The Easiest Bourbon Chicken Recipe You’ll Ever Make

Better-Than-Takeout Bourbon Chicken Recipe – I have a confession to make: I’ve been known to lurk around mall food courts with the singular purpose of snagging a sample of bourbon chicken on a toothpick.

Bourbon Chicken

Lumina Liu

You've got a super tasty dish right here - One Pan Bourbon Chicken that's crazy easy to make. Just serve it with some rice and noodles, and you've got yourself a complete meal.

4.9 from 125 votes

Prep Time 5 Minutes

Cook Time 15 Minutes

Total Time 20 Minutes

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 320 calories kcal

Ingredients

 

• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 pounds chicken breast (cut into 1 inch cubes)
• 4 cloves garlic (minced)
• 1 teaspoon ginger (minced)
• 1/4 cup low sodium soy sauce
• 1/4 cup light or dark brown sugar
• 2 tablespoons bourbon
• 1/4 cup rice wine vinegar
• 1 teaspoon cornstarch
• 1 tablespoon water
• sesame seeds for garnish (if desired)
• green onions for garnish (if desired)

Instructions

 

1. Heat sesame oil and canola oil in a large skillet. Add in chicken and saute until fully cooked and browned. Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)
2. In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.
3. Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.
4. Meanwhile in a small bowl whisk together cornstarch and water. Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes. If the sauce needs to thicken more add more cornstarch.
5. Serve immediately with sesame seeds and green onions for garnish, if desired.

Nutrition

Calories: 320.00 caloriesFat: 8.00 gCarbohydrates: 15.00 gCholesterol: 125.00 mgProtein: 42.00 gSaturated Fat: 1.50 g

Keyword bourbon chicken, easy dinner, one pan meal, asian chicken recipe, stir fry chicken

Pin Now, Cook Later!

Save this tasty recipe on Pinterest for your next meal

Save to Pinterest

There’s something about that sticky-sweet glaze and tender chicken that breaks down all my sophisticated culinary pretensions.

I’m not above admitting that sometimes the food served from steam tables by people in paper hats is exactly what my soul craves.

But here’s the thing—making bourbon chicken at home is ridiculously simple, embarrassingly quick, and (dare I say) even better than the mall version.

The Mystery Behind Bourbon Chicken

Despite what you might think, bourbon chicken doesn’t actually originate from Kentucky bourbon country.

The dish gets its name from Bourbon Street in New Orleans, with some Asian culinary influences mixed in—a perfect example of American fusion cuisine before that was even a trendy term.

While some restaurant versions might contain actual bourbon, many don’t.

Mine absolutely does, because why name something “bourbon chicken” if you’re not going to include the bourbon? It’s like naming your child after your favorite aunt and then never introducing them. Just weird.

The beauty of this bourbon chicken recipe lies in its simplicity. We’re talking one pan, about 20 minutes, and ingredients you probably already have lurking in your pantry.

And unlike the food court version that’s been sitting under heat lamps for questionable periods, yours will be fresh, customizable to your taste, and won’t require you to navigate through teenagers taking selfies by the water fountain.

What Makes This Bourbon Chicken Recipe Special

Before we dive into the recipe, let me tell you why this particular bourbon chicken approach works so well.

First, we’re using chicken breast cut into bite-sized pieces, which means quick cooking time.

Second, the sauce hits all the right notes—salty, sweet, tangy, with just enough bourbon to make it interesting without overwhelming the dish.

And third, the cornstarch slurry creates that perfect thick, glossy sauce that clings to every piece of chicken (and subsequently, every grain of rice).

I’ve tested this recipe more times than I care to admit (my family now gives me suspicious looks when I mention chicken for dinner), tweaking proportions until it’s just right.

Too much bourbon and it tastes like you’re eating chicken that fell into your cocktail; too little and you wonder why it’s even in the recipe name. This version strikes the perfect balance.

Ingredients You’ll Need to Make Bourbon Chicken

For this bourbon chicken recipe, you’ll need:

• 1/2 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 pounds chicken breast, cut into 1-inch cubes
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup low sodium soy sauce
• 1/4 cup light or dark brown sugar
• 2 tablespoons bourbon (use the good stuff—you can sip the rest)
• 1/4 cup rice wine vinegar
• 1 teaspoon cornstarch
• 1 tablespoon water
• Sesame seeds and green onions for garnish

I know what you’re thinking—only 2 tablespoons of bourbon? Trust me, it’s enough to impart flavor without making dinner inappropriate for the kids.

If you’re feeling particularly rebellious, you could add another tablespoon, but I wouldn’t go further unless you want your chicken to taste like it’s had a wild night out.

How to Make Bourbon Chicken

Want to whip up some amazing bourbon chicken? It’s actually pretty simple. You’ll just need to follow a few easy steps to get that delicious, tangy flavor just right.

Preparing the Chicken

Heat the sesame and canola oils in a large skillet over medium-high heat. I use both oils because the sesame adds flavor while the canola provides a higher smoke point. It’s a little culinary insurance policy.

Add your chicken pieces to the hot pan, spreading them out so they brown rather than steam. This is not the time to crowd the pan—chicken pieces need their personal space to develop color. If necessary, work in batches. Nobody wants pale, sad-looking chicken.

Cook until the chicken is fully cooked through and nicely browned on the outside, about 5-7 minutes depending on the size of your chicken pieces. If you’re uncertain, cut one open—it should be white throughout with no pink remaining.

Adding Aromatics

Now, toss in the minced garlic and ginger. This is where your kitchen starts to smell like heaven, and family members mysteriously appear to ask what’s for dinner.

Sauté these aromatics for just 1-2 minutes—they burn easily, and burnt garlic will ruin your day faster than stepping on a Lego in the dark.

If your pan looks dry, don’t hesitate to add a touch more oil. Dry pans lead to burnt garlic, and we’ve already established how we feel about that.

Creating the Bourbon Sauce

In a separate bowl, mix together the soy sauce, brown sugar, bourbon, and rice wine vinegar. Stir until the sugar is mostly dissolved.

This sauce is the heart and soul of bourbon chicken, so taste it (before adding it to the raw chicken, of course). It should be a balance of salty, sweet, and tangy with a hint of bourbon warmth.

Pour this magical elixir over your chicken and bring it to a simmer. Let it bubble away for 2-3 minutes, allowing the bourbon to cook off slightly and the flavors to meld.

Thickening the Sauce

While the sauce simmers with the chicken, quickly whisk together the cornstarch and water in a small bowl until smooth.

This little mixture—what professional chefs call a “slurry” and what I call “sauce magic”—will transform your thin sauce into that glossy, cling-to-your-chicken coating we’re after.

Slowly drizzle the cornstarch slurry into the simmering sauce while stirring constantly. The sauce will thicken before your eyes over the next 2-3 minutes.

If it’s still looking thin, mix a bit more cornstarch with water and add it gradually until you reach your desired consistency. Remember, the sauce will thicken slightly more as it cools, so don’t go overboard.

Serving Your Bourbon Chicken

Serve this bourbon chicken recipe immediately while it’s hot and the sauce is at its most luxurious.

Sprinkle with sesame seeds and sliced green onions if you’re feeling fancy—or if you need to convince someone that you put more effort into dinner than you actually did.

White rice is the traditional accompaniment, creating the perfect blank canvas for that flavorful sauce.

But don’t let tradition limit you—this chicken is equally delicious over noodles, quinoa, or even a bed of steamed vegetables if you’re trying to be virtuous.

Tips for the Best Bourbon Chicken

• Chicken thighs work too: If you prefer dark meat, boneless skinless chicken thighs make an excellent substitute and are actually more forgiving if you accidentally overcook them.
• Make it spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce if you like heat.
• Vegetable additions: Feel free to toss in some bell peppers, broccoli, or snow peas during the last few minutes of cooking for a one-pan meal.
• Leftovers: This bourbon chicken reheats beautifully for lunch the next day. Just store it in an airtight container in the refrigerator and microwave gently with a splash of water to revive the sauce.

Why This Bourbon Chicken Recipe Works

What I love most about this recipe is how it transforms humble ingredients into something that tastes complex and restaurant-worthy with minimal effort. On those evenings when cooking feels like an insurmountable challenge, this bourbon chicken recipe has saved me countless times from the takeout menu.

It’s also endlessly adaptable to what you have on hand. No rice wine vinegar? Apple cider vinegar will do. Out of fresh ginger? A quarter teaspoon of dried works in a pinch. The recipe is forgiving in a way that fancy French cuisine never is—it doesn’t judge your substitutions or your shortcuts.

And while I can’t promise this bourbon chicken will transport you back to the glory days of mall food courts circa 1997, I can guarantee it will be tastier, healthier, and definitely not served on a toothpick by someone in a paper hat—unless that’s how you choose to serve it in your home, in which case, I fully support your commitment to authenticity.

Here are the most common questions I got from my friends and my social media followers regarding this bourbon chicken recipe: