Go Back
Easy Bourbon Chicken Recipe
Ash Tyrrell

Easy Bourbon Chicken Recipe

When I first made this bourbon chicken, I wasn’t sure what to expect, but it turned out to be one of the most delightful dishes I’ve prepared!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 6 chicken breasts boneless and skinless (approximately 3 pounds)
  • Tip: You can swap chicken breasts with thighs for juicier more tender meat.
  • 3 tablespoons cornstarch divided
  • Why: This helps crisp up the chicken and thickens the sauce beautifully.
  • 1/2 teaspoon kosher salt
  • Tip: Use kosher salt for better flavor distribution than regular table salt.
  • 1/4 teaspoon coarse ground black pepper
  • 4 tablespoons vegetable oil
  • Note: Olive oil can work but a neutral oil like vegetable oil keeps flavors more balanced.
  • 2 cloves garlic minced
  • Tip: Fresh garlic enhances the aroma and flavor much better than pre-minced options.
  • 1 cup water
  • 1/2 cup apple juice
  • Why: The apple juice creates a subtly sweet fruity undertone.
  • 1/4 cup bourbon
  • Note: The alcohol cooks out leaving just its smoky, signature flavor.
  • 1/2 cup chicken broth low sodium is best
  • 2/3 cup lite soy sauce
  • Why: Lite soy sauce keeps the saltiness in check while adding umami.
  • 1/3 cup ketchup
  • Tip: It adds tang and balances out the sugar for a perfect sweet-savory mix.
  • 2 tablespoons apple cider vinegar
  • 1 cup light brown sugar packed
  • Note: Avoid white sugar; the molasses in brown sugar gives depth to the sweetness.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes

Method
 

  1. Cut the chicken into one-inch chunks. Toss them with 2 tablespoons of cornstarch, salt, and pepper in a bowl until evenly coated. This will give the chicken a slight crisp as it cooks.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry half the chicken for about 3 minutes on each side, until golden. Remove from the skillet and cook the second batch with the remaining oil. Set the chicken aside.
  3. Using the same skillet, lower the heat slightly and add the minced garlic. Cook for about 30 seconds, stirring constantly, until it becomes fragrant (be careful not to burn it).
  4. Pour water, apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger, and crushed red pepper flakes into the skillet. Stir well and bring the mixture to a gentle boil.
  5. Return the cooked chicken to the skillet, ensuring all pieces are coated in the sauce. Simmer on low heat for 10–15 minutes, allowing the sauce to reduce and intensify in flavor.
  6. Prepare a slurry by mixing the remaining tablespoon of cornstarch with a splash of cold water. Stir this mixture into the skillet until the sauce thickens to a glossy glaze.
  7. Plate the bourbon chicken hot on top of steamed rice, noodles, or even roasted vegetables. Garnish with chopped green onions for a fresh pop of color.

Notes

  • If you like more heat, double the crushed red pepper flakes or add a splash of Sriracha.
  • Opt for chicken thighs for a richer, juicier texture.
  • Always use freshly minced garlic and ginger for a more aromatic and authentic flavor.
  • Simmer the sauce a little longer if you prefer it thicker and even more flavorful.
  • For an extra layer of crunch, prepare the chicken with a flour-egg-cornstarch triple coat and deep fry it before adding it to the sauce.