Easy Bourbon Chicken
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That irresistible, sweet and savory aroma of bourbon chicken from the mall food court is something many of us know well. It’s a flavor that pulls you in and promises a satisfying meal.
But what if you could capture that same magic in your own kitchen, with simple ingredients and even better flavor? This recipe does just that, giving you a restaurant-quality dish that’s surprisingly easy to make on a busy weeknight.
What You’ll Need
The sauce is the star here, bringing together a perfect balance of sweet, savory, and tangy notes. Using chicken thighs ensures every bite is juicy and tender.
For the Chicken:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Bourbon Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 1/4 cup bourbon
- 1/4 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Pro Tips
Over years of making this dish, I’ve learned a few things that take it from good to great. These small adjustments make a huge difference.
- Don’t Crowd the Pan: Cook the chicken in batches. This allows each piece to get a beautiful golden-brown sear, which builds a deep flavor foundation for the dish. Overcrowding will steam the chicken instead of searing it.
- Toast Your Aromatics: Before adding the liquid sauce ingredients, briefly sauté the minced garlic and ginger in the pan for about 30 seconds. This simple step blooms their flavors, making the final sauce much more fragrant and complex.
- Patience with the Sauce: Allow the sauce to simmer gently for a few minutes after adding the cornstarch slurry. This not only thickens the sauce but also cooks off any starchy taste, resulting in a smooth, glossy glaze.
- Thighs Over Breasts: While chicken breasts work, thighs are far more forgiving. They contain more fat, which keeps them incredibly moist and tender, even if you accidentally cook them a minute too long.
“The secret to a perfect glaze is a slow simmer. Don’t rush the process of thickening the sauce; it’s where the magic happens.”
Tools Required
You don’t need any fancy equipment for this recipe, just some basic kitchen essentials.
- Large Skillet or Wok
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Knife and Cutting Board
- Tongs
Substitutions and Variations
This recipe is flexible. Feel free to make swaps based on what you have on hand or your dietary needs.
| Original Ingredient | Suggested Substitution | Notes |
|---|---|---|
| Chicken Thighs | Chicken Breast or Pork Loin | Adjust cook time to avoid drying out. |
| Bourbon | Apple Juice | For a non-alcoholic version. |
| Soy Sauce | Tamari or Coconut Aminos | Makes the dish gluten-free. |
| Brown Sugar | Honey or Maple Syrup | Adds a slightly different sweet note. |
Make-Ahead Tips
For an even faster weeknight meal, you can do some prep in advance. This cuts down on assembly time right before cooking.
Simply chop the chicken and store it in an airtight container in the fridge. You can also whisk together all the sauce ingredients (except the cornstarch slurry) and store that separately in the fridge for up to 2 days.
How to Make Easy Bourbon Chicken
Follow these steps carefully for a flawless result every time.
Step 1: Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper. Drying the chicken helps it sear better.
Step 2: In a medium bowl, whisk together the soy sauce, chicken broth, bourbon, brown sugar, apple cider vinegar, ketchup, ginger, and red pepper flakes. Set this sauce mixture aside.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add half of the chicken to the pan in a single layer. Cook for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside. Repeat with the remaining chicken.
Step 4: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
Step 5: Pour the prepared sauce mixture into the skillet, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
Step 6: While the sauce is simmering, mix the cornstarch and cold water in a small bowl to create a slurry. Slowly whisk the slurry into the sauce until it begins to thicken.
Step 7: Return the cooked chicken to the skillet. Let it simmer in the sauce for another 3-5 minutes, or until the chicken is cooked through and the sauce has thickened into a rich glaze that coats the chicken beautifully.
Nutritional Info, Pairings, and Tips
Here’s a quick look at the nutritional profile and how to build a complete, balanced meal around this dish.
| Category | Details |
|---|---|
| Nutrition (Approx.) | Calories: 450 kcal, Protein: 35g, Carbs: 25g, Fat: 20g (per serving) |
| Meal Pairings | Serve over steamed white or brown rice with a side of steamed broccoli or sautéed green beans. |
| Dietary Swaps | Use tamari for GF. For low-carb, swap brown sugar for a brown sugar substitute. |
| Efficiency Tip | Prepare your ‘mise en place’—measure all ingredients and chop vegetables before you start cooking. |
Leftovers and Storage
This dish makes for fantastic leftovers, as the flavors continue to meld together.
Allow the bourbon chicken to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or in the microwave.
Frequently Asked Questions
Q1. Is this dish safe for kids since it has bourbon?
Ans: Yes. The alcohol content from the bourbon cooks off during the simmering process, leaving only the distinct flavor behind. The final dish is perfectly family-friendly.
Q2. Why isn’t my sauce thickening?
Ans: The most common reason is that it hasn’t simmered long enough for the cornstarch to activate. Let it simmer for a few more minutes. If it’s still too thin, you can add a tiny bit more of the cornstarch slurry, but do so sparingly.
Q3. Can I make this in a slow cooker?
Ans: Yes. Sear the chicken first, then add it and the sauce ingredients (minus the cornstarch slurry) to a slow cooker. Cook on low for 3-4 hours. In the last 30 minutes, whisk in the cornstarch slurry and cook on high until thickened.
Wrapping Up
Creating this delicious bourbon chicken at home is a simple way to bring a beloved takeout favorite to your own dinner table. The process is straightforward, and the result is a deeply flavorful, satisfying meal you can be proud of.
I encourage you to give this recipe a try. When you do, please come back and leave a comment below. I’d love to hear about your experience or answer any questions you might have!
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