Bourbon Chicken

Bourbon chicken is a savory-sweet skillet dish with tender pieces of chicken coated in a glossy, flavorful sauce. With hints of brown sugar, soy sauce, and a touch of bourbon, this recipe delivers rich, balanced flavor that tastes better than takeout and comes together quickly at home.

It’s an easy dinner option that works well for busy weeknights but still feels special enough to serve guests. Pair it with rice or vegetables to soak up every drop of the sauce.

Ingredients You’ll Need

This recipe uses everyday pantry staples along with bourbon to create its signature sweet and savory glaze.

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup bourbon
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water

How to Make Bourbon Chicken

1. Season the chicken pieces lightly with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until browned and cooked through. Remove from the skillet and set aside.
4. Reduce the heat to medium and add the garlic and ginger to the skillet, stirring briefly until fragrant.
5. Carefully pour in the bourbon and allow it to simmer for a few minutes to reduce slightly.
6. Stir in the soy sauce, brown sugar, ketchup, and apple cider vinegar.
7. Return the chicken to the skillet and simmer until the sauce thickens slightly.
8. In a small bowl, mix the cornstarch with water to form a slurry.
9. Stir the slurry into the skillet and cook until the sauce is thick and glossy, coating the chicken evenly.
10. Remove from heat and serve warm.

Tips, Variations & Storage

• Chicken thighs stay especially tender, but chicken breasts work well too.
• Let the sauce simmer gently to deepen the flavor without burning.
• Serve over steamed rice, noodles, or with roasted vegetables.
• Adjust sweetness by reducing or increasing the brown sugar slightly.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently.

Frequently Asked Questions

Does bourbon chicken contain alcohol?
Most of the alcohol cooks off during simmering, leaving behind flavor rather than strong alcohol taste.

Can I make this without bourbon?
Yes, you can substitute apple juice or chicken broth, though the flavor will be slightly different.

Can this dish be made ahead of time?
Yes, bourbon chicken reheats well and is great for meal prep.

How do I keep the sauce from becoming too thick?
If the sauce thickens too much, add a splash of water or broth and stir until loosened.

Bourbon Chicken

Tender Asian-style chicken in a rich, bourbon-infused sauce—sweet, savory, and perfect over fluffy rice.

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Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings:6 servings

Calories:303

Ingredients Method Notes

Ingredients

  

• ¼ cup soy sauce
• ¼ cup light brown sugar packed
• ¾ cup water
• ¼ cup orange juice from 1 orange
• 3 tablespoons bourbon
• 1 teaspoon sesame oil
• ½ teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs trimmed and cut into 1-inch pieces
• 2 tablespoons cornstarch for coating chicken
• 1½ tablespoons vegetable oil
• 2 cloves garlic minced
• 1½ teaspoons fresh ginger grated
• 3 scallions thinly sliced (light & dark green parts separated)
• 1 tablespoon cornstarch mixed with water 1 Tbsp cornstarch + 1 Tbsp water
• 2 teaspoons rice vinegar

Method

 

1. In a medium bowl, whisk together the soy sauce, brown sugar, water, orange juice, bourbon, sesame oil, and black pepper to make the sauce.
2. In another bowl, toss the chicken with the cornstarch and 2 tablespoons of the sauce until evenly coated.
3. Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
4. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 10 minutes.
5. Stir in the garlic, ginger, and light green parts of the scallions and cook for about 1 minute.
6. Add the remaining sauce mixture and bring to a boil. Reduce heat and simmer about 5 minutes until slightly reduced.
7. Stir in the cornstarch slurry and cook until sauce thickens, about 2 minutes.
8. Remove from heat, stir in rice vinegar, sprinkle with dark green scallions, and serve over rice.

Notes

Serve over steamed rice to soak up the delicious sauce. Leftovers keep well in the refrigerator for up to 4 days.