Bourbon Chicken Recipe
American Chinese · Main course · 30 min total
A sweet and savory chicken dish with a sticky bourbon glaze, inspired by American Chinese takeout. This easy recipe delivers restaurant-quality flavor at home.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup bourbon whiskey
- 1/4 cup brown sugar, packed
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, bourbon, brown sugar, ketchup, apple cider vinegar, garlic, ginger, and red pepper flakes. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- Pour the bourbon sauce over the chicken. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
- In a small bowl, mix cornstarch and water to make a slurry. Stir into the skillet and cook for 1-2 minutes until the sauce thickens and coats the chicken.
- Serve immediately over steamed rice, garnished with sliced green onions.
Tips
- For a thicker sauce, add an extra teaspoon of cornstarch mixed with water.
- This dish pairs well with steamed broccoli or a simple side salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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