Easy Bourbon Chicken
Let’s Talk Bourbon Chicken (and How I Messed It Up the First Time)
If you’ve ever craved that glossy, sweet chicken from the food court at the mall—oh man, the nostalgia—this Easy Bourbon Chicken recipe is for you. The first time I tried making it at home, I actually confused bourbon the whiskey with bourbon chicken the dish (did you know it’s not that boozy?). My neighbor Julie set me straight, bless her heart, and now I whip it up whenever I need something unfussy but a little bit special. Plus, it’s one of the very few dishes my picky nephew actually requests, which says something. And don’t get me started on the time I tried to substitute apple juice and forgot to reduce it—let’s just say it was more soup than sauce. Live and learn, right?
Why I Think You’ll Love This (and When I Make It)
I make this when I’m craving Chinese takeout but don’t want to spend the cash—or, honestly, when it’s raining and the idea of leaving the house sounds as appealing as ironing socks. My family goes absolutely bonkers for this because it’s sweet without being cloying (unless you dump in too much brown sugar, which I’ve totally done), and the chicken comes out ridiculously tender if you don’t rush it. Oh, and it’s one of those dishes that looks way fancier than it really is, so if you want to trick your friends into thinking you’re a kitchen wizard, this is the one. (P.S. Sometimes the sauce isn’t as thick as I’d like, but a quick cornstarch slurry does the trick. Or just let it simmer—it’ll get there. Eventually.)
What You’ll Need (Substitutions Welcome)
- 1.5 lbs chicken thighs, boneless and skinless (breasts work, but thighs are juicier; my cousin insists on using drumsticks—go wild!)
- 2 tbsp olive oil (or any cooking oil, really—I’ve used canola in a pinch)
- 3 cloves garlic, minced (the pre-minced jar stuff is fine if you’re in a hurry; I won’t tell)
- 1/4 cup bourbon (I’ve used Jack Daniels, but honestly any bourbon or even apple juice if you don’t want the booze)
- 1/4 cup soy sauce (low-sodium is my go-to, but regular is fine—just taste before adding extra salt)
- 1/2 cup brown sugar (packed; my gran always said to use dark brown, but I think light works just as well)
- 1/4 cup ketchup (Heinz or whatever is on sale, no judgment)
- 1 tbsp apple cider vinegar (white vinegar works if that’s all you’ve got)
- 1/2 tsp ground ginger (fresh is nice, but ground is what I usually grab)
- 1/4 tsp red pepper flakes (optional, or add more if you like a kick)
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional but recommended if you like a stickier sauce)
- Green onions and sesame seeds for topping (if you wanna get fancy)
How I Throw It All Together (With a Few Bumps Along the Way)
- Cut your chicken into bite-sized pieces. Don’t stress about making them perfectly even—just try to avoid any monster chunks, unless that’s your thing.
- Heat the oil in a big skillet (nonstick is easiest, but I’ve used a cast iron pan before—just takes a little more elbow grease on cleanup) over medium-high heat. Dump in the chicken, give it a quick sprinkle of salt and pepper, and let it brown. Don’t move it too much or it won’t get those nice crispy bits.
- Once the chicken’s cooked through—maybe 6 to 8 minutes—push it to the edges of the pan and toss in your garlic. Stir until it smells amazing. If it starts to brown too quickly, just lower the heat a bit.
- Pour in the bourbon. I usually hold my breath here because it sizzles more than I expect. Let it cook for a minute or two so most of the alcohol burns off. (This is where I sneak a little taste, but don’t poke your tongue in the hot pan, obviously.)
- Add the soy sauce, brown sugar, ketchup, vinegar, ginger, and red pepper flakes. Stir everything together so the chicken’s coated in that glossy sauce.
- Let it simmer. I mean, really let it go—10, 12, even 15 minutes. Sometimes the sauce looks thin for ages, and then suddenly thickens up; don’t panic if it’s not instant. If you want it even thicker, mix your cornstarch and water, then pour it in. Stir until it gets all shiny and clingy.
- Take it off the heat, scatter over some chopped green onions and sesame seeds if you’re feeling posh. Serve up while it’s piping hot (or, if you’re like me, straight out of the pan at the counter—some things can’t wait).
Little Things I Learned (the Hard Way)
- Cutting the chicken too small makes it dry out. I used to dice it tiny, and it just turned sad and chewy.
- Once, I doubled the sauce thinking more was better. It was a swimming pool of sauce. Stick with the ratios above, or add a bit more cornstarch if you want it thicker (but don’t go overboard).
- And yeah, that time I used apple juice instead of bourbon? Totally works, but the flavor isn’t quite as deep. Perfect if you’re out of bourbon, though.
Variations I’ve Actually Tried (and One I Regretted)
- Swap the brown sugar for honey—it’s a bit stickier and I like the floral note. Just watch it doesn’t burn.
- Add a splash of orange juice with the bourbon. That’s a twist my brother-in-law swears by (he’s not wrong, for once).
- Once I added pineapple chunks, and… honestly, it was a bit weird. Maybe if you’re really into sweet-and-savory, but I won’t do that again.
What You Need Gear-Wise (and What to Do If You Don’t Have It)
A big skillet is ideal. Nonstick or stainless steel—either way, you’ll be fine. If you don’t have a skillet, a big regular saucepan totally works. Actually, I’ve even used a wok when my skillet was MIA, and it turned out just dandy. And if you don’t have a garlic press, just smash the cloves with the flat of your knife. Or buy the jarred stuff. No one will know.
How I Store Leftovers (If There Are Any…)
Pop any leftovers into an airtight container and chuck it in the fridge. It’ll keep for up to three days, but honestly, in my house it never lasts more than a day—someone always nabs it for a midnight snack. I’ve been known to eat it cold, straight out of the fridge. Judge away.
What to Serve With Bourbon Chicken (Personal Preferences Ahead)
I usually spoon this over a mountain of white rice (sometimes jasmine, sometimes just plain long grain—depends what’s in the cupboard). Steamed broccoli on the side makes me feel like a responsible adult. Occasionally, I’ll toss in some sauteed peppers if I’m feeling wild. My uncle insists on eating it with buttery mashed potatoes, and… it’s not bad, actually.
If I Could Give Only One Pro Tip (and a Cautionary Tale)
Don’t try to rush the simmering step. I once tried cranking the heat to speed things up, and the sauce burned before it thickened. Huge mess, smelled like burnt sugar for days. Just let it do its thing on medium heat. Oh, and if you forget to add the cornstarch, don’t sweat it—the sauce will still taste great, just a bit runnier.
Questions Real People Have Asked Me (and My Sometimes Rambling Answers)
- Can I make this without bourbon? 100 percent! Just use apple juice or even water. The bourbon adds flavor, but it’s not a dealbreaker.
- Is it spicy? Not really. The red pepper flakes just add a whisper of heat; crank ’em up if you like spicy. Or leave them out (my niece does).
- Can I freeze it? Yes, but honestly, I think it tastes better the next day from the fridge, not the freezer. But it’ll keep for a month if you must.
- Do I have to use thighs? Nope. Breasts work, but they’re a bit drier. Drumsticks are fine too, just messier to eat.
- Where do you get your bourbon? Usually from the corner shop, nothing fancy. Sometimes I just use whatever’s kicking around in the cupboard. Here’s a good guide if you want to geek out on bourbon: Liquor.com Best Bourbons
- What about making it in a slow cooker? Honestly, I’ve tried, but I prefer the stovetop version. The texture gets a bit odd in the slow cooker. But if you want to try, here’s a great resource: Slow Cooker Bourbon Chicken Recipe
- What if my sauce never thickens? Add a bit more cornstarch slurry or just simmer longer. On second thought, sometimes it just takes patience. Or… eat it as is. No one will mind.
And there you have it. Easy Bourbon Chicken, the way I make it, with all the little quirks and lessons along the way. Honestly, sometimes I spend more time eating it out of the pan than I do plating it up. But that’s the joy of home cooking, right?
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
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1Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
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2In a small bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, garlic, ginger, and red pepper flakes.
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3Pour the sauce mixture over the browned chicken. Stir well to coat all pieces.
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4Reduce heat to medium and simmer for 10-12 minutes, until chicken is cooked through and sauce has slightly thickened.
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5Stir in the cornstarch slurry and cook for 2-3 more minutes, until the sauce is glossy and thickened.
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6Serve hot over steamed rice and garnish with sliced green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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