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Delicious Bourbon Chicken with saucy marinade, served over rice for a quick meal.

Bourbon Chicken

A quick and delicious take on the classic Bourbon Chicken that is sticky, sweet, and savory, perfect for a homemade weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs Thighs are preferred for tenderness.
  • 1/4 cup bourbon Any bourbon will work.
  • 1/4 cup soy sauce For salty, savory balance.
  • 1/4 cup brown sugar Provides a sticky glaze.
  • 1/4 cup ketchup Adds tang and body.
  • 1 tbsp apple cider vinegar To brighten flavors.
  • 2 cloves garlic, minced Fresh is best but jar works.
  • 1 tbsp ginger, minced Fresh is recommended.
  • 1 tbsp cornstarch For thickening the sauce.
  • 2 tbsp oil For browning the chicken.
Optional Ingredients
  • 1/4 tsp red pepper flakes For heat; adjust to taste.
  • 2 tbsp green onions, sliced For garnish.
  • 1 tbsp sesame seeds For garnish.

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces and pat them dry with a paper towel.
  2. In a bowl, mix bourbon, soy sauce, brown sugar, ketchup, vinegar, minced garlic, and ginger. Optionally, add red pepper flakes for heat.
Cooking
  1. Heat a large skillet over medium-high heat and add oil. Add chicken in a single layer, cooking it without stirring for a couple of minutes until it gets some color.
  2. Cook the chicken until mostly done, then pour the sauce mixture into the skillet. Let it simmer for about 5 to 7 minutes.
  3. Mix cornstarch with a little water to make a slurry and stir it into the skillet. Keep stirring for 1 to 2 minutes until the sauce thickens and coats the chicken.
  4. Taste the sauce and adjust sweetness or acidity with more brown sugar or vinegar, or saltiness with soy sauce as desired.

Notes

Leftovers can be stored in an airtight container for up to 4 days and reheated in a skillet with a splash of water. Can be frozen up to 2 months.