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Bourbon Chicken Recipe

This Bourbon Chicken Recipe makes an incredibly delicious meal. Spice up any weeknight dinner time with sweet, crisp, saucy chicken over rice.

Bourbon Chicken Recipe

Do you remember the bourbon chicken samples that would be given out in front of the Chinese restaurants in the mall food court? This recipe reminds me so much of those yummy samples! You will love this easy to make dish that is even delicious enough for special occasions.

Don’t miss these other wonderful dinner ideas: Crab Fettuccini Alfredo | Cajun Shrimp and Grits | Spicy Bourbon Steak Kebobs | Instant Pot Fettuccini Bolognese

The Ingredients

Here’s what you’ll need to make the Bourbon Chicken Recipe (the exact measurements and full recipe instructions are below in the printable recipe card):

• Boneless skinless chicken breasts
• Corn starch
• Salt
• Pepper
• Vegetable, corn, or canola oil
• Garlic
• Water
• Soy sauce
• Apple juice
• Chicken broth
• Ketchup
• Bourbon
• White vinegar
• Brown sugar, packed
• Ground ginger
• Onion powder
• Crushed red pepper flakes, optional

How to Make Bourbon Chicken Recipe

Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In a medium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper; add the chicken and toss well to completely coat.

The corn starch makes the chicken nicely crisp once fried.

In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot, add half of the chicken pieces and cook on one side without stirring for 3 minutes. Turn each piece of chicken and cook for an additional 3 minutes.

The chicken should be a nice golden brown on both sides.

Remove the cooked chicken from the skillet and set aside. Add the remaining half of the oil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chicken on one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.

Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. To the skillet at the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat.

Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes until the sauce is reduced by half. Mix the remaining 1 tablespoon of corn starch with 1-2 tablespoons of water, then stir into the sauce to thicken (optional).

What to Serve with Bourbon Chicken

The Bourbon Chicken is delicious with steamed white or brown rice. You can also add a side of stir-fried vegetables and miso soup.

Safe Frying

When frying the chicken, the oil does tend to spit a bit. Use a splatter screen while the chicken fries and long tongs to turn the chicken.

How to Store Leftovers

Store the leftover chicken and sauce in an airtight food storage container in the refrigerator for up to three days. Reheat individual servings in the microwave in 30 second heating intervals.

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Bourbon Chicken Recipe

Published By Jill

This Bourbon Chicken Recipe makes an incredibly delicious meal. Spice up any weeknight dinner time with sweet, crisp, saucy chicken over rice.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Cuisine Asian

Servings 8

Ingredients

  

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• 3 pounds boneless skinless chicken breasts
• 5 tablespoons corn starch  divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable, corn, or canola oil
• 2 cloves garlic peeled and minced
• 1 cup water
• 2/3 cup soy sauce
• 1/2 cup apple juice
• 1/2 cup chicken broth
• 1/3 cup ketchup
• 1/4 cup bourbon  
• 2 tablespoons white vinegar
• 1 cup brown sugar packed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes optional

Instructions

 

• Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In a medium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper; add the chicken and toss well to completely coat.
• In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot, add half of the chicken pieces and cook on one side without stirring for 3 minutes. Turn each piece of chicken and cook for an additional 3 minutes.
• Remove the cooked chicken from the skillet and set aside. Add the remaining half of the oil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chicken on one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
• Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. To the skillet at the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat.
• Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes until the sauce is reduced by half.
• Mix the remaining 1 tablespoon of corn starch with 1-2 tablespoons of water, then stir into the sauce to thicken (optional).
• Serve the bourbon chicken hot over steamed rice.

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