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Bourbon Chicken

This bourbon chicken recipe is sweet, sticky, and full of flavor — perfectly replicating the deliciousness of mall food court favorites, made at home with simple ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pounds boneless, skinless chicken thighs, cut into pieces Use thighs for juiciness.
  • 2 tablespoons olive oil For cooking the chicken.
  • 3 cloves garlic, minced Adds flavor to the dish.
  • 1 tablespoon fresh ginger, grated For a fresh taste.
For the sauce
  • 1/4 cup bourbon (or apple juice for alcohol-free) Bourbon provides depth of flavor.
  • 1/2 cup low-sodium soy sauce Helps reduce saltiness.
  • 1/2 cup brown sugar Adds sweetness to the sauce.
  • 1/4 cup apple juice Complement to the bourbon.
  • 2 tablespoons ketchup For added flavor.
  • 1 tablespoon apple cider vinegar Provides a tangy contrast.
  • 1/4 teaspoon red pepper flakes (optional) For a hint of spice.
  • 2 tablespoons cornstarch To thicken the sauce.
  • 2 tablespoons water To mix with cornstarch.
For serving
  • 4 servings cooked white rice Base for serving the chicken.
  • to taste green onions, sliced For garnish.
  • to taste sesame seeds (optional) For garnishing.

Method
 

Make the sauce
  1. In a bowl, whisk together bourbon, soy sauce, brown sugar, apple juice, ketchup, vinegar, and optional red pepper flakes. Set aside.
Cook the chicken
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken pieces and cook until browned and mostly cooked through, about 6–8 minutes.
  3. Add garlic and ginger and cook for 30 seconds until fragrant.
Simmer & thicken
  1. Pour the sauce into the skillet and bring to a gentle boil.
  2. Reduce heat and simmer for 10 minutes.
  3. Stir in the cornstarch slurry and cook for 2–3 minutes until thick and glossy.

Notes

Serve bourbon chicken over warm white rice and top with green onions and sesame seeds. Pairs well with steamed broccoli or green beans. Let chicken cool, then store in an airtight container in the fridge for 3–4 days or freeze for up to 2 months. Reheat gently.