Bourbon Chicken
Tender chicken pieces are coated in cornstarch, seared until crispy, and tossed in a sticky bourbon sauce made with soy sauce, brown sugar, garlic, and fresh ginger. Ready in about 30 minutes and perfect served over rice.
Servings: 4 servings
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
Calories: 330kcal | Carbohydrates: 23g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 841mg | Potassium: 425mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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