If you’re craving a bourbon chicken recipe because you miss mall food courts (seriously, when was the last time you walked past one and didn’t get tempted by that sticky, sweet chicken sample), you’re not alone. More than once, I’ve stood in my kitchen after a long day, just wanting that delicious sweet-savory sauce all over a bowl of fluffy rice. The beauty is, making bourbon chicken at home is way easier than folks realize. Plus, you control absolutely everything—spice, sweetness, salt, what kind of chicken you use. So if your tastebuds are screaming “mall chicken, please!” or you just want a break from your usual chicken and gravy recipe, keep reading. And if you need more home favorites, this best chicken marinade recipes post rocks, too.
Table of Contents
What you need to make this recipe
Not gonna lie, the ingredients for bourbon chicken are mostly everyday stuff you probably already have. You do need, you know, bourbon, but honestly, the regular stuff from your cabinet is perfect—don’t buy the fancy “small batch” or whatever.
Chicken thighs work best, trust me. Breast just gets too dry. Soy sauce, brown sugar, garlic, ginger (powdered is fine, fresh is punchier), a little apple cider vinegar, and ketchup. Sounds weird? The ketchup, I mean. It works. Don’t ask questions. Then, chicken broth and a splash of bourbon tie everything together. Sometimes I also add red pepper flakes for oomph, but optional.
I once made it without brown sugar‐by mistake‐it…wasn’t great. So don’t skip that. Also, if you’re nervous about bourbon, it actually cooks off and just leaves this whisper of happiness behind. It’s kid-friendly, promise!
“I followed every step but swapped bourbon for apple juice since I didn’t have any. Honestly, still tasted amazing and my whole family gobbled it up. Glad I tried it at home!” — Janine F.
How to Make Bourbon Chicken
Alright, you ready? Here’s the way I do it (note: I always make a mess, so don’t wear whites).
Slice your chicken thighs into bite-sized chunks. Salt, pepper, everything. Get your pan hot—medium high, not “smoking up your house.” Drizzle oil, toss in chicken. Brown the sides a bit, then take them out. Set aside and try not to snack on them—hardest step for me.
In the same pan, turn heat down a smidge. Pour in minced garlic and ginger. Once it smells wild, add soy sauce, brown sugar, bourbon, ketchup, vinegar, and broth. Scrape the bits from the pan, because flavor. Simmer a few minutes. Pop chicken back in, let it bubble until sauce thickens (maybe 10–12 min, don’t leave it). The sauce should look glossy.
If you want it sticky, mix a tiny spoon of cornstarch and water, then stir in at the end. Totally optional, but next-level.
I’ve burned my sauce before—don’t walk away! There’s my wisdom for ya.
Pro tips for making this recipe
I don’t always follow recipes word for word, but there are a couple things you don’t want to mess up with bourbon chicken, or, well, it just goes sideways.
First, use chicken thighs. I know, I said it before, but it’s worth repeating. Thighs stay juicy and soak up all that sweet, savory goodness. Second, don’t be heavy handed with the soy sauce or you’ll have a salt lick instead of supper.
Bourbon is the star (obviously), but if you’re out, use any whiskey you’ve got. Apple juice is…okay, but you’ll lose a little magic. Letting the sauce simmer with the chicken makes it all come together. Don’t shortcut and dump raw chicken in the liquid. I tried that. Don’t ask. Just trust me.
If you want to prep ahead, chop your chicken in the morning, or even the night before. The flavors are actually better if you make it a few hours before dinner and gently rewarm.
YOU’LL ALSO LOVE
Bourbon chicken goes well with all sorts of stuff. When I want a laid-back dinner, I just add rice and call it a day, but if you’re feeling extra:
- Steamed broccoli, because green stuff is important (my mom would approve).
- Fried rice instead of plain, if you want to be a little extra.
- A side of egg rolls or spring rolls for crunch.
- Or, try tossing your leftovers into a wrap for a killer lunch the next day.
If you like cozy chicken dinners, you should honestly check out this chicken broccoli rice casserole recipe or even the totally addictive crazy good chicken pasta casserole recipe. My kitchen isn’t always clean, but my food is tasty, I’ll say that much.
Questions & Replies
What kind of bourbon should I use?
Just grab something basic. Save the fancy bourbon for sipping, if that’s your thing.
I don’t want to use alcohol. What then?
You can swap in apple juice. It changes the vibe a bit but still totally works.
How long does bourbon chicken keep?
I keep mine for about 3 days in a closed container, and it reheats really well.
Can I freeze it?
Absolutely! Cool it first, then freeze in a tightly sealed bag. Defrost, reheat gently, easy peasy.
Can I double the recipe?
Yup, just use a big pan so your chicken browns properly. Small pans = sad, steamed chunks.
Give This Tasty Favorite a Spin
Bourbon chicken recipe is one of those “why did I think this was hard” kind of dinners. It’s sweet, savory, totally comforting. If you can wield a pan, you’ll nail this. Don’t overthink it. For even more spins, check out Bourbon Chicken – Preppy Kitchen for classic ideas, or hop over to the Bourbon Chicken Recipe – Food.com for another crowd favorite. One more for the road, another ah-mazing Bourbon Chicken Recipe – Coop Can Cook if you’re hunting for variety. Grab your pan, dig out that bottle, and treat yourself to a five-star restaurant meal straight from your own kitchen.
Bourbon Chicken
Ingredients
Chicken and Marinade
- 1 lb chicken thighs Cut into bite-sized chunks
- 2 tbsp soy sauce Do not be heavy handed
- 2 tbsp brown sugar Important for sweetness
- 2 cloves garlic Minced
- 1 tsp ginger Fresh or powdered
- ¼ cup bourbon Regular bourbon works best
- ¼ cup ketchup Provides additional flavor
- 1 tbsp apple cider vinegar Adds acidity
- ½ cup chicken broth
- 1 tbsp oil For cooking chicken
- to taste salt and pepper For seasoning
Optional Ingredients
- ½ tsp red pepper flakes For added spice (optional)
- 1 tbsp cornstarch Optional for thickening sauce
- 1 tbsp water To mix with cornstarch if thickening
Instructions
Preparation
- Slice chicken thighs into bite-sized chunks and season with salt and pepper.
- Heat oil in a pan over medium-high heat.
- Add chicken to the pan, browning on all sides, then remove from pan and set aside.
Cooking
- In the same pan, reduce heat slightly and add minced garlic and ginger, cooking until fragrant.
- Stir in soy sauce, brown sugar, bourbon, ketchup, vinegar, and chicken broth. Scrape the bottom of the pan for flavor.
- Simmer the sauce for a few minutes.
- Return the chicken to the pan and let it simmer until the sauce thickens, about 10-12 minutes. Stir occasionally.
- If a sticky consistency is desired, mix cornstarch with water and stir it into the sauce at the end.
