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.
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.
Notes
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.
Nutrition
Calories: 450kcal
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