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If you are a fan of takeout but want to save some money this Bourbon Chicken is where it’s at! Super easy, juicy, and the sauce just makes this meal.

Close up of Bourbon Chicken over rice on white plate.

I have been a Bourbon Chicken lover ever since I tried it at the mall food court. I mean who doesn’t love mall food court food? This was one of the things I would get all the time.

Now we make it at home, because you know me – I love to recreate my favorite recipes so I don’t have to travel or pay money just to get them to my table.

This is one of my husband’s favorite dishes that I make, so we probably have it at least once a month and there is never complaining when that happens.

Flavorful ingredients which include bourbon (even though that is not how it got its name) in the sauce just makes you want to take bite after bite.

If you are looking for a way to switch up your weekly dinners then you have to add this Bourbon Chicken to the menu ASAP.

Some of my other favorite chicken recipes that we have on our site include: Slow Cooker Ginger Chicken, Ritz Cracker Chicken and Monterey Chicken.

Bourbon Chicken in pan with serving spoon.

WHY THIS RECIPE WORKS:

  • Everything from the prep to cooking is under 45 minutes.
  • This can easily be doubled to serve a larger crowd.
  • Super saucy you will not be lacking on flavor.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Boneless skinless chicken thighs
Cornstarch
Kosher salt
Black pepper
Onion powder
Garlic powder
Vegetable oil
Garlic
Apple juice
Unsalted chicken stock
Bourbon
Low sodium soy sauce
Light brown sugar
Ground ginger
Water
Scallions, optional

Ingredients needed to make Bourbon Chicken.

HOW TO MAKE BOURBON CHICKEN:

  1. Cut up the chicken into bite-sized pisces and place them in a zipper gallon sized plastic bag. Add 2 tablespoons of the cornstarch, kosher salt, pepper, onion powder, and garlic powder. Close the bag and shake the ingredients until the chicken is coated.
  2. Heat a large skillet on the stove over medium heat. Add half of the oil, once hot, sear and the chicken in 2 batches until cooked through. Place the cooked chicken on a plate. Add another tablespoon of oil and repeat with the remaining chicken, place it on the plate.
  3. Add the garlic directly to the skillet and cook until just fragrant, 30 seconds. Next, add the apple juice, chicken stock, bourbon, and soy sauce. Stir to combine.
  4. Add the brown sugar and ground ginger, stir to combine. 
  5. In a small bowl whisk together the water and remaining 2 tablespoons of cornstarch until dissolved.
  6. Stream in the cornstarch slurry while whisking it in until combined. Add the chicken back to the skillet and coat in the sauce.
  7. Bring to a simmer, simmer for 2 minutes stirring occasionally. Take off the heat and add scallions if using.

Step by step photos on how to make Bourbon Chicken.

WHAT KIND OF CHICKEN IS BEST TO USE?

Usually, when you see this made at the food court or in restaurants they use boneless skinless chicken thighs and that is what we used for this recipe.

But if you prefer you can absolutely use chicken breasts or even chicken tenderloins as well.

DO I HAVE TO PUT THE ALCOHOL IN THE SAUCE?

While some Bourbon Chicken does not actually use bourbon, the name comes from Bourbon Street in New Orleans and not from the alcohol.

If you don’t want to use bourbon, use more apple juice to replace it. It really doesn’t taste like bourbon at all, it just gives complexity to the flavor.

WHAT DO I SERVE THIS WITH/OVER?

Bourbon Chicken really goes great with a lot of things. We like to serve it over rice, mashed potatoes, or even pasta. 

You could also serve it alone and have sides such as steamed vegetables, lo mein, fried rice, and more. It’s up to you what you think would go great with the flavors.

Two plate with Bourbon Chicken over rice.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.

You can also freeze this, place cooled chicken and sauce in a freezer bag or container and it will keep for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed. Reheat in the microwave or in a skillet, add a little more chicken stock if it is too thick.

TIPS AND TRICKS:

  • You can use chicken breasts or tenderloins instead of chicken thighs.
  • The bourbon can be left out of this, see above on how to do that.
  • Easily double this recipe to serve more people.
  • You can substitute a teaspoon of freshly grated ginger for ground, I would cook it along with the garlic.
  • It makes a lot of sauce to pour over your rice, etc. If you don’t like as much sauce, just halve the garlic, apple juice, chicken stock, bourbon, soy sauce, brown sugar, ginger, water, and use just 1 tablespoon of cornstarch to make the slurry. Personally, I find that no one can get enough of this sauce!
  • This can be frozen, see above on how to do that.

Fork holding up some of the chicken.

Love takeout but don’t want to go through the work of getting it or paying for it? This Bourbon Chicken will solve all your problems, I promise!

If you like this recipe you might also like:

If you’ve tried this BOURBON CHICKEN let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 8 votes

Bourbon Chicken

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
If you are a fan of takeout but want to save some money this Bourbon Chicken is where it's at! Super easy, juicy and the sauce just makes this meal.
Servings 6

Ingredients
  

Instructions

  • Cut up the chicken into bite-sized pisces and place them in a zipper gallon sized plastic bag. Add 2 tablespoons of the cornstarch, kosher salt, pepper, onion powder, and garlic powder. Close the bag and shake the ingredients until the chicken is coated.
  • Heat a large skillet on the stove over medium heat. Add half of the oil, once hot, sear and the chicken in 2 batches until cooked through. Place the cooked chicken on a plate. Add another tablespoon of oil and repeat with the remaining chicken, place it on the plate.
  • Add the garlic directly to the skillet and cook until just fragrant, 30 seconds. Add the apple juice, chicken stock, bourbon, and soy sauce. Stir to combine.
  • Add the brown sugar and ground ginger, stir to combine.
  • In a small bowl whisk together the water and remaining 2 tablespoons of cornstarch until dissolved.
  • Stream in the cornstarch slurry while whisking it in until combined. Add the chicken back to the skillet and coat in the sauce.
  • Bring to a simmer, simmer for 2 minutes stirring occasionally. Take off the heat and add scallions if using.

Notes

  1. Nutritional value is for chicken only.
  2. You can use chicken breasts or tenderloins instead of chicken thighs.
  3. The bourbon can be left out of this, see above on how to do that.
  4. Easily double this recipe to serve more people.
  5. You can substitute a teaspoon of fresh grated ginger for ground, I would cook along with the garlic.
  6. It makes a lot of sauce to pour over your rice, etc. If you don’t like as much sauce, just halve the garlic, apple juice, chicken stock, bourbon, soy sauce, brown sugar, ginger, water, and use just 1 tablespoon of cornstarch to make the slurry. Personally I find that no one can get enough of this sauce!
  7. This can be frozen, see above on how to do that.

Nutrition

Calories: 404kcal | Carbohydrates: 37g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 847mg | Potassium: 506mg | Fiber: 1g | Sugar: 29g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 8 votes (8 ratings without comment)

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