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Bourbon Chicken Recipe
An easy, homemade copycat Chinese Bourbon Chicken recipe that’s marinated to perfection—sweet, savory, and ready in under an hour for a delicious dinner.
I’ve always loved the sticky, caramelized sauce that coats tender bites of chicken at my favorite Chinese takeout spot, so I set out to create a Bourbon Chicken Recipe you can whip up at home. This dish combines lean chicken breast with a simple bourbon-infused sauce, making it feel a little special—and yes, a touch grown-up too. Since I first made it for my book club last spring, it’s become a weeknight staple. It’s healthier than most takeout (thanks to reduced-sodium soy sauce and a splash of rice vinegar), yet still full of that classic sweet-and-savory flavor we crave. Plus, you can easily swap ingredients for gluten-free or low-sugar versions without losing any of the fun.
Why You’ll Love This Bourbon Chicken Recipe
- Ready in under an hour—no all-day marinating required
- Uses common pantry staples and a splash of bourbon for depth
- Perfect copycat of your favorite Chinese takeout
- Lean chicken breast keeps it lighter than heavy, greasy options
- Flexible: make it gluten-free or paleo with a couple of tweaks
- Crowd-pleaser—kids and grown-ups alike can’t get enough
- Meal-prep friendly: makes great leftovers for lunch the next day
- One-pan cooking means fewer dishes to wash
Ingredients for Bourbon Chicken Recipe
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for extra juiciness)
• 2 tablespoons vegetable oil (or avocado oil)
• ½ cup low-sodium soy sauce (or tamari for gluten-free)
• ¼ cup bourbon (choose one you’d sip—adds real depth)
• ⅓ cup packed brown sugar (light or dark both work)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
• 3 cloves garlic, minced
• 2 tablespoons cornstarch (for coating)
• ½ cup water
• 1 teaspoon toasted sesame oil (optional, for finishing)
• 2 green onions, thinly sliced (for garnish)
• Sesame seeds, to taste (for garnish)
Directions for Bourbon Chicken Recipe
- Toss chicken cubes with cornstarch in a shallow bowl—shake off excess. This little coating trick gives you that crispy-edge texture.
- Warm the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer (work in batches if needed) and cook until golden, about 3 minutes per side. Transfer to a plate.
- In the same pan, lower heat to medium. Add garlic and ginger, stirring 30 seconds until fragrant—you don’t want them to burn.
- Pour in bourbon (careful—keep your face back!), soy sauce, brown sugar, rice vinegar, and water. Stir to combine, scraping up any browned bits from the pan.
- Bring the sauce to a gentle simmer, then return chicken to the skillet. Let everything bubble for 5–7 minutes, or until sauce thickens and chicken is cooked through. If it looks too thick, add a splash more water.
- Finish with sesame oil, adjust seasoning (more sugar if you like it sweeter, more vinegar for tang), then sprinkle green onions and sesame seeds right before serving.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (quick enough for busy weeknights!)
Variations
• Spicy Kick: Stir in ½ teaspoon red pepper flakes or a dash of Sriracha during step 4.
• Pineapple Twist: Add ½ cup pineapple chunks in the last 5 minutes of cooking for a tropical spin.
• Paleo Style: Swap cornstarch for arrowroot and use coconut aminos in place of soy sauce.
• Slow-Cooked: Brown chicken first, then transfer to a slow cooker with sauce; cook on low for 3–4 hours.
• Veg-Packed: Toss in bell peppers and snap peas in the final 3 minutes for extra color and crunch.
Storage & Reheating
Store leftover Bourbon Chicken in an airtight container in the fridge for up to 4 days. To freeze, cool completely, then seal in freezer-safe bags for up to 2 months. Thaw overnight in the fridge. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Notes
• If your sauce separates, whisk in a small slurry of cornstarch and water off-heat—then return to the pan.
• For best texture, don’t overcrowd the pan when searing chicken; work in batches if necessary.
• I’ve tried this with both chicken thighs and breasts—the thighs stay juicier, but white meat is leaner.
• Leftover sauce makes a killer stir-fried veggies or noodle topping—so don’t let a drop go to waste!
• When tasting, remember flavors mellow as it cools—make the sauce a tad more intense than you think.
FAQs
Q: Can I make this without alcohol?
A: Yes—swap the bourbon for chicken broth plus a teaspoon of vanilla extract for a mild, sweet note.
Q: My sauce is too thin—what now?
A: Whisk together 1 teaspoon cornstarch with a little water, stir into the simmering sauce until it thickens to your liking.
Q: How can I make this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce, and swap cornstarch for arrowroot powder.
Q: Can I grill the chicken instead?
A: Absolutely—marinate the chicken cubes first, thread onto skewers, grill until charred, then toss in the warm sauce.
Q: Any side dish ideas?
A: Serve over jasmine rice, cauliflower rice for low-carb, or alongside steamed broccoli for a complete meal.
Q: What bourbon works best?
A: A mid-priced bourbon like Buffalo Trace or Bulleit adds flavor without breaking the bank.
Q: Is this freezer-friendly?
A: Yes—freeze cooked chicken and sauce in meal-sized portions for easy reheating.
Q: Can I use chicken thighs?
A: You bet—thighs stay juicier, but you might need an extra minute or two of cooking time.
Conclusion
This Bourbon Chicken Recipe brings sweet, tangy, and savory notes to your dinner table with minimal fuss—and maximum flavor. Give it a try tonight, then come back and let me know how it turned out. Don’t forget to tag your photos on Instagram @HomeWithMartha or explore my 30-Minute Dinners for more easy, homemade delights!
Bourbon Chicken Recipe
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch cubes (thighs work too for extra juiciness)
- 2 tablespoons vegetable oil (or avocado oil)
- ½ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup bourbon (choose one you’d sip—adds real depth)
- ⅓ cup packed brown sugar (light or dark both work)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger)
- 3 cloves garlic, minced
- 2 tablespoons cornstarch (for coating)
- ½ cup water
- 1 teaspoon toasted sesame oil (optional, for finishing)
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds, to taste (for garnish)
Instructions
- Toss chicken cubes with cornstarch in a shallow bowl—shake off excess. This little coating trick gives you that crispy-edge texture.
- Warm the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer and cook until golden. Transfer to a plate.
- In the same pan, lower heat to medium. Add garlic and ginger, then pour in bourbon, soy sauce, brown sugar, rice vinegar, and water. Bring to a simmer.
- Return chicken to the skillet and let everything bubble until sauce thickens and chicken is cooked through.
- Finish with sesame oil, adjust seasoning, then garnish with green onions and sesame seeds before serving.
