Introduction

Easy Bourbon Chicken is a flavorful and comforting dish featuring tender chicken pieces coated in a sweet and tangy bourbon sauce. Perfect for weeknight dinners, this recipe balances savory and sweet elements with a hint of spice to delight your taste buds.

A close-up view of two glossy pieces of sticky glazed meat held between light brown wooden chopsticks, showing a rich, dark reddish-brown sauce with a shiny, thick texture and small green herb bits on top. The background is softly blurred with warm tones, emphasizing the juicy meat pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 chicken breasts, boneless, skinless (about 3 pounds)
3 tablespoons cornstarch, divided
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
4 tablespoons vegetable oil
2 cloves garlic, minced
1 cup water
1/2 cup apple juice
1/4 cup bourbon
1/2 cup chicken broth
2/3 cup lite soy sauce (lower sodium)
1/3 cup ketchup
2 tablespoons apple cider vinegar
1 cup light brown sugar, packed
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes

Instructions

Step 1: Cut the chicken into 1-inch pieces. In a large bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and pepper until evenly coated.
Step 2: Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat until hot. Add half the chicken pieces and cook without stirring for 3 minutes.
Step 3: Turn the chicken pieces and cook for an additional 3 minutes until golden and cooked through. Remove the chicken from the pan.
Step 4: Repeat cooking with the remaining oil and chicken pieces in the same way, then remove from the pan.
Step 5: Add the minced garlic to the pan and cook for about 20 seconds until fragrant.
Step 6: Pour in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger, and crushed red pepper flakes. Bring the mixture to a boil.
Step 7: Return the cooked chicken to the pan. Simmer for 10-15 minutes, stirring occasionally, until the sauce is reduced by about half.
Step 8: In a small glass, stir the remaining 1 tablespoon of cornstarch with 1 tablespoon of water until smooth. Add this slurry to the pan and stir well.
Step 9: Cook for a few more minutes until the sauce thickens to your liking. Serve immediately and enjoy.

Tips & Variations

For extra crispy chicken, cook the pieces 30 seconds to a minute longer on each side before simmering in the sauce.
Add more crushed red pepper flakes if you prefer a spicier dish.
Substitute chicken thighs for a juicier, more flavorful option.
Use lower sodium soy sauce to control saltiness.
Serve over steamed rice or with roasted vegetables for a complete meal.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken after refrigeration; add a splash of water if needed when reheating.

How to Serve

A close-up image of two pieces of sticky, shiny glazed chicken held by light brown wooden chopsticks. The chicken pieces have a rich dark brown color with a glossy texture from the sauce coating, dotted with small bits of green herbs. The background is softly blurred, showing more pieces of similarly glazed chicken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make bourbon chicken ahead of time?

Yes, you can prepare the chicken and sauce separately in advance. Store them in the refrigerator and combine just before reheating to maintain the best texture.

Is the bourbon flavor strong in this recipe?

The bourbon provides a subtle depth and sweetness rather than a strong alcohol taste. Most of the alcohol cooks off during simmering, leaving a rich flavor behind.