This bourbon chicken recipe features tender juicy pieces of chicken cooked in a rich sticky sauce that has a profound bourbon flavor. It takes 30 minutes to prepare and cook, making it perfect for your weeknight dinner. {Gluten-Free Adaptable}
What is bourbon chicken
Bourbon chicken is a dish commonly found in American Chinese restaurants and mall food courts. It’s made with bite-sized pieces of chicken that are pan-seared, then coated in a sweet, savory, and slightly tangy sauce.
Fun fact – Does bourbon chicken exist in China?
No, bourbon chicken does not exist in China—it’s an American creation inspired by Chinese flavors. It’s a popular American Chinese takeout dish, but you won’t find it in traditional Chinese cuisine. The dish likely originated in Louisiana, named after Bourbon Street in New Orleans, rather than having any roots in authentic Chinese cooking.
My approach for bourbon chicken
While I do enjoy an American Chinese style dish here and there, I do find the traditional bourbon chicken a bit too sweet for my taste, and the aromatics do not stand out.
When I created this recipe, I made the decision to add a splash of bourbon whisky at the end of the cooking. I also barely burned off the alcohol, so the dish has a distinctive bourbon taste.
With added fresh aromatics, I love this boozy of bourbon chicken way better than the usual takeout version.
Ingredients
Bourbon chicken uses very common ingredients that you probably have in your pantry. When you’re ready to cook, your table should have:
- Marinated chicken: the marinade adds flavor to the chicken and keeps it juicy
- Sliced aromatics (ginger, garlic, scallion): plenty of fresh aromatics are the key
- Sliced white onion
- Mixed sauce
- A shot of bourbon whisky
NOTE:
If you like bourbon and do not mind your dish tasting boozy, I highly recommend following the recipe and adding the whisky at the end of the cooking. The whisky really comes through this way and it makes the dish 10 times tastier.
If you prefer a very sweet bourbon chicken that is closer to the regular takeout version, mix the whisky into the sauce. This way, the alcohol will burn off more during the stir fry, resulting in a less boozy dish.
How to cook bourbon chicken
First, sear the marinated chicken in a large pan until browned. I used a carbon steel pan, but you can use a nonstick pan as well. The soy sauce in the sauce helps with browning and the chicken will brown nicely as long as you use high enough heat.
Then cook the white onion, ginger and garlic until nice and fragrant.
Pour in the sauce, and cook until the sauce becomes sticky.
Finally, add back the chicken and scallion, mix well, then pour in a splash of bourbon whisky.
How to serve bourbon chicken
Bourbon chicken is typically served over steamed white rice, which soaks up the delicious sauce. It also pairs well with fried rice, noodles, and stir-fried vegetables. For an extra kick, some potential additions include red pepper flakes or a splash of hot sauce.
Consider serving your the dish with:
- Easy Egg Fried Rice (蛋炒饭)
- Bok Choy and Mushroom Stir Fry
- Egg Drop Soup
- Vegetable Lo Mein
- Soy Sauce Pan Fried Noodles (广式豉油皇炒面)
Final Thoughts
Bourbon chicken is a true fusion dish—it blends Chinese-inspired flavors with American comfort food appeal. Whether you first encountered it at a shopping mall food court or a takeout spot, try this version that is sweet and savory with a boozy pop that is utterly satisfying! If you give this one a try, leave a comment below and let me know what you think 🙂
Bourbon Chicken
Ingredients
Marinating
- 1 lb (454 g) boneless skinless chicken thigh , cut to 1” (2 cm) pieces (or breast)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Sauce
- 1/4 cup chicken broth
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 2 teaspoons cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1/2 small white onion
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , minced
- 2 scallions , sliced (for garnish)
- 2 tablespoons Bourbon whiskey
Instructions
- Combine chicken, soy sauce, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the onion, ginger and garlic. Cook and stir until the onion starts to soften, 1 to 2 minutes.
- Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken and the scallion greens. Quickly stir a few times to coat everything with the sauce. Pour in the Bourbon whisky and mix again. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet. Serve hot as a main dish.
Notes
- To make this dish gluten-fre1e: Use tamari to replace soy sauce.
Heya Maggie, GREAT looking recipe and I already know it’ll be a 5 star! As the self-appointed Master of Bourbon Chicken I am super excited to try this! I’ve given up trying to get it “perfect” long ago (100s of recipes, not a one of them get it right!) so Ive settled on my own version over the years. With your version here I’m right at home! I also use Bourbon at the end of a dish (as well as in the dish) to boost the boozieness and deliver the Bourbon flavor. Everything about your version sounds like itll be my new favorite version, I love the Chinese aromatics and white onion choices so I’m making this tonight, no waiting! Thanks again for all your wonderful recipes and hope all is well with the little man! They grow up SO fast, enjoy every minute! Be well!
I love the basic recipe however, I use brandy instead of bourbon. We prefer it and I add small whole French green beans (defrosted if frozen) and water chestnuts. Since we love the sauce so much I double it.