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Linda

Bourbon Chicken

Sweet, savory, and a little smoky—this takeout-classic bourbon chicken features tender bite-sized chicken coated in a glossy bourbon-soy glaze with brown sugar, apple juice, and ginger. It comes together quickly on the stovetop and is perfect over steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Chinese-American, Southern Fusion
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil or vegetable oil
  • kosher salt and black pepper to taste
For the Sauce
  • 1 tsp minced garlic fresh
  • 1/4 cup soy sauce low-sodium if preferred
  • 1/4 cup bourbon whiskey
  • 1/4 cup brown sugar packed
  • 1/3 cup apple juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp ketchup
  • 1/2 tsp ground ginger
To Thicken & Serve
  • 1 tbsp cornstarch
  • 2 tbsp water for slurry
  • steamed white rice for serving
  • sesame seeds and sliced green onions optional garnish

Equipment

  • Large skillet or wok
  • Cutting board
  • Chef's knife
  • Measuring Cups and Spoons
  • Mixing bowls

Method
 

  1. Sear the chicken: Pat the chicken dry. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly golden, 5–6 minutes. Season lightly with salt and pepper, then transfer to a plate.
  2. Start the sauce: In the same pan, add the garlic and cook for 30 seconds until fragrant. Whisk in the soy sauce, bourbon, brown sugar, apple juice, vinegar, ketchup, and ginger. Bring to a gentle simmer for 5 minutes to reduce and mellow the alcohol.
  3. Coat and thicken: Return the chicken to the pan and toss to coat. Stir together cornstarch and water, then pour into the sauce while stirring. Simmer 8–10 minutes, until the sauce is glossy and thick enough to cling to the chicken.
  4. Serve: Spoon the bourbon chicken over steamed rice. Garnish with sesame seeds and green onions. Enjoy hot.
  5. Slow cooker option: Add chicken and all sauce ingredients (except cornstarch slurry) to the slow cooker. Cook on LOW 4–5 hours or HIGH 2–3 hours. Stir in slurry and cook 20–30 minutes more to thicken.
  6. Alcohol-free option: Replace bourbon with 1/2 cup apple juice plus 1 tablespoon Worcestershire and a few drops of vanilla extract.

Notes

For best caramelization, avoid overcrowding the pan. Let the sauce simmer uncovered until sticky. To keep it lighter, swap thighs for chicken breast and use reduced-sodium soy sauce. Add veggies like broccoli or snap peas during the final simmer for extra crunch.