Bourbon Chicken Recipe
If you’re craving a dish that feels like a warm hug in every bite, this Bourbon Chicken Recipe is exactly what you need. It’s got that perfect blend of sweet, savory, and a little kick from the bourbon that makes it incredibly addictive. Whether you’re cooking for a busy weeknight dinner or impressing friends at a casual get-together, this recipe delivers comforting flavors with an easy prep that doesn’t overwhelm.
What makes this Bourbon Chicken Recipe really stand out for me is how the sauce beautifully clings to tender chicken thighs, giving every bite a luscious, glossy finish. Plus, it’s a fantastic recipe to have in your back pocket when you want something homemade but don’t want to fuss with complicated steps. Trust me, once you try it, this one’s going to become a favorite in your rotation!
Ingredients You’ll Need
Each ingredient here plays a crucial role in balancing the flavors — from the tender chicken thighs soaking up the sauce, to the combination of soy sauces giving depth and complexity. When shopping, try to choose fresh garlic and ginger for that vibrant punch, and keep your bourbon handy for the authentic smoky sweetness.
- Chicken thigh fillets: I prefer thighs over breasts here because they stay juicy and tender during cooking.
- Cornflour (cornstarch): This is key for thickening that glossy bourbon sauce beautifully.
- Salt and black pepper: Simple seasonings that bring out the chicken’s natural flavor.
- Oil: Use a neutral oil with a high smoke point – helps get a nice sear on the chicken.
- Garlic: Fresh minced garlic really brightens up the dish.
- Ginger: Adds a zing that balances the sweetness in the sauce perfectly.
- Light soy sauce: For the salty umami base – low sodium options are great if you want to control salt.
- Dark soy sauce: Adds richness and a beautiful color to the sauce.
- Chicken stock: Use low sodium if you want to lighten the saltiness further; it builds more depth.
- Bourbon whisky: The star of the show! It adds smoky, caramel notes. If you prefer, you can swap with apple juice and Worcestershire sauce for a non-alcoholic twist.
- Light brown sugar: Balances out the savory and adds that lovely caramelized flavor.
- Boiled rice or egg fried rice: Perfect for soaking up the delicious sauce.
- Spring onions: Freshly sliced for a crunchy, fresh finish.
- Sesame seeds: A nutty crunch that adds texture and visual appeal.
Variations
I often tweak this Bourbon Chicken Recipe depending on what I’ve got on hand or who I’m cooking for. Don’t hesitate to make it your own — it’s a forgiving recipe that welcomes personal twists.
- Spicy version: Adding a dash of chili flakes or sriracha amps up the heat in a way I love, perfect for cooler nights.
- Healthier twist: Swap out white rice for cauliflower rice or serve with steamed veggies for a lower-carb meal.
- Vegetarian option: Try this sauce over tofu or seitan for a plant-based spin that still hits that bourbon flavor.
- Deeper flavor: Marinate the chicken in some of the sauce before cooking — I like to do this when I have extra time to enhance the taste.
How to Make Bourbon Chicken Recipe
Step 1: Prep and Coat the Chicken
Start by cutting your chicken thighs into bite-sized pieces; I find this size perfect for even cooking and easy eating. Toss the chicken with cornflour, salt, and black pepper until each piece is lightly coated — this helps create that slightly crispy texture once fried and thickens the sauce later on.
Step 2: Sear the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden on all sides but not fully cooked through, about 4-5 minutes. Avoid overcrowding the pan to get a nice sear—doing this in batches is totally worth it. Set the chicken aside once browned.
Step 3: Build the Sauce
Lower the heat to medium and add the minced garlic and ginger to the pan — give it about 30 seconds until fragrant, don’t let it burn! In a bowl, whisk together your light and dark soy sauces, chicken stock, bourbon, light brown sugar, and cornflour. Pour this mixture into the pan, stirring constantly to avoid lumps and watching it thicken into that signature glossy sauce.
Step 4: Combine and Simmer
Return the chicken to the pan and gently toss it in the sauce to coat every piece. Let it simmer for another 5-7 minutes on low heat until the chicken is cooked through and the sauce has thickened beautifully. Stir occasionally to prevent sticking and ensure an even glaze.
How to Serve Bourbon Chicken Recipe
Garnishes
I love finishing this dish with a generous sprinkle of thinly sliced spring onions and toasted sesame seeds. Not only do these add a fresh crunch, but they also brighten up the rich sauce with their vibrant color and nutty notes. It’s a simple touch that makes the dish pop on the plate.
Side Dishes
For me, nothing beats pairing this Bourbon Chicken Recipe with fluffy boiled rice or egg fried rice. The rice soaks up all that delicious sauce perfectly. I’ve also served it alongside steamed broccoli or snap peas for a bit of green crunch, which balances the sweetness wonderfully.
Creative Ways to Present
One fun way I’ve presented this for a casual dinner party is by serving it in mini lettuce cups for a handheld, fresh bite. It’s a big crowd-pleaser and looks beautiful on the table. You could also skew the cooked chicken and serve as bourbon chicken kebabs with grilled veggies for a summer barbecue twist!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, where it keeps well for up to 3 days. The sauce thickens a bit as it cools, but nothing that a quick stir won’t fix when you reheat. This makes it a perfect recipe for meal prep if you want delicious lunches or dinners ready to go.
Freezing
I’ve frozen this Bourbon Chicken Recipe successfully by portioning it into freezer-safe containers. When you want to enjoy it again, thaw overnight in the fridge and then reheat gently. The texture stays surprisingly good, and it’s such a lifesaver to have a flavorful homemade meal ready whenever you need.
Reheating
To reheat, I usually warm it on the stove over low heat, stirring occasionally until heated through. If the sauce has thickened too much, adding a splash of water or chicken stock helps loosen it back up to that lovely, glossy consistency. Microwave works in a pinch, but slow warming on the stove really preserves the taste and texture best.
FAQs
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Can I use chicken breast instead of thighs in this Bourbon Chicken Recipe?
Yes, you can substitute chicken breasts if preferred, but keep in mind they can dry out faster than thighs. To keep them juicy, slice them into larger pieces, cook briefly without overcooking, and consider marinating slightly before cooking.
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Is there a non-alcoholic substitute for bourbon in the sauce?
Absolutely! For a bourbon-free version, swapping bourbon with apple juice plus a tablespoon of Worcestershire sauce mimics the sweetness and tang without the alcohol. It won’t have the exact smoky flavor but still tastes delicious.
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How thick should the sauce be when making Bourbon Chicken?
The sauce should be glossy and thick enough to coat the chicken evenly without being overly sticky or heavy. It thickens nicely as it simmers and cools slightly, so aim for a pourable yet clingy texture while cooking.
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Can I make Bourbon Chicken Recipe ahead of time?
Yes, it’s a great make-ahead dish! Prepare it fully, then cool and refrigerate. Reheat gently on the stove or microwave when ready to serve. The flavors often taste even better the next day.
Final Thoughts
This Bourbon Chicken Recipe really feels like a little celebration every time I make it — the flavors are comforting yet exciting, and it’s surprisingly easy to pull together. I hope you give it a try and find it becoming your go-to weeknight winner or party favorite. Cooking it with a little care and sharing it with people you love just makes it all the more special.
Print
Bourbon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American-Chinese
Description
This Bourbon Chicken recipe features tender, juicy chicken thigh fillets cooked in a rich, savory-sweet bourbon sauce, perfect for a comforting dinner. The combination of garlic, ginger, and soy sauces creates a deep, flavorful profile enhanced by the caramel sweetness of brown sugar and the warmth of bourbon whisky. Serve it over steamed white rice or egg fried rice and garnish with scallions and sesame seeds for a classic, tasty dish inspired by American-Chinese cuisine.
Ingredients
Chicken
- 750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed)
- 2 tbsp cornflour (cornstarch in USA)
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil
- 3 cloves garlic, peeled and minced
- 1 tsp minced ginger
Bourbon Sauce
- 3 tbsp light soy sauce (use low sodium if preferred)
- 2 tbsp dark soy sauce (use low sodium if preferred)
- 1 tbsp cornflour (cornstarch in USA)
- 180 ml (3/4 cup) chicken stock (use low sodium if preferred)
- 4 tbsp bourbon whisky (replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce if preferred)
- 5 tbsp light brown sugar
To Serve
- Boiled rice or egg fried rice
- Spring onions (scallions), thinly sliced
- Sesame seeds
Instructions
- Prepare the Chicken: Trim the chicken thigh fillets and cut them into bite-sized pieces. In a bowl, toss the chicken with 2 tablespoons of cornflour, ¼ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
- Cook the Chicken: Heat 3 tablespoons of oil in a large skillet or pan over medium-high heat. Add the chicken pieces and cook until they are browned on all sides and mostly cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the minced garlic and ginger. Sauté briefly for 1-2 minutes until fragrant but not burnt, scraping up any browned bits from the chicken to incorporate flavor.
- Make the Bourbon Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, 1 tablespoon cornflour, chicken stock, bourbon whisky, and light brown sugar until smooth. Pour this mixture into the pan with the garlic and ginger.
- Thicken the Sauce: Stir the sauce continuously over medium heat until it begins to thicken and becomes glossy, about 3-5 minutes. The cornflour in the sauce will help create a rich glaze.
- Combine and Finish Cooking: Return the browned chicken pieces to the pan. Toss to coat them evenly in the bourbon sauce. Continue to cook for another 3-5 minutes, allowing the chicken to finish cooking and the sauce to cling beautifully to each piece.
- Serve: Serve the bourbon chicken hot over boiled white rice or egg fried rice. Garnish with thinly sliced spring onions and a sprinkle of sesame seeds for a fresh, nutty crunch.
Notes
- You can substitute bourbon whisky with apple juice and Worcestershire sauce if you prefer a non-alcoholic option without sacrificing flavor.
- Using boneless, skinless chicken thighs is recommended for tender and juicy results; chicken breast can be used but may dry out.
- Adjust the sweetness and saltiness by varying the amount of brown sugar and soy sauces based on your taste preferences.
- For a gluten-free version, ensure that the soy sauces and cornflour used are gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: bourbon chicken, chicken thigh, bourbon sauce, Asian-inspired chicken, savory sweet chicken, easy dinner recipe
