Bourbon chicken is not a traditional Chinese dish at all. It is an American creation, likely named after Bourbon Street in New Orleans, and you will find it at mall food courts and American Chinese takeout spots all over the country. The flavor profile borrows from Chinese cooking with soy sauce, ginger, and garlic, but the sweet brown sugar glaze and bourbon whiskey are purely American. If you enjoy takeout style dishes like my kung pao chicken or my crispy Chinese orange chicken, this one hits that same satisfying spot.
I first tried bourbon chicken at a college food court and loved the sticky sauce, but it was a bit too sweet and lacked real flavor. When I developed my own version, I wanted to bring in more depth with real aromatics and an actual bourbon flavor you can taste. Most recipes cook the bourbon into the sauce so the flavor disappears. That’s not the case here, I add mine at the very end so it stays boozy and distinctive.
I start by searing marinated chicken until golden, then cook sliced onion, ginger, and garlic until fragrant. The sauce goes in and thickens quickly, then everything comes back together with scallions and a generous splash of bourbon right before serving. The result is richer, more aromatic, and way more delicious than the takeout version. Don’t take my word for it, try it yourself. I know you’ll love it.
Ingredients
I divide the ingredients into 3 groups so the marinade, sauce, and stir fry components are all ready before I start cooking. Here is what I use:
Marinated chicken: I toss diced chicken thighs with soy sauce and cornstarch. The soy sauce seasons the meat from the inside, and the cornstarch creates a thin coating that helps with browning and keeps the chicken juicy during the sear.
Sauce: I whisk together chicken broth, apple cider vinegar, ketchup, soy sauce, brown sugar, and cornstarch. The combination gives you sweet, savory, and tangy all in one. The cornstarch thickens the sauce quickly once it hits the hot pan.
Stir fry and finish: I use peanut oil, sliced white onion, minced ginger, minced garlic, scallions, and bourbon whiskey. The fresh aromatics are what set this recipe apart from most bourbon chicken recipes, which rely on garlic alone.
How to Make
1. Marinate the chicken: Combine the diced chicken with soy sauce and cornstarch in a bowl. Mix until evenly coated and let sit for 10 to 15 minutes.
2. Mix the sauce: Whisk together all the sauce ingredients in a small bowl until the cornstarch is fully dissolved. Set aside.
3. Sear the chicken: Heat oil in a large skillet over medium high heat. Spread the chicken in a single layer and sear until the bottom is golden brown. Flip and cook the other side until browned but still slightly pink inside. Transfer to a plate.
4. Cook the aromatics: Add the remaining oil to the skillet. Add the onion, ginger, and garlic and cook until the onion starts to soften and everything is fragrant.
5. Build the sauce: Stir the sauce mixture again to dissolve the cornstarch, then pour it into the skillet. Stir immediately and cook until the sauce thickens enough to coat the back of a spoon.
6. Finish and serve: Add the chicken and scallion greens back to the pan and toss to coat everything in the sauce. Pour in the bourbon and stir once more. Turn off the heat and transfer to a plate immediately so nothing overcooks. Serve hot.
My Cooking Tips to Consider
Add the bourbon at the end for real flavor: Most recipes mix the bourbon into the sauce, which cooks off the alcohol and the flavor. I pour it in right at the end and barely cook it so the bourbon taste actually comes through. If you prefer less boozy, mix the bourbon into the sauce before adding it to the pan.
For a non alcohol version, use apple juice: If you do not want to use bourbon, substitute an equal amount of apple juice or apple cider. You will lose the bourbon flavor but the sauce will still be sweet, tangy, and delicious. Chicken stock also works if you want less sweetness.
Do not overcrowd the pan when searing: If the chicken pieces are touching, they steam instead of sear and you will not get that golden brown crust. Work in batches if needed, or use a larger skillet.
Add vegetables for a complete meal: I sometimes toss in broccoli florets, sliced bell pepper, or snap peas during the aromatic step. They cook quickly and turn this into a one pan dinner without needing a separate side dish.
Try it spicy: I add a pinch of red pepper flakes to the sauce or drizzle sriracha over the finished dish when I want some heat. It balances the sweetness really well.
How to serve
I serve bourbon chicken over a big bowl of steamed white rice so the sauce soaks into every grain. On busy weeknights this is the whole meal, and it takes less than 30 minutes from start to plate. Yes, that’s right! When I have a little more time, I add a side of stir fried bok choy and mushrooms or a quick Chinese egg drop soup.
For bigger gatherings, I double the recipe and serve it family style alongside egg fried rice and vegetable lo mein. My husband likes to pile it on top of soy sauce pan fried noodles instead of rice. The sauce works on noodles just as well, so I let everyone choose their own base.
Frequently Asked Questions
Can I make bourbon chicken in a slow cooker?
I have not tested this exact recipe in a slow cooker, but the method works well. Add the chicken and sauce ingredients (without the cornstarch slurry) to the slow cooker and cook on low for 4 to 6 hours. When done, mix the cornstarch with water and stir it into the sauce on the stovetop or using the saute function to thicken. Add fresh scallions and bourbon at the end.
How do I store and reheat bourbon chicken?
I keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. I reheat in a skillet over medium heat with a small splash of water or broth to loosen the sauce. The microwave works too in 1 to 2 minute intervals with stirring in between.
Can I use chicken breast instead of thighs?
I prefer chicken thighs because they stay juicier and more tender during cooking. Chicken breast works but tends to dry out faster, so I sear it for less time and make sure not to overcook it. Cutting the breast into smaller pieces also helps it stay moist.
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This bourbon chicken is a quick dinner main dish I make with tender chicken pieces seared and coated in a sticky sweet and savory glaze finished with a splash of real bourbon. It takes me 30 minutes to prepare and cook, making it perfect for your weeknight dinner.
Prevent your screen from going dark
Combine chicken, soy sauce, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the onion, ginger and garlic. Cook and stir until the onion starts to soften, 1 to 2 minutes.
Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken and the scallion greens. Quickly stir a few times to coat everything with the sauce. Pour in the Bourbon whisky and mix again. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet. Serve hot as a main dish.
Ingredient Substitution Guide
For a non alcohol version, use apple juice: If you do not want to use bourbon, substitute an equal amount of apple juice or apple cider. You will lose the bourbon flavor but the sauce will still be sweet, tangy, and delicious. Chicken stock also works if you want less sweetness.
Do not overcrowd the pan when searing: If the chicken pieces are touching, they steam instead of sear and you will not get that golden brown crust. Work in batches if needed, or use a larger skillet.
Add vegetables for a complete meal: I sometimes toss in broccoli florets, sliced bell pepper, or snap peas during the aromatic step. They cook quickly and turn this into a one pan dinner without needing a separate side dish.
Try it spicy: I add a pinch of red pepper flakes to the sauce or drizzle sriracha over the finished dish when I want some heat. It balances the sweetness really well.
Serving: 1serving, Calories: 409kcal, Carbohydrates: 32.4g, Protein: 34g, Fat: 16.1g, Saturated Fat: 3.8g, Cholesterol: 93mg, Sodium: 862mg, Potassium: 702mg, Fiber: 3.8g, Sugar: 11.9g, Calcium: 66mg, Iron: 5mg
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