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By Chris Joe
5 from 29 votes
Nov 30, 2023, Updated Mar 31, 2024
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Bourbon Chicken is an American-Chinese takeout classic that can be found in strip malls and food courts everywhere! The sweet, savory glaze over the stir fried chicken is absolutely mouth-watering and so easy to make at home. The best part is that it’s done in 30 minutes for a delicious, easy dinner any day of the week.
Watch the Bourbon Chicken Recipe Video Below!
A Brief History of Bourbon Chicken
The origins of Bourbon Chicken are somewhat unclear but many people believe it was named after the famous Bourbon Street in New Orleans. It’s become a staple dish at mall food courts and Chinese restaurants – the tender pieces of chicken covered in a rich, flavorful glaze is beloved for combining elements of American-Chinese and Southern-American cooking. To this day, Bourbon Chicken is still a popular comfort food dish that reflects the culinary diversity of the United States.
Ingredients
This Bourbon Chicken takes exactly like take out! The tender pieces are so delicious and tossed in a sweet and tangy bourbon sauce. Here is what you’ll need:
- For the Chicken:
- 1.5 lbsboneless skinless chicken thighs or chicken breast – you can use either thighs or breast
- make sure to cut them into similar sized pieces so the chicken can cook evenly.
- 1tablespoonavocado oil(15 ml) – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil!
- I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not work with the flavors of Chinese cooking.
- 2tablespoonssoy sauce(30 ml) – You will need “light” (not “low sodium”) or “all-purpose” soy sauce.
- 1/2teaspoonwhite pepper(2 g) – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- 1/2tablespoonShaoxing wine(7 ml) – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- 1/2tablespooncornstarch(4 g)
- 1.5 lbsboneless skinless chicken thighs or chicken breast – you can use either thighs or breast
- For the Sauce:
- 2tablespoonssoy sauce(30 ml)
- 1teaspoondark soy sauce(5 ml)
- 1teaspoonrice vinegar(5 ml)
- 3tablespoonsbrown sugar(39 g)
- 1/2cupwarm chicken stock or water(120 ml)
- 1/4teaspoonwhite pepper(1 g)
- 2tablespoonsbourbon(30 ml), divided in half – Bourbon adds so much to this chicken and is a huge part of the unique flavors of this dish. If you’re worried about the alcohol content, it will begin to reduce as the sauce simmers and should evaporate.
- You can also use whiskey, brandy, or scotch.
- If you are not comfortable using bourbon or don’t have any other alcohol substitutes on hand, you can substitute with apple cider vinegar or pineapple juice.
- 1tablespooncornstarch(8 g)
- 1teaspoonsesame oil(5 ml)
- Aromatics
- 1sliceginger1/4 inch (0.6cm) thick, smashed with knife or cleaver
- 2clovesgarlicminced
- 1scallionchopped
Recipe Instructions: Bourbon Chicken
1. Marinate the Chicken
Marinate the chicken with soy sauce, white pepper, Shaoxing wine, avocado oil and cornstarch. Mix until incorporated and marinate for 15 minutes.
2. Mix the Sauce
Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, bourbon, sesame oil and white pepper and set aside.
3. Cook the Chicken
Heat ¼ cup of neutral oil in a wok or large frying pan on high heat until smoking, then add half of the chicken to the pan. Let the chicken sear on one side for 1 minute, then flip and sear the other side until all sides are golden brown. Remove and repeat with the rest of the chicken.
4. Sauté the Aromatics
Bring the wok or pan to medium heat and immediately add the ginger and garlic. Stir-fry for 30 seconds until fragrant.
5. Deglaze with Bourbon and Add Sauce and Chicken
Stir in the bourbon to deglaze the wok, and let cook for 30 seconds to allow the alcohol to cook off, leaving the flavor behind. Next, add the sauce and heat over medium high until bubbling and thickened. The consistency should be able to coat the back of a spoon. Add the chicken and toss it in the sauce until fully coated.
6. Garnish and Serve!
Stir fry for another minute and garnish with scallions. Serve with freshly steamed rice and enjoy!
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
PRO TIPS
Expert Tips for the BEST Bourbon Chicken
- Quality Ingredients: Start with high-quality chicken, preferably boneless, skinless chicken thighs, as they are more flavorful and tender. Use real bourbon whiskey for the sauce, as it can significantly enhance the dish’s flavor.
- Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes to infuse it with the sweet and savory flavors of the marinade.
- Hot, Quick Cooking: Use a hot skillet or wok for stir-frying the chicken. High heat helps to sear the chicken quickly, keeping it juicy. Don’t overcook the chicken; it should be tender and slightly caramelized.
- Thicken the Sauce: Do not skip the cornstarch in the sauce! It is key to thickening the sauce and give it the glossy finish that is so delicious!
- Garnish Creatively: Garnish your bourbon chicken with sesame seeds, chopped green onions, or fresh cilantro. These additions not only add visual appeal but also fresh flavors that complement the dish.
Can I substitute the protein?
Traditionally, Bourbon Chicken is made with Chicken thigh, but you can easily substitute it for chicken breast, pork loin, or strip steak.
Storage and Reheating
You can store any leftovers in an airtight container in the refrigerator for 3-4 days. I like to reheat Bourbon Chicken in a hot wok or pan.
What to Serve with Bourbon Chicken
Are you feeling nostalgic for the mall food court or your favorite Chinese take-out place? You can’t have take-out without the crispiest Egg Rolls! Pair this Bourbon Chicken with a classic takeout dish like Chicken Fried Rice (Shrimp Fried Rice if you want to mix up your proteins) or Shrimp Lo Mein (if you want to continue the Chicken theme, you can make Chicken Lo Mein)! If you want to try another chicken dish, make General Tso’s Chicken!
If you tried this Bourbon Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
5 from 29 votes
Bourbon Chicken (Video)
By: Chris Joe
Servings: 4
Prep: 20 minutes mins
Cook: 10 minutes mins
Save
Bourbon Chicken is an American-Chinese classic and found in strip malls and food courts everywhere! The sweet, savory glaze over the stir fried chicken is absolutely mouth-watering and so easy to make at home! The best part is that it's done in 30 minutes for a delicious, easy dinner any day of the week.
Equipment
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs or chicken breast, cut into 1-inch chunks
- 1 tablespoon avocado oil, 15 ml
- 2 tablespoons soy sauce, 30 ml
- 1/2 teaspoon white pepper, 2 g
- 1/2 tablespoon Shaoxing wine, 7 ml
- 1/2 tablespoon cornstarch, 4 g
For the Sauce:
- 2 tablespoons soy sauce, 30 ml
- 1 teaspoon dark soy sauce, 5 ml
- 1 teaspoon rice vinegar, 5 ml
- 3 tablespoons dark brown sugar, 39 g
- 1/2 cup warm chicken stock or water, 120 ml
- 1/4 teaspoon white pepper, 1 g
- 2 tablespoons bourbon, 30 ml, divided in half
- 1 tablespoon cornstarch, 8 g
- 1 teaspoon sesame oil, 5 ml
Aromatics
- 1 slice ginger, 1/4 inch (0.6cm) thick and smashed with knife or cleave
- 2 cloves garlic, minced
- 1 scallion, chopped
Instructions
Marinate the chicken with soy sauce, white pepper, Shaoxing wine, avocado oil and cornstarch. Mix until incorporated and marinate for 15 minutes.
Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, bourbon, sesame oil and white pepper and set aside.
Heat ¼ cup of neutral oil in a wok or large frying pan on high heat until smoking, then add half of the chicken to the pan. Let the chicken sear on one side for 1 minute, then flip and sear the other side until all sides are golden brown. Remove and repeat with the rest of the chicken.
Bring the wok or pan to medium heat and immediately add the ginger and garlic. Stir-fry for 30 seconds until fragrant.
Stir in the bourbon to deglaze the wok, and let cook for 30 seconds to allow the alcohol to cook off, leaving the flavor behind. Next, add the sauce and heat over medium high until bubbling and thickened. The consistency should be able to coat the back of a spoon. Add the chicken and toss it in the sauce until fully coated.
Stir fry for another minute and garnish with scallions. Serve with freshly steamed rice and enjoy!
Notes
KEY TIPS:
- Quality Ingredients: Start with high-quality chicken, preferably boneless, skinless chicken thighs, as they are more flavorful and tender. Use real bourbon whiskey for the sauce, as it can significantly enhance the dish’s flavor.
- Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes to infuse it with the sweet and savory flavors of the marinade.
- Hot, Quick Cooking: Use a hot skillet or wok for stir-frying the chicken. High heat helps to sear the chicken quickly, keeping it juicy. Don’t overcook the chicken; it should be tender and slightly caramelized.
- Thicken the Sauce: Do not skip the cornstarch in the sauce! It is key to thickening the sauce and give it the glossy finish that is so delicious!
- Garnish Creatively: Garnish your bourbon chicken with sesame seeds, chopped green onions, or fresh cilantro. These additions not only add visual appeal but also fresh flavors that complement the dish.
STORAGE AND REHEATING
You can store any leftovers in an airtight container in the refrigerator for 3-4 days. I like to reheat Bourbon Chicken in a hot wok or pan.
Nutrition
Calories: 121kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1009mgPotassium: 68mgFiber: 0.4gSugar: 9gVitamin A: 30IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!
