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
Scale
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