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Bourbon Chicken

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This bourbon chicken features tender chicken pieces coated in a glossy, sweet-and-savory bourbon glaze, perfect for a fast weeknight dinner or a casual dinner party.
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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1½ lb 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 for finishing
  • 1–2 tsp cornstarch mixed with 2 tbsp water slurry to thicken
  • Sesame seeds and sliced green onions for garnish

Method
 

Preparation
  1. Prep chicken and sauce ingredients so everything is at hand.
  2. Toss chicken pieces with 2 tbsp cornstarch in a bowl until lightly coated. Shake off excess.
Cooking
  1. Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
  2. 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.
  3. 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.
  4. Carefully add the bourbon to deglaze the pan (it may flame briefly). Scrape browned bits from the bottom.
  5. Stir in brown sugar, soy sauce, ketchup, vinegar, and chicken broth. Bring to a simmer.
  6. Whisk the cornstarch slurry and pour into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy.
  7. Return chicken to the pan and toss until every piece is well-coated and heated through. Finish with sesame oil.
  8. Plate and garnish with sesame seeds and sliced green onions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 25g

Notes

For best results, don’t skip the cornstarch coating to achieve a crispy texture and ensure the chicken is cooked in batches to avoid steaming. Adjust flavors in the sauce to your liking.
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