Bourbon Chicken

This bourbon chicken recipe features tender chicken thighs pan-fried and coated in a thick, sticky sauce made with soy sauce, garlic, ginger, and bourbon or apple juice. A quick dinner option, great for serving over rice or noodles. Perfect for meal prep, weeknight cooking, or recreating Chinese takeout at home.

This flavorful Bourbon Chicken is made with tender chicken thighs simmered in a sweet and savory bourbon-infused sauce. Perfectly pan-fried and glazed, it’s a restaurant-style favorite you can recreate easily at home.

Ingredients

For the Chicken:

• 750 g (1.65 lbs) skinless, boneless chicken thigh fillets, trimmed
• 2 tbsp cornflour (cornstarch)
• ¼ tsp salt
• ¼ tsp black pepper
• 3 tbsp oil (vegetable or canola)
• 3 cloves garlic, peeled and minced
• 1 tsp minced fresh ginger

For the Bourbon Sauce:

• 3 tbsp light soy sauce (low-sodium if preferred)
• 2 tbsp dark soy sauce (low-sodium if preferred)
• 1 tbsp cornflour (cornstarch)
• 180 ml (¾ cup) chicken stock (low-sodium if preferred)
• 4 tbsp bourbon whisky (or substitute with 4 tbsp apple juice + 1 tbsp Worcestershire sauce)
• 5 tbsp light brown sugar

To Serve:

• Boiled rice or egg-fried rice
• Spring onions (scallions), thinly sliced
• Sesame seeds

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Instructions

1. Prepare the sauce:
   In a small bowl or jug, combine the light soy sauce, dark soy sauce, and cornflour. Stir until smooth. Add the chicken stock, bourbon, and brown sugar. Mix well and set aside.
2. Coat the chicken:
   Place the chicken thighs in a bowl. Sprinkle with cornflour, salt, and pepper. Toss to coat evenly.
3. Cook the chicken:
   Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 8–12 minutes, turning occasionally, until golden brown and cooked through.
4. Add aromatics:
   Reduce heat to medium. Add the minced garlic and ginger. Stir constantly for about 30 seconds to avoid burning.
5. Add the sauce:
   Pour in the prepared bourbon sauce. Turn the heat back to medium-high and cook for 2–3 minutes, stirring often, until the sauce thickens and coats the chicken.
6. Slice and serve:
   Optionally, remove the chicken, slice it, and return to the pan to coat with the sauce. Serve over rice, garnished with spring onions and sesame seeds.

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Tips

• Use chicken thighs: They stay juicier and more flavorful than chicken breasts.
• Substitute bourbon easily: Apple juice and Worcestershire sauce provide a similar depth without alcohol.
• Don’t skip the cornflour: It helps create a thick, glossy sauce that clings to the chicken.

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Variations and Substitutions

• Make it spicy: Add chili flakes or a splash of hot sauce.
• Add vegetables: Toss in bell peppers, broccoli, or snow peas during the last few minutes.
• Use tofu or plant-based chicken: For a vegetarian version, use the same marinade and cooking method.

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FAQs

Can I make this dish ahead of time?
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

Is it necessary to slice the chicken before serving?
No, but slicing gives it that classic food court-style appearance and makes serving easier.

Can I freeze bourbon chicken?
Yes, freeze in portions for up to 2 months. Thaw in the fridge and reheat before serving.

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Serving Suggestions

• Serve over steamed jasmine rice, egg-fried rice, or noodles.
• Add a side of stir-fried vegetables for a complete meal.
• Sprinkle with sesame seeds and extra spring onions for a finishing touch.

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Why You’ll Love This Recipe

• Easy to make with simple pantry ingredients
• Rich and flavorful bourbon sauce
• Perfect for weeknight dinners or meal prep
• Better than takeout and customizable to your taste