Bourbon Chicken Recipe

Stuff You Need

• ½ cup low‑sodium soy sauce
• ½ cup (100 g) packed light brown sugar
• ¼ cup (60 mL) water
• 2 Tbsp bourbon whiskey
• 1 tsp toasted sesame oil
• ½ tsp freshly ground black pepper
• 2 lb boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
• 2 Tbsp cornstarch
• 2 Tbsp neutral oil (vegetable or canola)
• 2 garlic cloves, minced (about 2 tsp)
• 1 tsp grated fresh ginger
• 2 tsp apple cider vinegar

Make the Sauce

In a 2‑cup liquid measuring cup or small bowl, whisk together ½ cup low‑sodium soy sauce, ½ cup packed light brown sugar, ¼ cup water, 2 Tbsp bourbon whiskey, 1 tsp toasted sesame oil, and ½ tsp freshly ground black pepper.

Microwave on high until hot and the sugar dissolves, about 2 minutes, or warm gently on the stove. Reserve half of the mixture for finishing the dish.

Coat the Chicken

In a large bowl, toss 2 lb trimmed chicken thighs cut into 1″ pieces with 2 Tbsp cornstarch and 2 Tbsp of the warm sauce until evenly coated.

Cook the Chicken

Heat 2 Tbsp neutral oil in a 12″ nonstick skillet over medium‑high heat until shimmering.

Add the chicken in a single layer (you may need to work in batches) and cook, stirring occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate.

Finish the Sauce

Reduce heat to medium and add 2 Tbsp more of the reserved sauce, 2 garlic cloves, and 1 tsp grated fresh ginger to the skillet; cook until fragrant, about 30 seconds.

Stir in the remaining sauce and bring to a boil. Simmer, stirring occasionally, until the sauce is syrupy and coats the chicken, 6–8 minutes. Off heat, stir in 2 tsp apple cider vinegar.

Serve

Return the chicken to the skillet, toss to coat, and transfer to a platter. Serve immediately over rice.

Bourbon Chicken

This bourbon chicken is sweet, savory, and a little smoky, with tender chicken glazed in a rich sauce of brown sugar, soy, bourbon, and sesame oil. Garlic, ginger, and a splash of vinegar add depth and balance.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Ingredients

• ½  cup low‑sodium soy sauce
• ½  cup 100 g packed light brown sugar
• ¼  cup 60 mL water
• 2  Tbsp bourbon whiskey
• 1  tsp toasted sesame oil
• ½  tsp freshly ground black pepper
• 2  lb boneless skinless chicken thighs, trimmed and cut into 1″ pieces
• 2  Tbsp cornstarch
• 2  Tbsp neutral oil vegetable or canola
• 2  garlic cloves minced (about 2 tsp)
• 1  tsp grated fresh ginger
• 2  tsp apple cider vinegar

Instructions

• Whisk soy sauce, brown sugar, water, bourbon, sesame oil, and pepper; heat and divide the mixture.
• Toss chicken with cornstarch and a portion of the sauce.
• Sear chicken in oil until browned and cooked through, 10 min.
• Sauté garlic and ginger, add remaining sauce, simmer until syrupy, 6–8 min; stir in vinegar.
• Toss chicken in the glaze and serve over rice.