Bourbon Chicken
A sweet and savory bourbon chicken recipe that brings the flavors of mall food courts to your kitchen effortlessly.
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.
Notes
Letting the sauce simmer with the chicken enhances the flavors. Make ahead by chopping the chicken early for better flavor melding. Store leftovers in a closed container for up to 3 days or freeze for longer storage.