If you’ve ever wandered through an American food court, you may have noticed a dish that looks simple but delivers a powerful flavor—Bourbon Chicken. This dish is all about tender, juicy chicken coated in a sweet and savory sauce that mixes soy, garlic, ginger, and a touch of bourbon. While the name might suggest something fancy or complicated, the truth is, you can make this classic meal at home in less than 30 minutes. It’s a dish that is satisfying, quick to prepare, and perfect for a weeknight dinner when you want something hearty yet full of flavor. In this guide, you’ll discover how to make Bourbon Chicken from start to finish, including tips on serving, storing, and customizing it to fit your taste.
Why We Love This Bourbon Chicken Recipe
Bourbon Chicken has earned its popularity because it combines a few very simple ingredients to create a flavor explosion. The chicken comes out golden and slightly crispy on the outside while staying tender inside. The sauce is where the magic happens. Sweetness from brown sugar, the richness of soy sauce, and the warmth of garlic and ginger create a perfect balance. Even if you skip the bourbon and substitute with apple juice and Worcestershire sauce, the dish still keeps its signature flavor. It’s versatile, appealing to all ages, and works well for both lunch and dinner. Once you try it, it’s hard not to make it a regular on your meal rotation.
Ingredients for Bourbon Chicken
Making Bourbon Chicken at home doesn’t require complicated ingredients. Each component contributes to the overall flavor profile and texture, so it’s best to use fresh and quality items when possible.
Chicken:
- 750 g (1.65 lbs) skinless, boneless chicken thigh fillets, trimmed
- 2 tbsp cornflour (cornstarch in the USA)
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil
- 3 cloves garlic, peeled and minced
- 1 tsp minced ginger
Bourbon Sauce:
- 3 tbsp light soy sauce (low sodium preferred)
- 2 tbsp dark soy sauce (low sodium preferred)
- 1 tbsp cornflour (cornstarch in the USA)
- 180 ml (3/4 cup) chicken stock (low sodium preferred)
- 4 tbsp bourbon whisky (or 4 tbsp apple juice + 1 tbsp Worcestershire sauce)
- 5 tbsp light brown sugar
To Serve:
- Boiled rice or egg fried rice
- Spring onions (scallions), thinly sliced
- Sesame seeds
How to Make Bourbon Chicken
Cooking Bourbon Chicken may look like a complex process, but it’s straightforward when broken down step by step. Following these directions carefully will ensure you achieve restaurant-style results.
- Prepare the Sauce: Start by combining the light and dark soy sauces in a small bowl or jug. Add the cornflour and stir until completely dissolved. This ensures your sauce thickens properly later. Add the chicken stock, bourbon, and brown sugar, stirring until smooth. Set aside while you prepare the chicken.
- Coat the Chicken: Place the chicken pieces in a large bowl. Sprinkle over the cornflour, salt, and black pepper. Toss well to coat each piece evenly. The cornflour will help the chicken get a golden, slightly crispy exterior while locking in the juices.
- Cook the Chicken: Heat the oil in a large frying pan or skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook for 8-12 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. This step is crucial to ensure the chicken has a nice texture and doesn’t dry out.
- Add Aromatics: Lower the heat to medium and add the minced garlic and ginger. Stir constantly for about 30 seconds, allowing the flavors to infuse the chicken without burning.
- Combine Chicken and Sauce: Pour the prepared bourbon sauce into the pan. Increase the heat to medium-high and cook for 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken. Turn off the heat. For a more food court-style presentation, you can slice the chicken roughly and stir it back into the sauce. This step ensures every bite is coated in that rich, glossy sauce.
- Serve: Place the chicken over boiled or egg fried rice. Garnish with sliced spring onions and a sprinkling of sesame seeds.
How to Serve Bourbon Chicken
Serving Bourbon Chicken is simple, but presentation can make it feel like a restaurant meal at home. You can serve it directly over a bed of plain boiled rice, allowing the sauce to soak into the grains. For more texture and flavor, try egg fried rice with bits of carrot, peas, and scallions. Garnish the dish with thinly sliced spring onions for a fresh crunch and sesame seeds for a nutty finish.
If you want to elevate your meal for guests, consider adding a side of steamed vegetables like broccoli, bok choy, or snap peas. The green color adds vibrancy to the plate, making the dish look even more appealing. Using a shallow, wide serving dish rather than a deep bowl allows the sauce to be evenly distributed, and the chicken to be displayed attractively.
Expert Tips for Bourbon Chicken
To make sure your Bourbon Chicken turns out perfectly every time, here are some professional tips:
- Choose the right chicken: Thighs are ideal because they remain moist when cooked at higher temperatures. Breast meat can dry out quickly.
- Cornflour coating: Don’t skip the cornflour coating—it helps give the chicken that slightly crispy texture and allows the sauce to stick.
- Don’t overcrowd the pan: Cooking the chicken in batches if needed ensures even browning and prevents steaming.
- Adjust sweetness: If you prefer a sweeter sauce, you can add a touch more brown sugar. For a less sweet version, reduce the sugar slightly.
- Use fresh aromatics: Fresh garlic and ginger make a big difference. Avoid pre-minced or powdered forms for the best flavor.
- Sauce thickness: If the sauce becomes too thick, add a splash of water or chicken stock to loosen it. If too thin, let it simmer a little longer to reduce.
How to Store Bourbon Chicken
Bourbon Chicken stores well and can be a great make-ahead meal. Once cooked and cooled, transfer the chicken and sauce into an airtight container. You can keep it in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or stock if needed to maintain the sauce consistency.
For longer storage, the dish can be frozen for up to 2 months. When freezing, separate the rice and chicken for the best texture. Defrost in the fridge overnight before reheating, ensuring the chicken heats evenly without overcooking.
Variations of Bourbon Chicken
While the classic recipe is already delicious, there are plenty of ways to tweak the dish to suit your taste.
- Vegetable addition: Add bell peppers, carrots, or snap peas during the last few minutes of cooking for added color and nutrition.
- Spicy version: Introduce chili flakes or a splash of sriracha to the sauce for a kick.
- Honey substitution: For a different sweetness, replace the brown sugar with honey or maple syrup.
- Non-alcoholic version: If you prefer to avoid alcohol, replace the bourbon with apple juice and a little Worcestershire sauce for similar depth of flavor.
- Crispier chicken: For extra crunch, lightly fry the cornflour-coated chicken before adding the sauce, creating a golden crust that stays even after simmering.
Frequently Asked Questions About Bourbon Chicken
Can I make Bourbon Chicken without bourbon?
Yes, you can substitute bourbon with apple juice and Worcestershire sauce. This keeps the flavor balanced and family-friendly.
What is the best chicken to use for this recipe?
Chicken thighs are best because they stay moist and tender. Boneless, skinless thighs work perfectly for even cooking and easy slicing.
Can I prepare Bourbon Chicken in advance?
Absolutely. You can cook it ahead and store it in the fridge for up to 3 days or freeze for 2 months. Reheat gently to maintain the sauce and texture.
How do I make the sauce thicker?
Ensure the cornflour is fully dissolved before adding it to the sauce. Simmer the sauce until it thickens to your desired consistency.
Can I serve this dish with anything other than rice?
Yes, it pairs well with noodles, steamed vegetables, or even mashed potatoes for a unique twist.
Bourbon Chicken
Equipment
- Large frying pan or skillet
- Small Bowl
Ingredients
- 750 g skinless boneless chicken thigh fillets trimmed
- 2 tbsp cornflour cornstarch in the USA
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp oil for frying
- 3 cloves garlic peeled and minced
- 1 tsp minced ginger
- 3 tbsp light soy sauce low sodium preferred
- 2 tbsp dark soy sauce low sodium preferred
- 1 tbsp cornflour cornstarch in the USA
- 180 ml chicken stock low sodium preferred
- 4 tbsp bourbon whisky or 4 tbsp apple juice + 1 tbsp Worcestershire sauce
- 5 tbsp light brown sugar
- boiled rice or egg fried rice for serving
- spring onions thinly sliced, for garnish
- sesame seeds for garnish
Instructions
- In a small bowl, combine light and dark soy sauces with cornflour until dissolved. Add chicken stock, bourbon, and brown sugar, stirring until smooth.
- In a large bowl, coat the chicken with cornflour, salt, and black pepper.
- Heat oil in a large frying pan over medium-high heat. Add chicken in a single layer and cook for 8-12 minutes until golden brown and cooked through.
- Lower heat to medium, add minced garlic and ginger, and stir for 30 seconds.
- Pour the bourbon sauce into the pan, increase heat to medium-high, and cook for 2-3 minutes until sauce thickens and coats the chicken.
- Serve the chicken over boiled or egg fried rice, garnished with spring onions and sesame seeds.
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