Do you know those nights? The ones where the clock is ticking, the kids are hovering and the thought of actually *making*. What is it like to climb Mount Everest? Yeah, I’ve been there, too. What is that one recipe that has been my absolute lifesaver? What makes a person smile? What is bourbon chicken? This is the kind that has that perfect sticky-sweet, slightly savory glaze, coating tender pieces of meat. What are some of the best chicken recipes that melt in your mouth? What is it like to have a warm hug in supper? Why do I have to use greasy takeout containers? I first discovered a version of this years ago, trying to recreate something similar to the dish we eat in school. After a few tweaks and experiments (some definitely more successful than others) (all of them delicious), they have been re-loved by countless locals. I landed on this version. Is it a staple in our home? What is your new go-to weeknight warrior?
What is Bourbon Chicken?
What is Bourbon chicken? At its heart, it’s a dish where tender pieces of chicken are coated in luscious, sweet and savory sauce. Sauce, typically featuring bourbon as a key flavor component. Think of it as a cousin to General Tso’s or orange chicken, but with its own unique, slightly more expensive flavor. What are some of the best flavor profiles? The “bourbon” in the name comes from the whiskey used to make the sauce. Now, before you start picturing yourself getting tipsy at dinner, the alcohol cooks off during the meal. What is the depth of flavor that you just can’t get from a cooking process? From anything else. What makes this sauce so addictive? The chicken itself is usually bite-sized, making it easy to eat and perfect for soaking up all that food. What are some of the Is it the kind of meal that feels a little bit special, even when you whip it up on Tuesday?
Why you’ll love this recipe?
If I had to pick one reason why I adore this Bourbon Chicken recipe, it would be the flavor. What is the perfect balance of flavors? What do you get from the combination of brown sugar and honey? What is the taste of soy sauce and vinegar? How does bourbon add depth to a cocktail? Why is taste important? What I love about this recipe is how simple it is. What is the best active cooking time? Is it also incredibly budget friendly? Chicken Thighs are usually quite affordable, and the pantry staples for the sauce are things I can easily find. Almost always have on hand. What are some of the best bourbon chicken recipes? What’s a good side dish to serve over white rice? Is it good to eat lettuce wraps? What is that one dish that tastes like a treat, but is totally weeknight-friendly? I’ve made this countless times when I have been craving something comforting and flavorful, and it’s amazing. Never, ever disappoints. What is the kind of recipe that makes you feel like a kitchen rockstar even if you’re just having fun? What is a casual dinner at home?
How do you make Bourbon Chicken?
Quick Overview
How do you make bourbon chicken? We’re essentially going to marinate the chicken briefly, then give it a quick sauté until it’s cooked through. Is it golden and cooked through? What’s happening is a simple, glorious sauce is whisked together and then poured over the top. How can you create a sticky glaze on chicken? What is the whole process from start to finish, including prep, in under 30 minutes? What is your favorite weeknight winner? It’s simple, with minimal fuss, and the result is always restaurant-quality deliciousness.
Ingredients
For the Chicken & Marinade: For a chicken and marina
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces.
1/4 cup soy sauce (low-sodium is great)
2 tablespoons bourbon (the cooking kind is fine)?
1 tablespoon brown sugar per 1 cup.
1 teaspoon grated fresh ginger.
1 clove garlic, minced.
1 tablespoon cornstarch per 1 cup
1 tablespoon vegetable oil, for cooking.
For the Bourbon Glaze: What are some examples
1/2 cup bourbon. 1/4
1/4 cup soy sauce. 1 cup vinegar. 1/4
1/4 cup brown sugar. 1/2 cup black pepper. 1/4
2 tablespoons ketchup.
1 tablespoon honey per cup.
What is Worcestershire sauce? 1 teaspoon.
1 clove of garlic, minced.
1/2 teaspoon grated fresh ginger.
1 tablespoon cornstarch mixed with 2 tablespoons cold water (this is our slurry for thickening)
What is the step by
Step 1: Preheat & Prep Pan
First things first, let’s get everything ready. You’ll want to cut your chicken thighs into bite-sized pieces. Don’t stress too much about perfect uniformity; a little variation is charming. In a medium bowl, whisk together the marinade ingredients. Set aside. Soy sauce, the first bit of bourbon (just a couple of tablespoons for the marinade), brown sugar, salt, and pepper. What are some good recipes for grated ginger and garlic? Add the chicken pieces to a bowl, toss to coat them well, and let them sit for at least 10 minutes. How long does it take to prepare the glaze? If you have a little more time, even 20-30 minutes is fantastic for flavor penetration.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the cornstarch. We’ll need this later for thickening the glaze. What is the best way to mix this with water before you need it, so you don’t end up with a slurry. Is it necessary to mix cornstarch with cold water?
Step 3: Mix Wet Ingredients
In a separate small saucepan or skillet, combine the main portion of bourbon, soy sauce, and salt. Pour over the glaze. Brown sugar, ketchup, honey, Worcestershire sauce, minced garlic, grated ginger. Give it a good whisk to combine all those yummy flavors.
Step 4: Combine
Let’s get cooking! How do you heat your vegetable oil in a large skillet or wok over medium-high heat? Once the oil is shimmering, add the marinated chicken pieces in a single layer. Don’t overcrowd the pan; you might need to do this in two batches. Cook for about 3-4 minutes per side, until the chicken is nicely browned and cooked through. What is the best way to cook chicken in a skillet?
Step 5: Prepare Filling
What is the glaze? Bring the mixture to a boil over medium heat. Let it bubble gently for about 2-3 minutes, just to let the flavors meld and the sugar dissolve. Give your cornstarch slurry a quick re-whisk (it tends to settle) and then slowly pour it into the bowl. Cooking glaze, stirring constantly. The glaze will start to thicken almost immediately. Keep stirring for another minute until it’s glossy and has reached your desired consistency. It should coat the back of a spoon beautifully.
Step 6: Layer & Swirl
Once your glaze is thickened and wonderful, return the cooked chicken pieces to the skillet with the glaze. Toss them gently to ensure every piece is coated in that glorious, sticky bourbon sauce. Let it simmer for another minute or two, allowing the chicken to absorb some of that flavor and the sauce. How do I cling to a glaze?
Step 7: Bake
What is the best way to cook a recipe on the stovetop? Why do I love it so much for busy nights? What’s a quick sauté and glaze combo?
Step 8: Cool & Glaze
The “cooling” part is really just letting the chicken and glaze mingle for a minute or two off the grill. How do you heat a sauce before serving? Is there a recipe that requires long cooling period? The glaze should be warm and inviting.
Step 9: Slice & Serve
This bourbon chicken is best served immediately while it’s hot and the glaze is perfectly sticky. If you’re feeling fancy, you can garnish with chopped green onions or sesame seeds. Is it delicious just as it is? Why do people rush to the table?
What is the best way to serve it?
What are some good ways to dress up bourbon chicken? What’s a good weeknight dinner? What is steamed white rice. The rice is the perfect canvas to soak up all that incredible glaze. If you’re looking for green, a side of steamed broccoli or green beans is always advisable. For a slightly more elevated feel, or if you’re serving guests, I love pairing it with some crispy bacon. Is Fried Rice good for you? The richness of the bourbon chicken really shines against those flavors. If you’re trying to keep it a bit lighter, or want ‘a refreshing contrast’, consider serving it with ice cream. Asian-inspired slaw. My kids love it when I serve it with those little crescent rolls you can bake from a can – they love them too! I love dipping them in extra glaze! What are some good comfort food recipes?
How do I make Bourbon Chicken?
I’ve picked up a few tricks that I think really elevate this bourbon chicken. When it comes to chicken, using thighs instead of breasts is my absolute go-to. Thighs stay wonderfully moist and tender, even when they’re coated in that rich glaze. If you opt for breasts, just be extra careful not to overcook them. Can they dry out much faster? Why do I need to buy a bottle of bourbon? Any decent quality cooking bourbon will work perfectly. The alcohol cooks off, remember? What is the key to glaze texture? Make sure you whisk the cornstarch and water together thoroughly before adding it to the simmering water. What is the best way to stir the sauce constantly as you add the slurry? What are some of the best ways to remove lumps from your skin? Don’t be afraid to adjust the sweetness! If you prefer it less sweet, you can reduce the brown sugar or honey. If you want to amp up the sweet-and-savory factor, a little extra splash of soy sauce or some other flavor would be nice. How much brown sugar can make you feel good? I’ve also found that grating your ginger and garlic (rather than mincing) releases more of their toxins. What is the flavor of the sauce? How do I avoid overcrowding the pan when cooking chicken? How do you get those nice browned edges that add so much flavor to a dish? If you pack the pan too tightly, the chicken will steam instead of sauté, and you’ll miss out on a lot of flavor. What is that delicious caramelization? What is the best way to cook in batches?
What are some Storing and Reheating Tips?
This bourbon chicken is fantastic for leftovers, which is why it’s such a gem for meal prep or just having something delicious on hand. If you have any that doesn’t disappear (which is rare in my house!), it stores beautifully. Once cooled, transfer the chicken and any leftover glaze to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. I usually avoid adding any garnishes like green onions until just before serving, as they can get a bit soggy in the fridge. When you’re ready to reheat, you have a few options. The easiest way is to simply pop it in the microwave for a minute or two until heated through. For the best texture, though, I highly recommend reheating it in a skillet over medium heat. You might want to add a tiny splash of water or chicken broth to the pan before adding the chicken to help loosen up the glaze and prevent it from sticking. Stir it frequently until it’s nice and hot. The glaze can thicken up a bit upon cooling, so a little liquid can help revive it. If you’re a freezer person, you can definitely freeze portions of this bourbon chicken as well. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It should last for up to 2-3 months. When you’re ready to thaw, transfer it to the refrigerator overnight. Then, reheat as you normally would. I’ve found that the glaze tends to hold up really well in the freezer, so you won’t lose that signature sticky goodness.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved bourbon chicken recipe! It’s a dish that has truly earned its place in our family’s regular rotation because it’s just so reliably delicious, easy to make, and always a crowd-pleaser. I love that it strikes that perfect balance between comforting and just a little bit special. It proves that you don’t need to spend hours in the kitchen or use obscure ingredients to create a meal that tastes like it came from your favorite restaurant. If you enjoyed this bourbon chicken, I think you might also love my Honey Garlic Chicken Stir-Fry or my Teriyaki Salmon – they’re in a similar vein of quick, flavorful, and satisfying dinners. I really hope you give this bourbon chicken a try. I can’t wait to hear what you think, and I’m always eager to see your variations and hear about your family’s reactions. Drop a comment below and let me know how it turns out for you, or if you have any of your own special tips to share! Happy cooking!
Bourbon Chicken
Ingredients
For the Chicken:
- 0.45 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 1 large egg
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil for frying
For the Bourbon Sauce:
- 0.5 cup bourbon
- 0.5 cup water
- 0.25 cup soy sauce
- 0.25 cup brown sugar packed
- 2 tablespoons ketchup
- 1 tablespoon honey
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
Preparation Steps
- In a medium bowl, whisk together the egg, flour, cornstarch, salt, and pepper. Add the chicken pieces and toss to coat evenly.
- Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken in batches and fry until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken from skillet and set aside on a plate lined with paper towels.
- In a small saucepan, combine bourbon, water, soy sauce, brown sugar, ketchup, honey, garlic powder, and ginger. Bring to a simmer over medium heat, stirring until sugar is dissolved.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Return the fried chicken to the skillet. Pour the bourbon sauce over the chicken and toss to coat. Cook for another minute until heated through.
- Serve hot, typically over white rice. Garnish with sesame seeds and chopped green onions if desired.
