Bourbon Chicken Recipe

Overhead view of a plate of rice and Bourbon Chicken garnished with chopped green onions and sesame seeds, chopsticks beside.

5 from 4 votes

Bourbon Chicken Recipe

This Bourbon Chicken Recipe will be a new go-to for your family. With its delicious bourbon chicken sauce and how easily it comes together, your family is going to ask for this again and again.

Prep Time15

Cook Time32

Total Time47

Servings: people

Calories: 484kcal

Author: Lisa Longley

Ingredients

2 pounds boneless skinless chicken thighs
1/2 cup cornstarch
2 teaspoons kosher salt or 1 teaspoon table salt
3/4 teaspoon black pepper
3 tablespoons olive oil
2 garlic cloves minced or pressed
2 tablespoons freshly grated ginger see note
1 1/8 teaspoons crushed red pepper flakes
1/2 cup apple juice
1/2 cup bourbon
1/2 cup light brown sugar (packed)
3 tablespoons ketchup
1 1/2 tablespoons apple cider vinegar
3/4 cup chicken broth
1/2 cup soy sauce
scallions and sesame seeds optional for garnish

Instructions

Cut the chicken thighs into bite-sized pieces. Pat them very dry with a paper towel. This will help the cornstarch stick to them and help them crisp up better. Place them in a large bowl and set aside.
2 pounds boneless skinless chicken thighs
In a small bowl, combine the cornstarch, salt, and pepper. Add it to the chicken thighs and toss to combine. I like to do this by gently stirring with a spoon. Likely, there will be a little excess cornstarch at the bottom of the bowl. Use tongs when getting the chicken out to avoid adding this to the hot skillet.
1/2 cup cornstarch, 2 teaspoons kosher salt, 3/4 teaspoon black pepper
Heat the olive oil in a large skillet over medium heat until it shimmers.
3 tablespoons olive oil
Using tongs, add half the chicken and cook for 3 minutes on each side. Remove the chicken from the skillet and set aside. Then cook the second batch of chicken. The chicken needs to only brown, not be cooked through.
Add the remaining ingredients to the skillet, scraping up any browned chicken bits. Whisk the sauce together and bring to a boil. Return the chicken to the pan and toss it with the sauce. Turn the heat down so the sauce is simmering. You should see intermittent bubbles. Simmer for 10 to 15 minutes or until the sauce has reduced but hasn't begun to thicken yet.
2 garlic cloves, 2 tablespoons freshly grated ginger, 1 1/8 teaspoons crushed red pepper flakes, 1/2 cup apple juice, 1/2 cup bourbon, 1/2 cup light brown sugar, 3 tablespoons ketchup, 1 1/2 tablespoons apple cider vinegar, 3/4 cup chicken broth, 1/2 cup soy sauce
Serve the finished chicken over rice and garnish with scallions and sesame seeds. Enjoy!

Notes

This recipe calls for freshly grated ginger but please keep in mind that I always use a tube of ginger found in the produce section and it works amazingly.

Nutrition