s delicious glory.

Excellent recipe. Great flavor and so tender. Thank you!

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Bourbon Chicken Sauce

There is a small known fact that the name for this dish actually comes from the street, Bourbon Street, and not the liquor. But adding bourbon to this sauce gives it such a delicious flavor that I ran with it. However, you can easily make this recipe for bourbon chicken without alcohol.

Garlic: Adds a layer of flavor.
Ground ginger: This spice adds another layer of flavor and is easy to keep in your spice cabinet. If you prefer to use fresh ginger, use 1/2 teaspoon.
Crushed red pepper: These add the spice. With the recommended amount, it won’t be too spicy.
Apple juice: I love to keep little bottles of apple juice in my pantry. This is part of the base of the sauce, adding volume and flavor.
Bourbon: In addition to the apple juice and chicken stock, this adds to the base of the sauce and adds great flavor. Any bourbon will work in this recipe–it doesn’t have to be a top-shelf option, but I do recommend using one that you like the flavor of. See below for making this recipe without alcohol.
Light brown sugar: This brings the sweetness and balances out the saltiness and acidity of some of the other ingredients.
Ketchup: Made with tomatoes, vinegar, and sugar, this also brings some acidity and great flavor to the sauce.
Apple cider vinegar: This brings a great tang to the sauce.
Chicken stock: Adds to the base of the sauce and provides more flavor than plain water would.
Soy sauce: This acts as the salt and a part of the liquid base of the sauce.

How to Make Bourbon Chicken

Here is a brief overview of how easy it is to make bourbon chicken. For the full recipe, including all ingredients and measurements, scroll to the recipe card at the bottom of the post.

Coat the Chicken

Cut chicken thighs into bite-sized pieces and pat them dry. Coat with seasoned corn starch.

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Cook the Chicken

You’ll cook it just until the outside is no longer pink, about five minutes. Then remove it from the skillet. It will finish cooking in the sauce.

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Make the Sauce

Gently whisk the ingredients for the sauce in the pan and bring to a boil.

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Combine the Sauce and the Chicken

Add the chicken pieces back to the pan and cook for 20 minutes. Serve over rice and top with diced green onions if desired. Enjoy!

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Tips and Tricks

Breading chicken: Rather than using flour to coat the chicken, like my Orange Chicken , we are using a small amount of cornstarch. Seasoned with salt and pepper, it is just enough to give the chicken a light breading and helps to thicken the sauce when we combine the chicken and sauce ingredients.
Using chicken breasts: If you want to use chicken breasts instead of chicken thighs, cut them up just like you would the chicken thighs.
Cooking with alcohol: Bourbon adds great, rich flavor to the sauce in bourbon chicken recipes. A lot of the alcohol will cook off while you are letting the sauce simmer. With that being said, if someone in your house is sober or you prefer to make this without any alcohol, just skip the bourbon and replace it with 1/4 cup chicken broth.
How to serve: Serve your bourbon chicken over rice or, for a low-carb option, Cauliflower Rice . Garnish with sesame seeds and scallions.
Making this recipe gluten-free: Because of the soy sauce, it is not gluten-free. To make it gluten-free, swap the soy sauce for gluten-free soy sauce or tamari.

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Storing and Reheating Leftovers

Store any leftover bourbon chicken in an airtight container in the refrigerator for up to three days. To reheat leftovers, add the desired amount to a saucepan and heat over low heat until heated through. Serve over fresh or reheated rice or cauliflower rice. Always use your best discretion when storing and reheating leftovers.

Make Ahead

This is a great recipe to make ahead and use for lunches for the week. Because this will last for four days in the refrigerator, it can be divided into containers with the rice for four meals. Prepare it according to the recipe card along with rice. Put some rice in each container and top with cooked bourbon chicken. I recommend adding a little extra sauce to each container from the pan.

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Ingredients

2 pounds boneless skinless chicken thighs
1/2 cup cornstarch
2 teaspoons kosher salt or 1 teaspoon table salt
3/4 teaspoon black pepper
3 tablespoons olive oil
2 garlic cloves minced or pressed
2 tablespoons freshly grated ginger see note
1 1/8 teaspoons crushed red pepper flakes
1/2 cup apple juice
1/2 cup bourbon
1/2 cup light brown sugar (packed)
3 tablespoons ketchup
1 1/2 tablespoons apple cider vinegar
3/4 cup chicken broth
1/2 cup soy sauce
scallions and sesame seeds optional for garnish

Instructions

Cut the chicken thighs into bite-sized pieces. Pat them very dry with a paper towel. This will help the cornstarch stick to them and help them crisp up better. Place them in a large bowl and set aside. 2 pounds boneless skinless chicken thighs
In a small bowl, combine the cornstarch, salt, and pepper. Add it to the chicken thighs and toss to combine. I like to do this by gently stirring with a spoon. Likely, there will be a little excess cornstarch at the bottom of the bowl. Use tongs when getting the chicken out to avoid adding this to the hot skillet. 1/2 cup cornstarch, 2 teaspoons kosher salt, 3/4 teaspoon black pepper
Heat the olive oil in a large skillet over medium heat until it shimmers. 3 tablespoons olive oil
Using tongs, add half the chicken and cook for 3 minutes on each side. Remove the chicken from the skillet and set aside. Then cook the second batch of chicken. The chicken needs to only brown, not be cooked through.
Add the remaining ingredients to the skillet, scraping up any browned chicken bits. Whisk the sauce together and bring to a boil. Return the chicken to the pan and toss it with the sauce. Turn the heat down so the sauce is simmering. You should see intermittent bubbles. Simmer for 10 to 15 minutes or until the sauce has reduced but hasn’t begun to thicken yet. 2 garlic cloves, 2 tablespoons freshly grated ginger, 1 1/8 teaspoons crushed red pepper flakes, 1/2 cup apple juice, 1/2 cup bourbon, 1/2 cup light brown sugar, 3 tablespoons ketchup, 1 1/2 tablespoons apple cider vinegar, 3/4 cup chicken broth, 1/2 cup soy sauce
Serve the finished chicken over rice and garnish with scallions and sesame seeds. Enjoy!

Notes

Overhead view of a plate of rice and Bourbon Chicken garnished with chopped green onions and sesame seeds, chopsticks beside. - 13

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