You ever walk through a mall food court and get hit by that amazing smell?
You know the one. It’s sweet, it’s savory, and it’s coming from that giant wok of glistening, saucy chicken. That’s bourbon chicken, and I’m going to show you how to make it at home, but way, way better.
Forget the weird ingredients and sticky floors. This recipe is so easy, you’ll wonder why you haven’t made it a hundred times already. It’s the kind of dinner that makes everyone happy.
What You’ll Need
Getting your stuff ready first is half the battle. They call it “mise en place” in fancy kitchens, but I just call it not running around like a crazy person. Everything here is easy to find at a regular grocery store.
Here’s the breakdown for the chicken itself. Don’t skip the cornstarch and oil part, it’s what gives the chicken that nice little crust.
| For the Chicken | Amount |
|---|---|
| Boneless, skinless chicken thighs | 2 lbs |
| Cornstarch | 2 tbsp |
| Vegetable oil (or other neutral oil) | 1 tbsp |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
Now for the magic. The sauce is where all the flavor lives. A quick note on the bourbon—you don’t need the fancy stuff. Something you’d mix with a soda is perfectly fine.
| For the Bourbon Sauce | Amount |
|---|---|
| Low-sodium soy sauce | ½ cup |
| Packed brown sugar | ½ cup |
| Bourbon | ¼ cup |
| Apple cider vinegar | 2 tbsp |
| Water | ¼ cup |
| Ketchup | 2 tbsp |
| Minced garlic | 3 cloves |
| Grated fresh ginger | 1 tbsp |
| Onion powder | 1 tsp |
| Red pepper flakes (optional) | ¼ tsp |
This last little bit is the secret to a thick, glossy sauce that actually sticks to the chicken. Don’t just dump the cornstarch into the hot pan, or you’ll get lumps. We’ll mix it with cold water first.
| For the Slurry (Thickener) | Amount |
|---|---|
| Cornstarch | 1 tbsp |
| Cold water | 2 tbsp |
The Tools for the Job
You don’t need a professional kitchen setup for this. Just a few basic things will get you through it.
- A large skillet or wok: Cast iron works great here because it gets super hot and gives the chicken a good sear. A big non-stick pan is fine, too.
- A couple of bowls: One for tossing the chicken, another for mixing the sauce.
- Whisk: For getting that sauce nice and smooth.
- Measuring cups and spoons: The boring but necessary stuff.
- Sharp knife and cutting board: For chopping up that chicken.
Pro Tips from My Kitchen
I’ve made this dish more times than I can count, and I’ve made all the mistakes so you don’t have to. Here are a few things that make a huge difference.
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Don’t Crowd the Pan. This is the number one rule for getting good color on any meat. If you dump all the chicken in at once, it will steam instead of sear. It’ll turn grey and rubbery. Cook the chicken in two batches if you have to. You want to hear a sizzle, not a sad little hiss.
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Use Chicken Thighs, Not Breasts. I know, I know, some people are all about chicken breasts. But for this recipe, thighs are the way to go. They have more fat, which means more flavor, and they are almost impossible to overcook. They stay juicy and tender even when you blast them with heat.
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Toast Your Garlic and Ginger. After you take the chicken out of the pan, you’ll add the garlic and ginger. Don’t just throw them in and immediately pour the sauce over top. Let them cook for about 30 seconds, stirring them around. You’ll smell it when they’re ready—they get super fragrant. This tiny step wakes up their flavor and makes the whole dish taste better.
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Low-Sodium Soy Sauce is a Must. Regular soy sauce will make this dish way too salty, especially since the sauce is going to cook down and get more concentrated. If all you have is regular, use half the amount and add a bit more water. But trust me, it’s worth buying the low-sodium kind.
Let’s Cook: Step-by-Step
Alright, let’s get this done. Follow these steps and you can’t go wrong.
Step 1: Prep the Chicken
Cut your chicken thighs into bite-sized pieces, about 1-inch chunks. Throw them in a bowl. Add the 2 tablespoons of cornstarch, salt, and pepper, and toss everything together until the chicken is lightly coated.
Step 2: Mix the Sauce
In a separate bowl, grab your whisk. Add all the sauce ingredients: soy sauce, brown sugar, bourbon, apple cider vinegar, water, ketchup, minced garlic, grated ginger, onion powder, and the optional red pepper flakes. Whisk it all together until the brown sugar is dissolved. It’ll look a little thin, but don’t worry.
Step 3: Sear the Chicken
Get your large skillet over medium-high heat. Add your tablespoon of oil. Once the oil is shimmering (it’ll look wavy), carefully add half of the chicken to the pan in a single layer. Let it cook for about 3-4 minutes without touching it. Then flip and cook the other side for another 3 minutes until it’s golden brown and cooked through. Remove it with a slotted spoon and set it aside on a plate. Repeat with the second batch of chicken.
Step 4: Build the Sauce
Turn the heat down to medium. There might be some browned bits stuck to the bottom of the pan—that’s pure flavor. Pour your sauce mixture into the pan and use a wooden spoon to scrape up all those good bits.
Step 5: Simmer and Thicken
Bring the sauce to a gentle bubble. Let it simmer for about 4-5 minutes. It will start to thicken up a little on its own. While it’s simmering, mix your 1 tablespoon of cornstarch and 2 tablespoons of cold water in a tiny bowl to make the slurry.
Step 6: Finish It Up
Once the sauce has simmered, slowly pour the cornstarch slurry into the pan while whisking constantly. This is key to avoiding lumps. The sauce will thicken up and get glossy almost immediately. Let it cook for one more minute.
Step 7: Combine and Serve
Add all the cooked chicken back into the skillet. Stir everything together until every piece of chicken is coated in that beautiful, thick sauce. Let it warm through for a minute, and you’re done. Serve it hot over rice, topped with some sliced green onions or sesame seeds if you’re feeling fancy.
Swaps and Changes (Substitutions)
Don’t have everything on the list? No big deal. Cooking is about making things work.
- No Bourbon? You can substitute an equal amount of apple juice or chicken broth. It won’t have that same deep flavor, but it will still be really good.
- Chicken Breast Instead of Thighs: You can use chicken breast, but be very careful not to overcook it. Cut the searing time down by a minute or two on each side.
- Different Sugar: No brown sugar? You can use an equal amount of honey or maple syrup. The flavor will be slightly different but still great.
- Gluten-Free Option: To make this gluten-free, just use tamari instead of soy sauce and make sure your bourbon is gluten-free (most are, but it’s good to check).
What to Serve It With
The classic pairing is simple: fluffy white rice and steamed broccoli. The rice soaks up all that extra sauce, and the broccoli adds a nice, fresh crunch.
But you don’t have to stop there. This chicken is awesome over noodles, mashed potatoes, or even quinoa. A simple side salad with a light vinaigrette can also be nice to cut through the richness of the sauce.
Leftovers and Storage
If you somehow have leftovers, they’re amazing the next day. The flavors get even better overnight.
Just store the chicken in an airtight container in the fridge for up to 4 days. To reheat, you can pop it in the microwave for a couple of minutes. Or, for better results, warm it up in a skillet over low heat with a splash of water to loosen the sauce.
Frequently Asked Questions
Q1. Can I make this in a slow cooker?
Ans: You bet. Brown the chicken first, then throw everything into the slow cooker and cook on low for 3-4 hours. Thicken the sauce with the slurry on the stovetop at the end.
Q2. Is this recipe kid-friendly?
Ans: Yes! The alcohol in the bourbon cooks off completely, leaving just the flavor. If you’re worried, just use apple juice instead.
Q3. My sauce is too thin! What did I do wrong?
Ans: No worries! Just make another small slurry (maybe 1 teaspoon cornstarch with 2 teaspoons cold water) and whisk it in. Let it simmer for a minute and it will tighten right up.
Q4. Can I freeze this?
Ans: Totally. Let it cool completely, then store it in a freezer-safe bag or container for up to 3 months. Thaw it in the fridge overnight before reheating.
Wrapping Up
See? That wasn’t so hard. You just made a food court classic that tastes a million times better because you made it yourself. There’s nothing complicated here, just simple ingredients and a few easy steps.
Now it’s your turn. Give this recipe a try and see how easy it is to bring that amazing flavor into your own kitchen. And when you do, drop a comment below and let me know how it turned out! I love hearing about it.
