Easy Bourbon Chicken is a one-pan meal making crispy, sweet, and sticky chicken just like the kind you grew up eating at the mall! Try today!
If you’re looking for an easy Chicken Dish that will blow you away with flavor – Bourbon Chicken is a must try recipe. Just like Orange Chicken and General Tso’s Chicken, the addicting signature sauce is the real star!
Table of contents
Sabrina’s Easy Bourbon Chicken Recipe
Don’t be surprised if this chicken dish becomes an instant family favorite! Tender, bite-sized chicken pieces with a light crispy coating and smothered in a one-of-a-kind sauce. The real magic is the sauce! It’s deliciously sweet and sticky with a deep bourbon flavor and smoky, fruity notes. And best of all, it’s not that complicated (don’t let the ingredient list fool you!) and takes less than an hour to make. Whether you grew up eating this Bourbon Chicken in malls or this is your first time trying it, this recipe will knock your socks off, it’s that good!
Kitchen Tools and Equipment
- Wok: Great for high heat and quick cooking. A wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
- Large Frying Pan: I use a Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.
Ingredients
- Chicken Breasts: I’m using boneless, skinless chicken, which gets cut into one-inch chunks, which are perfect for bite-sized pieces. Swap with thighs for extra juiciness.
- Cornstarch: This adds a crisp texture and helps thicken the sauce. You don’t want to skip this ingredient.
- Vegetable Oil: This will be used to fry the chicken and can be a regular vegetable oil, olive oil, or even coconut oil for a slightly different flavor!
- Garlic: Freshly minced garlic creates a savory and fragrant base. Adjust the amount if you love extra garlic flavor.
- Liquids: Water is the base of the sauce and is blended with apple juice to add a light fruity sweetness.The chicken broth adds a bit more savory flavor while the low sodium soy sauce adds an umami punch while keeping saltiness in check.
- Bourbon: The bourbon adds smoky depth and gives this chicken it’s signature flavor. You want to use a good enough quality to drink, but no need to use the top shelf.
- Ketchup: Ketchup adds a tangy acidic flavor and some extra seasoning to help tie everything together by taming the sugar, plus it adds thickness.
- Brown Sugar: 1 cup of sugar might seem like this would be a sweet sauce but the molasses in the brown sugar helps mellow it and the other ingredients balance the sweetness. I would not recommend using regular white sugar.
- Seasonings: Onion powder, ground ginger, and crushed red pepper flakes add a warm and slightly spicy finish.
How to Make
Time needed: 40 minutes.
- Prepare the Chicken
Cut chicken into one-inch bite-sized pieces and dip chicken in cornstarch, salt, and pepper mixture in a large or medium bowl until covered.
- Cook the Chicken
Heat oil in a large skillet over medium-high heat. Sear the chicken in batches until golden and fully cooked – about 3 minutes on each side. Set aside.
- Saute Aromatics
In the same skillet, cook minced garlic until fragrant, making sure not to burn it.
- Make the Sauce
Into the skillet, combine the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, vinegar, brown sugar, onion powder, ginger, and red pepper flakes. Mix well and bring the sauce to a boil.
- Combine Chicken and Sauce
Return the chicken to the skillet and let it cook for 10-15 minutes or until the sauce mixture is reduced.
- Thicken the Sauce
Make a slurry with the cornstarch and a tablespoon of cold water and stir it into the sauce until the sauce thickens to a sticky glaze.
- Serve
Plate the dish hot over white rice or your favorite noodles. Enjoy immediately.
Recipe Card
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
- Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper.
- Add 2 tablespoons of vegetable oil into your nonstick skillet on medium-high heat and let it heat until a small piece of chicken sizzles.
- Add half the chicken pieces and cook for 3 minutes without stirring.
- Turn the chicken pieces and cook and additional three minutes.
- Remove the chicken from the pan.
- Use the remaining oil to cook the second half of the chicken the same way.
- Remove the chicken from the pan.
- Add in the garlic and cook for 20 seconds until you can just smell it.
- Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
- Bring to a boil then add back in the chicken.
- Cook for 10-15 minutes or until the sauce is reduced by about half.
- Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir.
- Add into the pan and stir.
- Cook until the sauce is thickened. Serve immediately.
Video
Nutrition
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Chef’s Note: What about the Crispiness?
When you cook the chicken, it will have that crispiness on the edges you’re looking for. I noticed that once the chicken is smothered in the yummy sauce, it’s only a matter of time for the crispiness to absorb the sauce. When I want extra crispy chicken, I like to cook it in the pan for 30 seconds to a minute longer on both sides to ensure that it’s extra crispy. And I’m always sure to add the cornstarch to the sauce which helps thicken it and will delay the chicken turning soft.
Can This Be Made Ahead?
Yes, this is great to make a day in advance for a party. Just make it according to the directions and store it in the fridge in an airtight container overnight. Keep in mind that it will not have any crispiness to it as all the sauce will be soaked into the chicken. But it will still be incredibly delicious!
Nutritional Facts
Recipe Tips and Tricks
- Chicken: I used chicken breast because my mall used to. If you want a more tender cut, use boneless, skinless chicken thighs.
- Coating: If you’d like a thicker coating, dredge in the cornstarch, dip in a beaten egg, then dredge in some flour and deep fry.
- Spiciness: To make this more spicy, double the crushed red pepper or swap the red pepper for Sriracha sauce.
How to Store
- Storing: Place any leftover chicken in an airtight container and refrigerate for up to 3-4 days.
- Reheating: Reheat the chicken in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Or you can microwave on medium power in 30-second intervals, stirring between, until heated through.
- Freezing: Let chicken cool and then transfer cooled chicken with sauce to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crockpot Variation
To make it in the crockpot (slow cooker), cook the chicken (use chicken thighs for best texture) as directed and add half the amounts of the rest of the recipe sauce ingredients as they won’t be able to cook it down in the slow cooker. Cook on low for 5 hours. Add in the last tablespoon of cornstarch mixed with a tablespoon of water, then cook on high for 30 minutes. Serve when ready!
Frequent Questions
Yes! There absolutely is, but it cooks down in the sauce so much that it just adds a certain unique flavor and won’t impair you. If you prefer to skip the bourbon, just double the apple juice.
You can substitute with equal parts white grape juice for a similar flavor. Or you can add a slightly different flavor with pineapple juice, cranberry juice, or orange juice (no pulp).
Make sure you add the cornstarch slurry to the sauce. If it’s still too thin, mix another slurry together of a tablespoon of cornstarch with a tablespoon of water and stir it in gradually. It will thicken after that.
While no one is exactly sure, this dish is an Asian-American fusion meal that was inspired by popular Chinese dishes and created by a Chinese restaurant on Bourbon Street in New Orleans. It’s been popular in malls across America ever since!
Variations
- Gluten-Free: Swap the soy sauce for an equal amount of tamari or coconut aminos. If needed, double-check your ketchup and broth for gluten-free certification. The cooking process stays the same, but this tweak keeps the dish friendly for those avoiding gluten!
- Honey-Garlic: Replace the brown sugar with ½ cup of honey and add an extra 2 cloves of minced garlic and a teaspoon of grated fresh ginger. The sauce will be slightly thinner but even more aromatic and naturally sweet. Simmer an extra 5 minutes longer to let it thicken properly if needed.
- Vegetarian: Use extra-firm tofu cut into one-inch cubes in place of chicken, and pan-fry until crispy. Then just substitute chicken broth with vegetable broth. The sauce will cling to the tofu nicely, and no other changes are needed for the vegetarian style!
Related Recipes
More Easy Chinese Take-Out Favorites
Photos used in previous versions of this post.
Last time I made this I substituted apple juice with black cherry plum juice from ALDI and added fresh broccoli and water chestnuts served over white or jasmine rice and there never leftovers??
Very good. One of the best “Chinese” recipes I have made at home. Will make this again. Thanks.
“If you prefer to skip the bourbon, just double the apple juice.”
If you prefer to skip the bourbon, just make something besides bourbon chicken
there fixed that for you
We followed the directions, and it came out amazing. We will keep this one in our rotation. We served over brown rice with sweet cantaloupe on the side.
What if you don’t have apple juice?
I have heard that some use white grape juice. Others have used pineapple juice.
you always have the best recipe!!!!!!!! you are my go to thank you for all the great recipes.
You’re welcome Sherrie and thanks for the 5 star review!
This was tasty but the chicken breast turned out quite tough with all the cooking you do to it. Definitely recommend using chicken thighs. Will try that next time.
Some tips to make this the best bourbon chicken ever:
I used chicken breast because my mall used to. If you want a more tender cut, use chicken thighs.
My kid is literally the pickiest eater on the planet. He is a 15-year-old boy, who is very particular about what he consumes and what he puts into his body. I have a hard time finding different ways to prepare chicken. He flipped for this dish. I made it for the first time, three weeks ago and tonight will be the fourth time I’ve made it for him,. In 3 weeks! I did try to double it on my second go around and it was nothing like the first time. Not sure what I did wrong but since that second disaster, I go step first step minus the brown sugar. I 1/2 that and at the very end, stir in a tablespoon of honey Absolutely phenomenal. If I could give 10 stars I would.
Wow! High Praise from a 15 year old boy! Made my day. Thank you Juanita and thanks for the “10” stars!!
Tasted exactly how I remember Bourbon Chicken at those mall Chinese joints (sweet & savory). Directions were clear and easy to follow. Thanks for posting this great recipe!
This was good, but the second time I made it, I cut the brown sugar in half. Even better!!
Wouldnt sesame oil be better?
I think you’re right! I would definitely try the sesame oil…it would give it a completely different taste, I think, but when I cook Chinese food, or other Asian dishes, I often call for sesame oil, even when the recipe doesn’t. You could even add some chili oil in to give it a bit of a kick!
Oops! I meant to say, I often *add* sesame oil, even when the recipe doesn’t call for it. 🙂
5 stars for it being an online recipe that actually goes together correctly from start to finish (there are a lot of half-a**ed recipes out there).
I made this tonight and it was a pleasant surprise. From the first bite I was thinking “Mall Chinese…” but in a good way. The wife liked it as well and it will have a place in my recipe rotation. It was a tad sweet for my taste, so I will probably adjust the sugar by a 1/4 cup and maybe add more soy sauce.
Family loved it! I used 1/2 the sugar after I read the prior reviews and I only used 1/2 the chicken and replaced with a ton of broccoli. Will be adding to the recipe rotation!
If I wanted to double this dish, would I just double all the ingredients, including the bourbon? And because I want to make such a large batch (6 lbs), I know this won’t fit in one pan.
Is it possible to mix all the ingredients together and bake this dish?
Use the Yield button to automatically change the recipe to reflect how many people you wish to serve. I’ve used my All Clad frying pan as well as a wok to make this recipe. Not sure how big a frying pan or wok would be to handle 6 lbs. Maybe two frying pans? Mine is a 14 inch and worked well for the recipe as is. Let me know how it turns out!
It was pretty good, I didn’t think it tasted like the bourbon chicken at the mall at all and that’s what I was looking for. A little to sweet for my taste, but over all pretty good. Kids loved it ??