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Bourbon Chicken Recipe
Ash Tyrrell

Bourbon Chicken Recipe

I have to tell you, the first time I made bourbon chicken, I was blown away by how simple yet flavorful it turned out. It reminded me of those irresistible takeout meals from the mall food court, but with this recipe, I could make it fresh at home anytime.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless chicken breasts cut into bite-size pieces – Fresh chicken works best for tenderness. If you prefer a darker, juicier meat, try boneless thighs.
  • 1-2 tablespoons olive oil – Helps brown the chicken while keeping it from sticking.
  • 1 garlic clove minced – Fresh garlic adds that punch of flavor you don’t want to miss out on.
  • ¼ teaspoon ground ginger – Adds warmth and depth to the sauce. Freshly grated ginger can elevate the flavor even more.
  • ¾ teaspoon crushed red pepper flakes – Gives just a touch of heat. Adjust the amount based on your spice tolerance.
  • ¼ cup apple juice – Adds sweetness and balances out the tangy and savory flavors.
  • ⅓ cup light brown sugar – Sweetens the dish while helping the sauce achieve a glossy texture.
  • 2 tablespoons ketchup – Provides a tangy base for the sauce and thickens it as it cooks.
  • 1 tablespoon cider vinegar – Contributes a tangy brightness to the overall flavor.
  • ½ cup water – Helps thin the sauce initially before it reduces.
  • ⅓ cup soy sauce – Adds saltiness and umami for that rich flavor typical of bourbon chicken.

Method
 

  1. Cut the chicken into bite-sized pieces for even cooking. Pat the pieces dry with a paper towel to ensure they brown properly. This step is key for achieving that golden exterior.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and spread them out in a single layer. Cook them until they’re lightly browned on all sides, about 3-5 minutes. Remove from the skillet and set aside.
  3. In the same skillet, lower the heat to medium and add the garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant. Then, pour in the apple juice, brown sugar, ketchup, cider vinegar, water, and soy sauce. Stir well to combine and bring the mixture to a gentle simmer.
  4. Add the cooked chicken back to the skillet, ensuring each piece is coated in the sauce. Turn up the heat slightly to bring it to a boil, then lower it and simmer for 15-20 minutes. During this time, the sauce will reduce and thicken.
  5. Once the sauce has thickened to your liking, your bourbon chicken is ready to serve. Spoon it over freshly cooked rice for the ultimate pairing.

Notes

  • Thicken the Sauce: If the sauce is too runny, dissolve 1 tablespoon of cornstarch in an equal amount of water, then stir it into the sauce in the last 5 minutes of simmering.
  • Boost the Aromatics: Freshly grated ginger works wonders if you want a more pronounced zesty flavor.
  • Make Ahead: Prepare the sauce in advance and refrigerate it. When ready to serve, cook the chicken and combine with the premade sauce.
  • Use a Wok: If you have one, use a wok for even heat distribution and a little extra char on the chicken.