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Delicious Bourbon Chicken is showcased as the featured image for this recipe.

BOURBON CHICKEN ULTIMATE EASY

This recipe recreates the popular Bourbon Chicken, offering a sweet, savory, and slightly sticky dish. Boneless, skinless chicken thighs are seared and then simmered in a flavorful sauce made with soy sauce, brown sugar, apple cider vinegar, and a hint of bourbon, delivering an irresistible taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons bourbon optional, but recommended
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional, for a little kick
  • 1 tablespoon cornstarch for thickening
  • 2 tablespoons cold water for slurry
  • Cooked rice, for serving
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • whisk
  • Medium bowl
  • Large skillet or wok
  • small bowl

Method
 

  1. Prepare the Chicken: In a large bowl, toss the chicken pieces with 1/4 cup of cornstarch until evenly coated.
  2. Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear until browned on all sides.
  3. Make the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, water, bourbon (if using), sesame oil, ginger, garlic powder, and red pepper flakes (if using).
  4. Combine and Simmer: Pour the sauce over the chicken in the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  5. Thicken the Sauce (if needed): In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens to your desired consistency.
  6. Serve: Serve immediately over rice, garnished with sesame seeds and chopped green onions (optional).

Notes

For best results, use low-sodium soy sauce to control the saltiness. Searing the chicken is crucial for developing flavor. The bourbon is optional but adds a depth of flavor. A cornstarch slurry helps to thicken the sauce without lumps. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can adjust the sweetness, saltiness, or spiciness to your liking.