This delicious and easy Bourbon Chicken recipe combines tender golden brown chicken breast bites with sweet and savory sticky bourbon sauce with a hint of spice.
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I first tried this bourbon chicken on a rainy weeknight when I wanted something fast, comforting, and a little bit special. The result: tender, golden-brown chicken bites cloaked in a glossy, sweet-and-savory bourbon glaze with just enough heat to keep it interesting. It’s a go-to when I want takeout flavors without leaving the kitchen — and it pairs beautifully with simple sides like steamed rice or quick stir-fried greens. If you enjoy hearty, sticky sauces, this recipe delivers every time. For another easy weeknight chicken idea, try this one-pot chicken and rice for a full meal cooked in one skillet.
Why you’ll love this dish
This bourbon chicken strikes a rare balance: it’s fast enough for weeknights, polished enough for dinner guests, and flexible enough to adapt to what you have on hand. The sauce—made from brown sugar, soy, and a splash of bourbon—caramelizes into a sticky coating that clings to each bite of chicken. Using boneless chicken breast keeps it lean and quick to cook; swap to thighs if you want juicier, slightly richer meat.
“A family hit — sweet, sticky, and just the right kick. Doubled the sauce next time!” — home cook review
When to make it:
- Busy weeknights when you want restaurant flavor in 30 minutes.
- Casual dinner parties where you want a crowd-pleaser that isn’t fussy.
- Meal prep: it reheats well and makes excellent leftovers for lunches.
How this recipe comes together
This is a quick, three-part process: prepare the chicken, make the bourbon sauce, then finish by tossing the browned chicken into the sticky glaze.
- Cut chicken into bite-sized pieces and quickly coat with a thin layer of cornstarch for crunch and sauciness.
- Sear the chicken in a hot skillet until golden and just cooked through. Remove and keep warm.
- Make the sauce in the same pan: sauté aromatics, deglaze with bourbon, add the sweet-savory mixture, thicken with a cornstarch slurry, then return the chicken to coat.
Expect about 5–7 minutes active prep and 15–20 minutes cooking time. The result is glossy, clingy sauce with tender chicken inside.
Ingredients — What you’ll need
- 1½ lb (700 g) boneless, skinless chicken breasts, cut into 1-inch pieces (use thighs for juicier texture)
- 2 tbsp cornstarch (for coating)
- 2 tbsp vegetable oil (neutral oil for frying)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced or grated
- 1/2 tsp red pepper flakes (adjust for heat)
- 3/4 cup brown sugar, packed (light or dark)
- 1/3 cup soy sauce (use low-sodium if preferred)
- 1/4 cup bourbon (see FAQs for alcohol notes)
- 2 tbsp ketchup (adds acidity and body)
- 1 tbsp rice vinegar or apple cider vinegar
- 1/2 cup chicken broth or water
- 1 tbsp sesame oil (finishing)
- 1–2 tsp cornstarch mixed with 2 tbsp water (slurry to thicken)
- Sesame seeds and sliced green onions, for garnish
Ingredient notes and substitutions:
- Gluten-free: use tamari or gluten-free soy sauce and ensure cornstarch is certified GF.
- Less sweet: reduce brown sugar to 1/2 cup and taste before finishing.
- Non-alcoholic: substitute additional chicken broth plus 1 tbsp apple juice for bourbon, though flavor will differ.
For complementary Asian-style mains see a classic chicken chow mein if you want noodle options.
Directions — Step-by-step instructions
- Prep chicken and sauce ingredients so everything is at hand.
- Toss chicken pieces with 2 tbsp cornstarch in a bowl until lightly coated. Shake off excess.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
- Add chicken in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Lower heat to medium. Add a touch more oil if the pan is dry. Sauté garlic, ginger, and red pepper flakes 30–45 seconds until fragrant.
- Carefully add the bourbon to deglaze the pan (it may flame briefly). Scrape browned bits from the bottom.
- Stir in brown sugar, soy sauce, ketchup, vinegar, and chicken broth. Bring to a simmer.
- Whisk the cornstarch slurry and pour into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy.
- Return chicken to the pan and toss until every piece is well-coated and heated through. Finish with sesame oil.
- Plate and garnish with sesame seeds and sliced green onions.
Quick timing tips: use a hot pan for browning, but reduce heat for the sauce so sugar doesn’t burn. If sauce thickens too fast, stir in a splash of water.
Best ways to enjoy it
- Over steamed jasmine or white rice for classic takeout vibes.
- Served on a bed of fried rice or alongside simple stir-fried vegetables.
- Make a bowl with rice, shredded cabbage, carrots, cucumber, and a drizzle of extra sauce for a quick lunch bowl.
- For a lighter meal, serve with cauliflower rice or a mixed green salad and roasted sweet potatoes.
- Garnish ideas: toasted sesame seeds, thinly sliced scallions, or a few toasted peanuts for crunch.
Plating suggestion: mound rice, place bourbon chicken on top, finish with scallions and a scattering of sesame seeds for contrast.
How to store & freeze
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave on medium power in 30-second bursts, stirring in between.
Food safety: refrigerate within two hours of cooking and reheat to 165°F (74°C) before serving.
Helpful cooking tips
- Don’t skip the cornstarch coating: it gives the chicken a thin, crispy exterior that helps the sauce adhere.
- Use a hot pan and don’t overcrowd it — overcrowding steams the chicken instead of browning it.
- Taste the sauce before adding the slurry: sugar and soy vary by brand; adjust sweetness or salt as needed.
- If you don’t want flames when adding bourbon, remove the pan from the heat, add the bourbon, then return to the burner.
- Make it ahead: cook chicken and sauce separately; store refrigerated and combine/heat when ready to serve. Pair this savory main with a simple dessert like an applesauce cake for a cozy finish.
Creative twists
- Pineapple Bourbon Chicken: add 1 cup pineapple chunks and 2 tbsp of pineapple juice to the sauce for a tropical lift.
- Spicy Bourbon: double the red pepper flakes and add 1 tbsp sriracha to the sauce.
- Honey Bourbon: replace half the brown sugar with honey for floral sweetness.
- Vegetarian option: swap chicken for thick tofu cubes; press and pan-fry before finishing in the sauce.
- Low-sugar: replace brown sugar with a monk-fruit sweetener designed for baking, but reduce quantity and taste as you go.
FAQ — Helpful answers
Q: Does the bourbon keep alcohol in the finished dish?
A: Most of the alcohol cooks off during simmering, but trace amounts can remain. If you want zero alcohol, substitute an equal amount of chicken broth plus 1 tbsp apple juice or apple cider vinegar for acidity.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and more forgiving; reduce cook time slightly if using boneless thighs since they’re often thicker.
Q: How do I get the sauce glossy and not grainy?
A: Make sure the sugar is fully dissolved before adding the slurry. Whisk the slurry well and add it slowly while simmering; cook just until it thickens and becomes glossy, then remove from heat to avoid overcooking.
Q: Can I meal-prep this for lunches?
A: Absolutely. Store chicken and rice separately for best texture. Reheat in a skillet with a splash of water to revive the sauce.
Q: Is this safe for kids?
A: Yes — once cooked, most alcohol has evaporated. Adjust the spice level to taste by reducing or omitting red pepper flakes.
Conclusion
If you want a quick, restaurant-style dish that tastes indulgent without fuss, this bourbon chicken is a reliable winner — sticky, sweet, and easy to scale. For more inspiration and flavor variations, check out this take on Delicious Bourbon Chicken with Vegetables Recipe, or see an alternative take in this Easy Chinese Bourbon Chicken Takeout-Style Recipe. If you’re thinking of swapping pork for another night, this Delicious Brown Sugar Bourbon Pork Chops Recipe has a related sweet-and-savory profile worth trying.
Bourbon Chicken
Ingredients
Method
- Prep chicken and sauce ingredients so everything is at hand.
- Toss chicken pieces with 2 tbsp cornstarch in a bowl until lightly coated. Shake off excess.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
- Add chicken in a single layer (work in batches if needed). Sear 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Lower heat to medium. Add a touch more oil if the pan is dry. Sauté garlic, ginger, and red pepper flakes 30–45 seconds until fragrant.
- Carefully add the bourbon to deglaze the pan (it may flame briefly). Scrape browned bits from the bottom.
- Stir in brown sugar, soy sauce, ketchup, vinegar, and chicken broth. Bring to a simmer.
- Whisk the cornstarch slurry and pour into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy.
- Return chicken to the pan and toss until every piece is well-coated and heated through. Finish with sesame oil.
- Plate and garnish with sesame seeds and sliced green onions.
