Easy Bourbon Chicken Recipe – Sweet, Savory, and Ready in 30 Minutes
This easy Bourbon Chicken recipe combines tender chicken thighs with a rich,
sweet-savory glaze made with bourbon, brown sugar, soy sauce, garlic, ginger, and a touch of red pepper.
Served over rice and finished with green onions, it’s a flavorful dinner that comes together in just 30 minutes.
Bourbon chicken is the kind of meal that makes a simple weeknight dinner feel a little more special. The chicken is browned in a skillet before being coated in a glossy sauce that brings together salty, sweet, tangy, and mildly spicy flavors.
The combination of garlic, ginger, and onion gives the sauce a savory foundation, while brown sugar adds sweetness and bourbon brings its distinctive depth. A little cider vinegar helps balance everything so the finished dish doesn’t feel overly sweet.
Why You’ll Love This Recipe
- Quick dinner: The recipe comes together in about 30 minutes, making it a practical choice for busy evenings.
- Big flavor: Soy sauce, bourbon, brown sugar, garlic, ginger, and crushed red pepper create a balanced sweet-savory sauce.
- Tender chicken: Chicken thighs are used for a juicy, flavorful result.
- Simple skillet cooking: The chicken, aromatics, and sauce are prepared in the same skillet.
- Easy to serve: Spoon the finished bourbon chicken over rice for a complete meal.
- Flexible: Apple juice can be used instead of bourbon, and the recipe notes also suggest serving it with stir-fried vegetables.
For Bourbon Chicken:
- Chicken Thighs – The preferred cut for tender, juicy chicken, though you can also use chicken breasts if you prefer white meat.
- Cornstarch – Used to coat the chicken and help it crisp up while cooking.
- Olive Oil – For frying the chicken in the skillet.
- Onion, Garlic, and Ginger – These aromatics form the flavor base of the sauce and add that delicious savory punch.
- Green Onions – For garnish, adding a fresh, mild onion flavor.
For Bourbon Chicken Sauce:
- Soy Sauce – The salty base for the sauce, best to use reduced-sodium soy sauce for balance.
- Chicken Broth – Adds liquid to the sauce and deepens the flavor.
- Bourbon (or Apple Juice) – For that distinct, slightly sweet, and bold flavor.
- Brown Sugar – Brings sweetness to the sauce, balancing out the saltiness.
- Cider Vinegar – A touch of acidity to cut through the richness of the sauce.
- Crushed Red Pepper – Adds a mild heat that complements the sweetness of the bourbon.
Step-by-Step Guide to Making Bourbon Chicken
Step 1: Prepare the Chicken
Start by cutting the chicken thighs into 1-inch pieces. Toss the chicken with the first portion of cornstarch, making sure the pieces are evenly coated. This coating helps the chicken develop a browned exterior as it cooks.
Step 2: Brown the Chicken
Heat the olive oil in the skillet and add the coated chicken. Cook the pieces over medium-high heat, stirring occasionally, until they are browned on all sides. Once browned, transfer the chicken to a plate so you can build the sauce in the same skillet.
Step 3: Sauté the Aromatics
Add the remaining olive oil to the skillet, followed by the minced onion, garlic, and grated fresh ginger. Cook the mixture briefly, stirring as it softens and becomes fragrant. This creates the savory base for the bourbon sauce.
Step 4: Make the Bourbon Sauce
Whisk together the remaining cornstarch with the soy sauce, chicken broth, bourbon or apple juice, brown sugar, cider vinegar, and crushed red pepper. Pour this mixture into the skillet with the sautéed aromatics.
As the sauce cooks, it will become thicker and bubbly. The cornstarch helps create the consistency needed to coat the chicken.
Step 5: Finish the Chicken
Return the browned chicken to the skillet and stir everything together so the pieces become coated in the sauce. Continue cooking until the chicken is heated through and covered with the flavorful glaze.
Step 6: Serve Over Rice
Spoon the bourbon chicken over cooked rice and finish with sliced green onions. The rice provides a simple base for soaking up the sweet and savory sauce.
Tips for the Best Bourbon Chicken
- Cut the chicken evenly: Cutting the chicken thighs into similarly sized 1-inch pieces helps them cook more consistently.
- Coat the chicken evenly: Toss the chicken thoroughly with the cornstarch before adding it to the skillet.
- Give the chicken room to brown: Stir occasionally while cooking so the chicken can develop color on all sides.
- Use the same skillet: The aromatics and sauce are prepared in the skillet used for the chicken, allowing the cooking process to build the dish in stages.
- Whisk the sauce ingredients together: Combining the sauce ingredients before adding them to the skillet helps distribute the cornstarch and seasonings throughout the mixture.
- Watch the sauce as it thickens: Once the sauce becomes thick and bubbly, it is ready for the chicken to be returned to the skillet.
- Finish with green onions: The sliced green onions add a fresh contrast to the rich sauce.
Common Mistakes to Avoid
- Skipping the cornstarch coating: The chicken is specifically coated with cornstarch before cooking, so leaving it out changes the intended preparation.
- Adding the chicken back too early: Let the sauce thicken and become bubbly before returning the browned chicken to the skillet.
- Not stirring the aromatics: The onion, garlic, and ginger should be stirred while they cook so they soften and become fragrant.
- Forgetting the second portion of cornstarch: Cornstarch is used both for coating the chicken and thickening the sauce, so the two portions serve different purposes.
- Overlooking the garnish: The green onions are a simple finishing touch that adds freshness and color to the finished dish.
- Forgetting the rice: The recipe is designed to be served over cooked rice, which makes a natural base for the saucy chicken.
Easy Ways to Change It Up
These ideas are optional variations and do not change the original recipe card.
- Use chicken breast: Swap the chicken thighs for chicken breasts if you prefer white meat. Keep in mind that chicken breasts are leaner.
- Make it alcohol-free: Use apple juice instead of bourbon for a non-alcoholic version.
- Add vegetables: The recipe notes specifically suggest serving the chicken with stir-fried vegetables for extra color and variety.
- Adjust the heat: If you prefer a milder dish, keep the crushed red pepper at the recipe amount or omit it as an optional adjustment. For more heat, you can increase it according to your preference, although this will change the original recipe’s flavor balance.
- Change the rice: Serve the chicken over your preferred cooked rice variety while keeping the original chicken and sauce preparation unchanged.
- Add fresh toppings: Sliced green onions are already part of the recipe, but additional fresh toppings can be used as an optional serving variation.
How to Serve Bourbon Chicken
The simplest way to serve bourbon chicken is over cooked rice, allowing the sauce to soak into the rice with every bite.
For a more complete dinner, pair it with stir-fried vegetables, which are also suggested in the recipe notes. A simple side salad or sautéed greens can also complement the rich, saucy chicken.
For casual family dinners, serve the chicken directly over individual portions of rice and finish each serving with sliced green onions.
Make-Ahead and Storage Tips
The sauce can be prepared ahead of time according to the recipe information provided. Store the prepared sauce in the refrigerator for up to 3 days, then heat it when you’re ready to cook and add the chicken.
If you’re preparing components ahead, keeping the sauce separate from the chicken and rice can help you assemble the meal when needed.
For leftovers, store the chicken and rice appropriately in the refrigerator and reheat until warmed through. Because the sauce is an important part of the dish, stirring the chicken and sauce together as they warm can help distribute the glaze evenly.
The recipe does not provide specific freezing instructions, so freezing recommendations are best treated cautiously rather than as part of the original method.
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They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Bourbon Chicken Recipe
Ingredients
- 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp cornstarch, divided
- 2 tbsp olive oil, divided
- ¼ cup minced onion
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ⅓ cup reduced-sodium soy sauce
- ⅓ cup reduced-sodium chicken broth
- ¼ cup bourbon (or apple juice if you prefer)
- 3 tbsp packed brown sugar
- 1 tbsp cider vinegar
- ¼ tsp crushed red pepper
- 2 cups cooked rice (for serving)
- 2 green onions, sliced (for garnish)
Instructions
Prepare the Chicken:
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch to coat evenly.
Cook the Chicken:
- Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Once done, transfer the chicken to a plate using a slotted spoon.
Sauté Aromatics:
- In the same skillet, heat the remaining tablespoon of olive oil. Add the minced onion, garlic, and grated ginger. Cook for 1 to 3 minutes, stirring, until the mixture becomes fragrant and the onions soften.
Prepare the Sauce:
- In a small bowl, whisk together the remaining tablespoon of cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, cider vinegar, and crushed red pepper.
Make the Sauce:
- Pour the sauce mixture into the skillet with the sautéed onion, garlic, and ginger. Stir the mixture, cooking until it thickens and becomes bubbly.
Combine Chicken and Sauce:
- Return the browned chicken to the skillet. Stir everything together until the chicken is well-coated in the sauce and heated through, about 2 minutes.
Serve:
- Serve the bourbon chicken over rice and garnish with sliced green onions.
Notes
- No Bourbon? You can substitute apple juice for the bourbon if you prefer a non-alcoholic version or don’t enjoy the taste of bourbon.
- Add Veggies: Serve the chicken with stir-fried vegetables to boost the nutrition and add some color to your plate.
Nutrition
Frequently Asked Questions
- Can I skip the bourbon in this recipe?
If bourbon isn’t your thing or you prefer a non-alcoholic version, no worries! Simply swap it out for apple juice or apple cider. You’ll still get that lovely sweetness and depth, without the alcohol.
- Can I use chicken breasts instead of thighs?
Of course! While chicken thighs are great for tenderness and flavor, chicken breasts work perfectly fine too. Just be aware that breasts can be a bit leaner, so they may not stay as juicy as thighs.
- What if the sauce isn’t thick enough?
If you find the sauce a bit runny, try mixing 1 tablespoon of cornstarch with a bit of water to make a slurry, then stir it into the sauce. This will help thicken it up in no time!
- Can I prepare the sauce ahead of time?
Yes, you absolutely can! Whip up the sauce in advance, store it in the fridge for up to 3 days, and when you’re ready to cook, just heat it up and add the chicken. It’ll save you time on busy days!
- What should I serve Bourbon Chicken with?
Bourbon chicken is delicious on its own, but it pairs wonderfully with steamed rice, fried rice, or even stir-fried veggies. Add a side salad or some sautéed greens to complete the meal!
