Bourbon Chicken
Sweet & savory Bourbon Chicken in a succulent sauce – this is where bold, boozy New Orleans taste meets the best Chinese takeout ever!
If you like Sesame Chicken or General Tso’s, you’ll LOVE our brilliant Bourbon Chicken recipe, which is bursting with delectable flavors! Featuring chicken thighs bathed in a sticky-sweet sauce of bourbon, chicken broth, brown sugar, garlic, ginger, hoisin, and soy sauce, this 30-minute recipe results in a restaurant-quality meal your family will love!
Bourbon Chicken – Chinese or Cajun?
Rumor has it that the original bourbon chicken recipe began in a Chinese restaurant in New Orleans. The sticky soy sauce coating and the addition of bourbon bring elements of both Chinese and Cajun together beautifully!
Bourbon Chicken has a sweet and savory flavor profile. It’s a takeout favorite and is often served with Crab Rangoon, steamed rice, broccoli, or stir-fried rice noodles.
Other Recipes to Serve with Chinese Bourbon Chicken
- Air Fryer Egg Rolls are the perfect partner for this chicken meal!
- Everybody’s favorite Chinese comfort food, Wonton Soup, is easy and satisfying!
Ingredients
Chicken: Boneless, skinless chicken thighs make this recipe fast, easy, and flavorful!
Coating: The chicken is coated in cornstarch and pan-fried in vegetable oil for crisp-on-the-outside, tender-on-the-inside perfection!
Sauce: The sticky, sweet sauce is what MAKES this recipe! We’ll use bourbon, chicken broth, soy sauce, and hoisin sauce combined with garlic, ginger, brown sugar, and salt and pepper. YUM!
Garnish: Sliced scallions add a beautiful color and crispy crunch to the finished dish.
How to Make Bourbon Chicken
STEP ONE: Dice the chicken thighs and add them to a medium mixing bowl with the cornstarch. Toss until fully coated.
STEP TWO: Heat the oil over medium-high heat in a wok or large non-stick skillet and add half of the chicken in a single layer, as much as possible. Let the chicken cook untouched for 1 minute so it forms a nice crust. Flip the chicken over and cook for another minute. Transfer the thighs to a cutting board and repeat.
STEP THREE: Chop the chicken into bite-size pieces. Add it back to the pan and cook, stirring frequently, until golden brown. Transfer the cooked chicken to a plate and set aside.
STEP FOUR: In a medium bowl, whisk together the soy sauce, chicken broth, hoisin sauce, bourbon, brown sugar, and remaining cornstarch. Add the garlic and ginger to the same pan and saute for 30 seconds. Add the sauce to the pan and simmer until it thickens.
STEP FIVE: Add the chicken to the sauce, turn the heat down to medium, and cook for 2-3 minutes until the thighs are heated through and the sauce has thickened to your liking. Check the seasoning and add salt and pepper to your taste. Serve over white rice and garnish with scallions.
Tips for Success
- A sprinkle of sesame seeds adds flavor, fiber, and nutrition!
- Not a bourbon fan? Substitute apple juice instead!
- You can use chicken breasts, though thighs have more flavor.
- The bourbon doesn’t need to be high-end, though it should be one you would be happy to drink.
- Make this gluten-free by substituting a gluten-free soy sauce like Tamari.
- Add a teaspoon of red pepper flakes or sriracha to give this chicken a spicy kick!
What is Bourbon Chicken?
Bourbon chicken is a Chinese-inspired dish that originated in New Orleans. It contains chunks of tender, crispy, pan-fried chicken simmered in a thick, bourbon-based sauce. The dish is the perfect balance of sweet and savory, with strong umami elements. It is often served over white rice with green onions and sesame seeds.
Does the Alcohol Cook Out of Bourbon Chicken?
Some, yes. All, not likely. Whether the alcohol cooks out of food (and how much cooks out) depends on the heat level and the length of the cooking time. Surprisingly, baking and boiling don’t reduce the alcohol content significantly, while simmering for half an hour can reduce the alcohol by almost half. Regardless, most recipes – like this Bourbon Chicken – actually contain very little booze even before it’s cooked. If you want to avoid the alcohol entirely, simply substitute apple juice or chicken stock for the bourbon!
Other Terrific, Better-Than-Takeout Chinese Recipes
- Sweet and Sour Chicken
- Beef and Broccoli
- General Tso’s Chicken
- Chicken Lo Mein
- Ginger Shrimp Lettuce Wraps
- Crispy Spring Rolls
Bourbon Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- 3 large cloves garlic minced
- 1 ½ tablespoons fresh ginger peeled and minced
- ⅓ cup low-sodium soy sauce
- 2 tabelspoons hoisin sauce
- ¼ cup bourbon
- 2 tablespoons brown sugar lightly packed
- Salt and pepper to taste
- 2 green onion sliced, for garnish
Instructions
- Add chicken thighs and 3 tablespoons of cornstarch to a medium mixing bowl. Toss until the chicken is evenly coated.
- Heat the oil in a large wok or nonstick skillet over medium-high heat. Working in two batches, add the chicken to the pan in a single layer, as much as possible. Cook without disturbing for 1 minute so it can develop a crust, flip, and cook for another minute. Transfer the thighs to a cutting board and repeat. Chop the chicken into bite-size pieces.
- Return all of the chicken to the pan. Stir until browned and cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.
- Whisk together the remaining tablespoon of cornstarch, soy sauce, chicken broth, hoisin sauce, bourbon, and brown sugar in a medium mixing bowl. Add the garlic and ginger to the wok and sauté for 20 to 30 seconds until fragrant. Pour the sauce into the pan and bring it up to a simmer. Allow the sauce to simmer for several minutes until it starts to thicken.
- Add the cooked chicken back into the pan. Turn the heat down to medium and cook for 2 to 3 minutes. Check the seasoning and add salt and pepper to taste. Once the chicken is heated through and the sauce has reached your desired thickness, it's ready.
- Serve over cooked white rice and garnish with scallions before enjoying warm.
