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Easy Bourbon Chicken Recipe
Ash Tyrrell

Easy Bourbon Chicken Recipe

I recently made this bourbon chicken at home, and I have to say—it turned out amazing! The sweet, savory, and slightly tangy sauce coated every bite of tender chicken. It reminded me of the kind of dish you’d find at a food court, only fresher and tastier.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Chicken thighs – 1.5 lbs boneless and skinless (juicy and tender; you can use chicken breast if you prefer lean meat).
  • Cornstarch – 2 tbsp helps give the chicken a light crispy coating.
  • Bourbon – ¼ cup adds rich depth; swap with apple juice for a non-alcoholic version.
  • Soy sauce – ⅓ cup go for low-sodium to balance the flavors better.
  • Brown sugar – ⅓ cup you can use honey or coconut sugar if you prefer natural sweeteners.Garlic – 3 cloves, minced (fresh works best, but garlic powder is okay too).
  • Ginger – 1 tsp grated (fresh gives brightness; ground ginger also works).
  • Apple cider vinegar – 1 tbsp balances sweetness with tanginess.
  • Ketchup – 2 tbsp adds body and a mild tomato base.
  • Chicken stock – ⅓ cup adds savory depth and keeps sauce smooth.

Method
 

  1. I diced the chicken thighs into bite-sized pieces and patted them dry with a paper towel. Then, I tossed them in cornstarch for a light coating. This gave them that slightly crispy bite that makes the sauce cling better.
  2. I heated a little oil in a non-stick skillet and cooked the chicken in small batches. Keeping the pan from overcrowding made sure each piece browned beautifully. It only took a few minutes on each side to get that golden color.
  3. While the chicken cooked, I whisked together bourbon, soy sauce, brown sugar, garlic, ginger, vinegar, ketchup, and chicken stock. For a thicker glaze, I mixed in a little cornstarch slurry. This sauce smelled so good even before hitting the pan!
  4. Once the chicken was cooked, I poured the sauce over it in the skillet. I lowered the heat and let it simmer for about 7–10 minutes. Slowly, the sauce thickened and coated the chicken with that shiny, flavorful glaze.
  5. As soon as the sauce looked glossy and rich, I removed it from the heat. I sprinkled some chopped green onions and sesame seeds on top. It was ready to serve—and looked like a restaurant-quality meal!

Notes

  • I always pat the chicken dry before cooking—it really helps with browning.
  • If I want more crispiness, I double-coat the chicken in cornstarch.
  • Adding a splash of pineapple juice makes the sauce a bit fruitier and fresh.
  • I noticed that simmering the sauce slowly brings out deeper flavor.