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Bourbon Chicken

Bourbon chicken delivers sweet, savory, and slightly smoky flavors with a sticky, caramelized glaze that clings to every piece of tender chicken. Ready in under 40 minutes, this recipe transforms simple chicken thighs into an irresistible weeknight dinner that tastes better than takeout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs cut into 1 inch pieces
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch
For the Bourbon Sauce
  • 1/2 cup bourbon whiskey
  • 1/2 cup low sodium soy sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup apple juice
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish
  • 2 green onions sliced
  • 1 tablespoon sesame seeds

Equipment

  • Large skillet or wok (12 inch preferred)
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Small mixing bowl
  • Whisk or fork
  • Wooden spoon or spatula
  • Paper towels

Method
 

  1. Cut the chicken thighs into uniform 1 inch pieces for even cooking. Pat them completely dry with paper towels, then season with salt, pepper, and toss with 2 tablespoons of cornstarch.
  2. Whisk together the bourbon, soy sauce, brown sugar, apple juice, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes in a bowl. Set aside.
  3. Heat the vegetable oil in a large skillet over medium high heat until it shimmers. Add the chicken pieces in a single layer, leaving space between them. Work in batches if necessary to avoid overcrowding.
  4. Cook the chicken for 2 to 3 minutes per side until golden brown on the outside. The pieces do not need to be cooked through at this point.
  5. Pour the prepared sauce mixture over the browned chicken. Stir everything together and bring the liquid to a simmer.
  6. Reduce the heat to medium and let the chicken simmer in the sauce for 8 to 10 minutes, stirring occasionally. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Push the chicken to one side and stir the slurry into the sauce. The sauce will thicken within 1 to 2 minutes of simmering.
  8. Continue cooking until the sauce reaches your desired consistency and coats the chicken in a glossy glaze. Remove from heat and let rest for 2 minutes.
  9. Sprinkle with sliced green onions and sesame seeds before serving.

Notes

For extra caramelization and flavor, let the sauce reduce until it starts to get sticky at the edges before adding the cornstarch slurry. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. For an alcohol-free version, replace bourbon with equal parts apple juice plus 1 teaspoon of vanilla extract.