Homemade Bourbon Chicken: Sweet, Sticky, and Effortlessly Delicious
Indulge in the rich, sweet, and savory flavors of this incredible Bourbon Chicken recipe. Inspired by both the iconic streets of New Orleans and your favorite Chinese takeout, this dish features succulent, tender chicken coated in a luscious, sticky glaze. Packed with aromatic ingredients like soy sauce, apple juice, fresh ginger, garlic, and of course, a hint of smooth bourbon, it’s a culinary experience that’s surprisingly simple to recreate at home. Prepare for a flavor explosion that will have everyone asking for more!
Why This Bourbon Chicken Recipe is a Must-Try
There’s a reason Bourbon Chicken has captured hearts and taste buds across the globe, from the vibrant culinary scene of New Orleans to bustling food courts and beloved Chinese restaurants. This homemade version perfectly balances complex flavors with straightforward preparation, making it an ideal choice for both weeknight dinners and special occasions. You’ll start by searing tender, cubed chicken in a skillet, locking in moisture and creating a beautiful golden crust. Then, a magical sauce, rich with brown sugar, soy, apple juice, and bourbon, is simmered to perfection, transforming into a thick, glossy glaze that clings to every piece of chicken. It’s truly an effortless way to bring restaurant-quality flavors into your kitchen.
The addition of bourbon isn’t just a gimmick; it’s a culinary secret weapon. Similar to our bourbon glazed ham, the bourbon in this chicken dish contributes a unique depth and warmth, enhancing the natural sweetness of the other ingredients and adding a subtle, sophisticated caramelized note to the sticky glaze. While the alcohol content largely cooks off during the simmering process, it leaves behind an unmistakable richness that elevates the entire dish, making it undeniably delicious and incredibly satisfying.
Essential Ingredients for Your Homemade Bourbon Chicken
Creating this flavorful Bourbon Chicken requires a handful of common pantry staples and fresh ingredients. The beauty of this recipe lies in how these simple components come together to form a truly spectacular sauce and tender chicken. You’ll need boneless, skinless chicken breasts or thighs, along with a selection of aromatics and sauce ingredients that blend sweet, savory, and tangy notes. For a complete list of exact measurements and a printable recipe card, please scroll to the end of this post.
Ingredient Spotlight & Smart Substitution Suggestions
Each ingredient in this Bourbon Chicken recipe plays a crucial role in building its signature flavor profile. Understanding their purpose can help you achieve the best results and make informed substitutions if needed.
BOURBON – The star ingredient for its namesake! Bourbon infuses the sauce with a warm, oaky, and subtly sweet caramel note. While it’s an alcoholic beverage, the alcohol content largely evaporates during the cooking process, leaving behind its distinct flavor. If you prefer to omit alcohol entirely, you absolutely can! You might substitute it with an equal amount of chicken broth, a splash more apple juice, or even a teaspoon of vanilla extract to mimic some of the aromatic depth without the alcohol.
CHICKEN – Boneless, skinless chicken breasts are specified in the recipe, offering a lean protein option that cooks quickly. For an even more tender and moist result, especially when reheated, consider using boneless, skinless chicken thighs. They tend to hold up better to simmering and deliver a richer flavor. Ensure your chicken is cut into uniform, bite-sized cubes for even cooking.
CORNSTARCH – This ingredient serves a dual purpose. When tossed with the cubed chicken, it helps create a delicate crust during searing, preventing the chicken from sticking and promoting a beautiful golden-brown color. In the sauce, cornstarch acts as a thickening agent, creating that irresistible sticky, glossy glaze that coats the chicken perfectly. If you don’t have cornstarch, you can use arrowroot powder or all-purpose flour, though the quantities and thickening power might differ slightly.
APPLE JUICE – This sweet and slightly tart component is vital for balancing the savory and umami flavors in the sauce. It contributes a natural sweetness that harmonizes beautifully with the brown sugar and bourbon. For an alternative, you could try pineapple juice for a more tropical note, or orange juice for a brighter, citrusy twist. If you prefer less sweetness, a dry white wine or additional chicken broth could be used, but you might want to slightly increase the brown sugar to compensate.
SOY SAUCE – Essential for the savory depth and umami flavor that gives Bourbon Chicken its Asian-inspired character. We recommend using a good quality soy sauce for the best results. If you are watching your sodium intake, a low-sodium soy sauce works perfectly without compromising on flavor. Tamari can be used as a gluten-free alternative.
BROWN SUGAR & KETCHUP – These two combine to create the sticky sweetness and tangy balance of the sauce. Brown sugar offers a deep, molasses-like sweetness, while ketchup adds acidity, a touch of umami, and a subtle tomato base that rounds out the sauce’s profile.
AROMATICS (Garlic, Ginger, Onion Powder) – These are the unsung heroes of flavor. Minced garlic, dried ginger, and onion powder provide a robust aromatic foundation. Freshly minced ginger and garlic can elevate the flavor even further if you have them on hand. If using fresh, a good rule of thumb is about 1 teaspoon of dried powder for every 1 tablespoon of fresh minced ingredient.
How to Make Bourbon Chicken: A Step-by-Step Culinary Journey
Embark on the journey of creating this delicious Bourbon Chicken with confidence! These step-by-step photos and detailed instructions are designed to help you visualize each stage of the cooking process, ensuring a perfect outcome. For a quick reference, feel free to Jump to Recipe to access the printable version, complete with precise measurements and comprehensive instructions at the bottom of this page.
- **Prepare the Chicken:** Begin by taking your boneless, skinless chicken (breasts or thighs) and, using a sharp chef’s knife, cut it into uniform, bite-sized cubes. Season these pieces generously with salt and black pepper to build a foundational layer of flavor.
- **Coat with Cornstarch:** Next, sprinkle 1 1/2 tablespoons of cornstarch evenly over the seasoned chicken cubes. Using gloved hands (to keep things clean and hygienic), gently toss the chicken until each piece is well coated. The cornstarch will make the chicken feel slightly sticky, which is exactly what you want for achieving a nice sear.
- **Sear the Chicken:** Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the cornstarch-coated chicken in a single layer, making sure not to overcrowd the pan. Cook until the chicken is golden-brown on all sides and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside on a plate; it will be reintroduced later.
- **Build the Bourbon Base:** In the same skillet (no need to clean it – those browned bits add flavor!), add the minced garlic and bourbon. Cook over medium-high heat, bringing the mixture to a rolling boil. This step helps to deglaze the pan and allows the alcohol from the bourbon to evaporate, leaving behind its rich essence.
- **Simmer the Sauce:** While the bourbon and garlic are reducing, whisk together all the remaining sauce ingredients in a separate bowl. Once the bourbon-garlic mixture in the skillet has reduced by about 1/4 (you’ll notice it’s slightly thicker and more concentrated), pour in the prepared sauce mixture. Continue stirring and bring it to a boil, then allow it to simmer gently to thicken slightly.
- **Prepare Cornstarch Slurry:** In a small bowl, add a tablespoon or two of water to the remaining cornstarch (from the “divided” amount) and stir vigorously until no lumps or powder remain. This creates a cornstarch slurry, which is essential for smoothly thickening the sauce without creating clumps.
- **Thicken the Sauce:** Pour the cornstarch mixture into the simmering sauce in the pan. Stir continuously as you add it. The sauce will begin to thicken almost immediately, transforming into that signature glossy, sticky glaze. Continue stirring for another minute or so to ensure it’s fully incorporated and has reached your desired consistency.
- **Combine Chicken & Sauce:** Finally, add the previously cooked chicken back into the skillet with the thickened sauce. Stir gently to ensure every piece of chicken is thoroughly coated in the delectable glaze. Cook for another 1-2 minutes, just long enough to heat the chicken through. Turn off the heat and let the dish rest for 5 minutes. This resting time is crucial as it allows the sauce to further thicken and cling even more beautifully to the chicken.
Expert Tips & Frequently Asked Questions
Absolutely! Most of the alcohol content in bourbon cooks off during the simmering process, leaving behind its distinct flavor. However, if you prefer to avoid alcohol entirely, you can easily omit the bourbon from this recipe. Simply substitute it with an equal amount of chicken broth, additional apple juice, or even a splash of non-alcoholic vanilla extract to add a similar depth of aroma without the alcohol.
Storing leftover Bourbon Chicken is easy. Transfer any remaining chicken and sauce to an airtight container and keep it in the refrigerator for 3-4 days. When reheating, it’s best to do so on the stovetop over medium heat. Add a splash of chicken broth or water to help loosen the sauce back up to its original consistency and prevent it from becoming too thick or sticky.
Yes, and many home cooks prefer chicken thighs for this recipe! Boneless, skinless chicken thighs are often more forgiving and tend to stay juicier and more tender than chicken breasts, especially when simmered in a sauce. They also have a slightly richer flavor. Simply cut them into similar bite-sized cubes as you would with breasts and follow the rest of the recipe instructions.
If you enjoy a little heat, there are several ways to kick up the spice level. You can add a pinch of red pepper flakes to the sauce while it simmers, or incorporate a teaspoon of sriracha or your favorite chili garlic sauce. Start with a small amount and taste as you go to achieve your desired level of spice.
You don’t need to break the bank for cooking bourbon. Any mid-range bourbon that you would enjoy drinking on its own will work beautifully. Avoid anything overly expensive, as many of the subtle nuances will be cooked off, and similarly, avoid very cheap options that might have harsh flavors. A good quality, accessible bourbon like Jim Beam, Maker’s Mark, or Wild Turkey 101 are excellent choices.
Serving Suggestions to Complete Your Meal
Bourbon Chicken is a wonderfully versatile dish that pairs well with a variety of sides. The classic choice is to serve it generously over a fluffy bed of steamed white rice, allowing the sticky-sweet sauce to meld with the grains. For an extra touch of flavor and visual appeal, consider sprinkling with toasted sesame seeds and thinly sliced green onions (scallions) or fresh chives. Beyond rice, it also tastes fantastic with stir-fried noodles, lo mein, or a side of steamed vegetables like broccoli, snow peas, or asparagus. For a complete and balanced meal, add a simple green salad or some crisp Asian slaw.
Explore More Asian-Inspired Recipes
If you loved the flavors of this Bourbon Chicken, you’re in for a treat! Explore more of our delicious Asian-inspired recipes that bring vibrant and authentic tastes right to your home kitchen. From crispy fried chicken to savory beef dishes, there’s something for everyone to discover.
- Sesame Chicken
- Szechuan Beef
- Kung Pao Chicken
- Moo Goo Gai Pan
- Honey Walnut Shrimp
- Korean Fried Chicken
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Bourbon Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 Tablespoons cornstarch divided
- ¼ cup olive oil
- ⅓ cup bourbon
- 1 Tablespoon minced garlic
Sauce
- ½ cup apple juice
- 1 cup chicken broth
- ½ cup soy sauce
- ¼ cup ketchup
- ½ cup brown sugar packed
- 1 teaspoon dried ginger
- 1 teaspoon onion powder
Things You’ll Need
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Large skillet
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Wooden spoon
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Chef’s knife
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Cutting board
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Vinyl gloves
Before You Begin
- While you are cooking with alcohol, most of the alcohol content cooks off. If you are concerned, you can omit the bourbon completely.
- Serve over a bed of white rice with an optional sprinkle of sesame seeds and sliced green onions or chives.
Instructions
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Using a chef’s knife, cut chicken into cubes. Season with salt and pepper.
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Sprinkle 1 1/2 tablespoons of cornstarch over the chicken and using gloved hands, toss to coat well. Chicken will be a bit sticky.
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Heat olive oil in a large skillet over medium-high until shimmering. Add chicken and cook until no longer pink. Remove chicken from skillet and set aside.
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Add garlic and bourbon to the skillet and cook over medium-high heat until it comes to a rolling boil.
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Meanwhile, mix together sauce ingredients. Once bourbon and garlic have reduced by about 1/4, add sauce mixture to the skillet. While stirring, bring to a boil and allow to thicken slightly.
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Add some water to the remaining cornstarch and stir until no powder remains. You won’t need much water, just enough for the cornstarch to dissolve.
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Add cornstarch mixture to sauce in pan and stir to combine.
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Add chicken back to the skillet and stir to coat. Cook for 1-2 minutes to heat through. Turn off heat and allow to rest for 5 minutes. The sauce will thicken more during the rest time.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.