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Bourbon Chicken

This sticky, caramelized bourbon chicken delivers the perfect balance of sweet, savory, and just enough heat. Restaurant quality at a fraction of the cost with tender chicken thighs coated in a glossy bourbon glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Chinese American fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless skinless chicken thighs cut into 1.5 inch pieces
  • 3 tablespoons vegetable oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
For the Sauce
  • 1/2 cup bourbon
  • 1/2 cup low sodium soy sauce
  • 1/3 cup dark brown sugar packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon ketchup
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For Garnish
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds

Equipment

  • Large 12 inch skillet or wok
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Small mixing bowl for sauce
  • Small bowl for cornstarch slurry
  • Wooden spoon or heat safe spatula
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the chicken thigh pieces completely dry with paper towels. Season evenly with salt and pepper, then toss with 2 tablespoons cornstarch until every piece is lightly coated.
  2. Whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, and water in a medium bowl until the sugar dissolves. Set aside.
  3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl and stir until completely smooth. Set aside.
  4. Heat 2 tablespoons of vegetable oil in a large skillet over medium high heat until shimmering. Add half the chicken pieces in a single layer and cook undisturbed for 3 minutes until golden brown on the bottom.
  5. Flip each piece and cook for another 2 to 3 minutes until golden on the second side. Transfer to a clean plate and repeat with remaining oil and chicken.
  6. Reduce heat to medium and add the minced garlic, ginger, and red pepper flakes to the same skillet. Stir constantly for 45 to 60 seconds until fragrant but not browned.
  7. Pour the prepared sauce mixture into the skillet and scrape up any browned bits from the bottom. Bring to a simmer and let it bubble for 2 minutes.
  8. Add all the seared chicken pieces back to the skillet along with any collected juices. Stir to coat every piece with sauce.
  9. Reduce heat to medium low and simmer for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
  10. Stir the cornstarch slurry, then pour it into the simmering sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens and turns glossy.
  11. Taste and adjust seasoning if needed. If sauce is too thick, add a splash of water. If too thin, simmer another minute.
  12. Remove from heat and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving.

Notes

For the stickiest, most caramelized bourbon chicken, spread the finished pieces on a sheet pan and broil for 2 to 3 minutes until the edges char slightly. Store leftovers in an airtight container for up to 4 days. For a non-alcoholic version, substitute bourbon with apple juice plus 1 teaspoon vanilla extract.