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Bourbon Chicken is one of those meals that tastes like it came from your favorite takeout spot, but it comes together right in your kitchen in about 30 minutes. Tender chicken pieces are tossed in cornstarch, seared until crispy, and coated in a sticky-sweet sauce made with bourbon, soy sauce, brown sugar, and fresh garlic. Serve it over rice for an easy weeknight dinner the whole family will love.
If you love easy, flavorful chicken dinners like this, try my Honey Garlic Chicken or Kung Pao Chicken. Find more favorites in our chicken dinner recipes collection.
3 Tips for Getting This Bourbon Chicken Just Right
- Coat the chicken well in cornstarch. This is what gives the chicken that crispy, golden sear before the sauce goes on. Toss the pieces until they’re evenly coated, and shake off any excess. Skipping this step or under-coating means the chicken won’t get that texture contrast that makes this recipe stand out.
- Use a high-heat neutral oil. You need an oil that can handle a hot skillet without smoking. Vegetable, canola, or avocado oil all work well. Skip extra virgin olive oil here as it has a low smoke point and will burn at the heat you need for a good sear.
- Don’t crowd the pan. Cook the chicken in batches so each piece has room to sear and get crispy. Overcrowding the skillet traps steam, and you’ll end up with soft, pale chicken instead of golden, crispy pieces.
RECIPE WALK-THROUGH
How To Make Bourbon Chicken
See the recipe card below for full, detailed instructions
This comes together in three quick phases: sear the chicken until crispy, build the sauce in the same pan, and toss everything together. The whole thing takes about 25-30 minutes from start to plate.
Step 1: Mix the Sauce
In a small bowl, combine bourbon, low-sodium soy sauce, chicken broth, light brown sugar, and red pepper flakes. Set aside. Doing this first helps as things move fast once you start cooking
- If skipping bourbon, use apple juice as a non-alcoholic substitute.
Step 2: Coat the Chicken
Toss cubed chicken (thighs, breast, or tenders) with cornstarch, salt, and pepper in a medium bowl until pieces are evenly coated.
Step 3: Brown the Chicken
Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook the chicken in batches for 3 to 4 minutes on each side, until golden-brown and crispy. Transfer the chicken to a plate (don’t discard the browned bits in the pan).
- Heat the oil: It’s important to let the oil get properly hot before adding chicken. If the oil isn’t shimmering, the cornstarch coating won’t crisp up.
- Browning the chicken: The chicken doesn’t need to be cooked all the way through at this stage, since it’ll finish in the sauce.
Step 4: Build the Sauce
Add garlic and ginger to the same pan, cook over medium heat about 1 minute, stirring constantly until fragrant. Pour in the bourbon-soy sauce mixture and bring it to a boil.
- Watch the garlic closely; it goes from fragrant to burnt quickly. The browned bits from the chicken will dissolve into the sauce, adding flavor.
Step 5: Finish and Serve
Add the chicken back to the skillet. Reduce to a simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and reduces by about half. It should be glossy and thick enough to cling to the chicken.
Garnish with sliced scallions and sesame seeds and serve over rice.
- If the sauce isn’t as thick as you’d like, you can mix 1 teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce.
- The sauce continues to thicken as it cools, so pull it just before it looks perfect.
What to Serve with Bourbon Chicken
Serve alongside steamed rice or fried rice and sauteed broccoli or vegetable stir fry for a full takeout-style spread. You can also try the chicken in lettuce wraps or over pan-fried noodles for something different.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Refrigerate leftovers in an airtight container for up to 4 days
- Reheating: Reheat in the microwave at 50% power for about 2 minutes. Stovetop reheating is also an option (add a splash of broth to loosen the sauce).
- Freezing: Cool completely, store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Meal Prep: This holds up well for lunches. The sauce actually gets better as it sits and the flavors meld. Store rice separately to keep it from getting soggy.
Frequently Asked Questions
Can I make bourbon chicken without alcohol?
Yes, just replace bourbon with the same amount of apple juice. The flavor will be slightly different: you’ll lose the smoky, caramel depth that bourbon adds, but the sauce will still be sweet, savory, and delicious. The alcohol cooks off during simmering, so the bourbon version doesn’t taste “boozy.”
Can I use chicken breast instead of thighs?
Yes. Thighs are more forgiving and stay tender. Breasts work but are leaner and can dry out faster, so slightly shorter cook times help. Tenders are a good middle ground. Whatever cut, keep pieces around 1 inch for even cooking.
How do I make the sauce thicker?
Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering sauce. Also, letting the sauce simmer a little longer will thicken it naturally. It also continues to thicken as it cools.
What type of bourbon should I use?
Any standard bourbon works. You don’t need anything expensive since the flavor blends into the sauce. Avoid flavored whiskeys.
More Takeout-Inspired Dishes
- Cashew Chicken and Broccoli
- Teriyaki Chicken Bowl
- Chicken Chow Mein
- Sticky Chicken
- Slow Cooker Orange Chicken
Bourbon Chicken
Ingredients
For the chicken:
- 1 pound boneless skinless chicken thighs (or breast or tenders) cut into 1-inch cubes
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil vegetable, canola, or avocado
For the sauce:
- 1/4 cup bourbon or apple juice for a non-alcoholic version
- 1/4 cup low-sodium soy sauce
- 3/4 cup low-sodium chicken broth
- 1/4 cup light brown sugar packed
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
For garnish:
- Sliced scallions
- Sesame seeds
Instructions
- In a small bowl, whisk together the bourbon, soy sauce, chicken broth, brown sugar, and red pepper flakes. Set aside.
- In a separate bowl, combine the cornstarch, salt, and pepper. Add the chicken pieces and toss until evenly coated.
- Heat the oil in a large skillet or wok over medium-high heat until shimmering. Working in batches, add the chicken and cook for 3-4 minutes per side, until golden brown and crispy. Remove to a clean plate.
- Reduce heat to medium. Add the garlic and ginger to the same pan and cook for about 1 minute, stirring constantly, until fragrant.
- Pour the sauce mixture into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
- Add the chicken back to the skillet and reduce heat to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce reduces by about half and is glossy and thick enough to coat the chicken.
- Garnish with sliced scallions and sesame seeds. Serve over white rice.
Notes
- Chicken cut: Thighs are recommended for the most tender, forgiving results. Breast works but is leaner and can dry out faster. Tenders are a nice middle ground. Cut into even 1-inch pieces for consistent cooking.
- Non-alcoholic version: Substitute the bourbon with an equal amount of apple juice. The sauce will still be sweet and savory, though you’ll lose some of the smoky depth.
- Oil choice: Use a neutral, high-heat oil like vegetable, canola, or avocado. Avoid extra virgin olive oil as it has a low smoke point and will burn.
- Don’t crowd the pan. Sear the chicken in batches so each piece gets proper contact with the hot surface. Overcrowding creates steam instead of a sear.
- Sauce thickness: If the sauce isn’t thick enough after simmering, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. The sauce also continues to thicken as it cools.
- Garlic and ginger: Fresh is best here. If you don’t want to grate fresh ginger, look for squeeze tubes in the produce section at your grocery store. They stay fresh for weeks.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Microwave at 50% power for about 2 minutes, or reheat on the stovetop with a splash of chicken broth to loosen the sauce.
- Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Meal prep: This holds up well for lunches. Store the chicken and sauce together, but keep rice in a separate container to prevent sogginess.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
