Bourbon Chicken is the cure for that what’s-for-dinner panic, trust me. If your stomach’s rumbling, the fridge is meh, and you’re craving something with bold, sticky-sweet flavor, this dish is a weeknight hero. It’s a bit like hitting the jackpot at the takeout counter—except you get to control the portions (so pile it on, no one’s judging). Honestly, it’s as easy as throwing together this cheesy garlic chicken wrap or serving my go-to creamy smothered chicken rice, so don’t stress if you’re not a pro.
Why You’ll Love This Bourbon Chicken
All right, here’s the deal: Bourbon Chicken is everything the name promises, and more. You’ll get that perfect combo of sweet, savory, and just a touch of that “ooh, what IS that?” flavor. Imagine chicken pieces coated in a glossy, dark sauce that clings to your fork, with hints of brown sugar, ginger, and soy dancing together.
What’s wild is how unfussy this recipe is. I’ve screwed up plenty of weeknight dinners (ahem, burned garlic, anyone?), but Bourbon Chicken is forgiving. Plus, the leftovers taste just as good—okay fine, maybe better—after a night in the fridge. You’ll find yourself sneaking cold bites before breakfast. I’m not even ashamed.
My friends always say, “this tastes like you ordered out from a five-star restaurant.” Well, you won’t hear me arguing.
“I was skeptical about cooking Bourbon Chicken at home, honestly! But this recipe is absolutely foolproof and better than any takeout I’ve tried.” —Amy T.
Before You Start: Tips & Ingredient Notes
So! Heads up before grabbing your apron. A little prep makes things smooth. Don’t get fancy with the chicken—boneless, skinless thighs are my favorite for juiciness, but breasts work too if that’s what you’ve got lurking in the freezer. Cut the chicken into bite-sized nuggets, not too big or they hog the sauce.
If bourbon gives you pause, listen, don’t panic—you can easily swap with apple juice or even broth, and nobody will notice (or care, honestly). You do need brown sugar for that caramel-like sweetness, and don’t skimp out on the garlic or ginger powder. Fresh is great but dry works if you’re in a pinch.
Soy sauce? Go for the regular, not low sodium unless you genuinely need to. Trust me, flavor first. I dump a splash of vinegar in, for balance. Cornstarch is my trick for thick sauce—just mix it with cold water, or suffer the lumps.
Final note: prep everything before you start. Otherwise you’ll find yourself scrambling with sticky hands and a hot pan, and there’s no joy in that.
How To Make Bourbon Chicken
Here’s the fun part (or, as fun as cooking after work can get). First toss your chicken pieces with a pinch of salt and pepper. Heat up a slick of oil in a big skillet—it should sizzle, but not spit in your face. Once it’s hot, chicken goes in; let it get golden on both sides. Don’t overcrowd the pan! If you do, you’ll get pale, sad chicken, not the good stuff.
While that’s sizzling, whisk up your sauce in a bowl: bourbon (or swap), soy, garlic, ginger, brown sugar, a slug of vinegar. Pour it over the chicken and breathe in that sweet-smoky aroma, if your kitchen fan allows. Now turn the heat down and let it bubble—this is when the magic happens. Sauce thickens, chicken soaks it up, and your kitchen smells like a street fair in the best way.
Last, stir your cornstarch slurry in, simmer a minute, and that sauce should turn glossy and lovely. That’s it. No secret techniques, no weird tools, just straightforward cooking.
What to Serve with This Bourbon Chicken Recipe
Now, let’s talk sides. Here are three quick winners to round out your meal:
- Steamed white rice (it soaks up all that sauce, duh)
- Crisp broccoli, stir-fried or microwaved, doesn’t matter
- A scoop of my favorite cozy chicken corn chowder is surprisingly good with this—try it and tell me I’m wrong
Want even more chicken inspo? My baked teriyaki chicken is another go-to for busy nights.
Does Bourbon Chicken Have Alcohol?
Common question, and don’t worry, the answer’s simple. Yes, classic Bourbon Chicken calls for actual bourbon. But here’s the twist: the alcohol pretty much cooks away—so you won’t get tipsy from dinner, promise. The bourbon leaves just a depth of flavor, and if you swap it for apple juice, you’ll get a dish kids can enjoy, too.
If you’re uneasy or have dietary restrictions, skip the liquor entirely and up the other liquids. I’ve done it for potlucks, and nobody noticed. Plus, it gives the dish a little “secret family recipe” vibe if you want to play that up.
Common Questions
Q: How spicy is Bourbon Chicken?
A: Not spicy at all! Unless you drop in a pinch of red pepper flakes, like I sometimes do. But it’s truly mild as written.
Q: Can I make Bourbon Chicken in advance?
A: Yep. Stays delicious for maybe three days in the fridge. The flavor gets deeper overnight.
Q: What’s the best chicken cut to use?
A: Thighs for juiciness, breasts for lean. Both work, but thighs are my pick every time.
Q: Can I freeze leftovers?
A: Absolutely! Just let cool, pop in a freezer bag, and it’ll keep a month—maybe longer if you forget about it.
Q: Do I need a wok for this?
A: Nope. Any big skillet works. Don’t overthink it.
Ready to Impress Your Tastebuds Tonight?
If you ask me, there’s no such thing as too much easy chicken inspiration in the kitchen. This dish is about as crowd-pleasing as it gets. So do yourself a favor—grab that skillet and give Bourbon Chicken a shot. For different twists or more tips, check out these handy guides for Bourbon Chicken Recipe – Food.com and Better Than The Mall Bourbon Chicken – Jo Cooks. Hey, no shame if you want to eat it all yourself. You deserve a win tonight.
Bourbon Chicken
Ingredients
Method
- Cut the chicken into bite-sized nuggets.
- In a bowl, mix bourbon (or apple juice), soy sauce, garlic, ginger, brown sugar, and vinegar to create the sauce.
- Heat vegetable oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper and add to the skillet once the oil is hot.
- Cook the chicken until golden brown on both sides, avoiding overcrowding the pan.
- Pour the sauce over the chicken and let it simmer until the sauce thickens.
- Mix cornstarch with a little cold water and stir it into the sauce. Let it simmer for an additional minute until glossy.
