If you’ve ever wandered through a mall food court and been drawn in by the irresistible aroma of sweet and sticky chicken, then you already know what this recipe is all about. This Bourbon Chicken Recipe is inspired by those iconic dishes, combining that bold, sweet-and-savory glaze with juicy, tender chicken pieces.
The best part? You don’t need to hit the mall to get your fix—you can make it right at home with simple pantry staples and a single skillet!
Whether you’re looking for the best bourbon chicken recipe or exploring new ways on how to make Bourbon Chicken even better, this version brings all the flavor with none of the takeout guilt. With a rich, glossy sauce loaded with notes of garlic, soy, apple juice, ketchup, and (of course!) bourbon, it’s a little sweet sour chicken magic that hits all the right notes.
More Easy Chicken Recipes To Try!
Why You’ll Love This Easy Bourbon Chicken Recipe
This One Skillet Bourbon Chicken is a weeknight dream. It’s easy, fast, and loaded with flavor—and cleanup is a breeze. The sauce clings to every bite of chicken, delivering that perfect mix of sweet, tangy, and umami. It’s family-approved and crowd-pleasing, and even picky eaters go back for seconds!
What makes this the easy bourbon chicken recipe you’ll return to again and again? That rich, sticky sauce for chicken. It simmers down to a silky glaze that coats the chicken in the most crave-worthy way.
Plus, it’s simple to customize—mild or spicy, less sugar or more, a splash of Sriracha here or a handful of broccoli there. This bourbon chicken recipe is your new dinner go-to.
Ingredients
- 3 lbs boneless skinless chicken breasts (or chicken thighs), cut into 1-inch pieces
- 5 tbsp cornstarch, divided
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup vegetable, corn, or canola oil
- 2 cloves garlic, minced
- 1 cup water
- ⅔ cup soy sauce (low sodium optional)
- ½ cup apple juice
- ½ cup chicken broth
- ⅓ cup ketchup
- ¼–⅓ cup bourbon (adjust based on flavor preference)
- 2 tbsp white vinegar
- 1 cup brown sugar, packed
- ½ tsp ground ginger
- ½ tsp onion powder
- ½ tsp crushed red pepper flakes (optional, for heat)
How To Make Bourbon Chicken
Prep the Chicken:
Trim fat and cut chicken into 1-inch chunks. In a medium bowl, combine 4 tbsp cornstarch with salt and pepper. Toss chicken pieces in this mixture until well coated.
Cook the Chicken in Batches:
Heat half the oil in a large skillet over medium-high heat. Once hot, add half of the chicken and let it cook undisturbed for 3 minutes. Flip each piece and cook for another 3 minutes. Remove and repeat with remaining oil and chicken. Be careful when cooking the chicken before adding the sauce—the oil tends to splatter quite a bit! Using a splatter screen can help keep things tidy, and I personally like to wear an oven mitt and use tongs to flip the chicken safely.
Sauté Garlic & Build the Sauce:
Add garlic to the pan and sauté for about 30 seconds. Then pour in water, soy sauce, apple juice, broth, ketchup, bourbon, vinegar, brown sugar, ginger, onion powder, and red pepper flakes. Stir well and bring to a boil.
Simmer & Thicken:
Reduce heat to low and return the cooked chicken to the skillet. Simmer for 10–15 minutes, allowing the sauce to reduce by half. For a thicker glaze, stir together 1 tbsp cornstarch and 1–2 tbsp water, then mix into the sauce.
Serve Hot:
Serve over steamed rice or alongside broccoli for a full meal. Garnish with green onions or sesame seeds if desired.
Storage & Make-Ahead Tips
Leftovers? You’re in luck—this reheats beautifully. Store cooled bourbon chicken in an airtight container in the fridge for up to 4 days. To reheat, microwave or warm in a skillet over low heat until hot.
Freezing tip: You can also freeze cooked bourbon chicken. Let it cool completely, portion into freezer bags, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as usual.
Serving Suggestions & Recipe Variations
- Serve with steamed broccoli or stir-fried veggies for a healthier, balanced twist.
- Try it over fried rice or lo mein noodles.
- Add a splash of Sriracha or extra red pepper flakes for a spicy kick.
- Want it less sweet? Reduce the brown sugar slightly, but note it will affect the flavor.
- Substitute bourbon with apple juice if you’re avoiding alcohol—it’s still tasty!
FAQs
What kind of bourbon should I use?
Any mid-range bourbon will do! You don’t need anything fancy. Jim Beam, Maker’s Mark, or Evan Williams are great options.
Can I make this recipe alcohol-free?
Yes! Replace the bourbon with more apple juice or chicken broth. The flavor won’t be the same, but it’ll still be delicious.
Why is my sauce too thin?
You may need to reduce it longer or add a cornstarch slurry (cornstarch + water) to thicken it. Let it simmer until glossy and rich.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just trim them well and follow the same steps.
Is this dish freezer-friendly?
Yes! It freezes well. Store in freezer-safe containers or bags for up to 2 months. Thaw in the fridge and reheat in a skillet or microwave.
Easy Bourbon Chicken Recipe
This easy Bourbon Chicken recipe is packed with bold, sweet-and-savory flavor just like your favorite mall food court dish! Tender chicken bites are coated in a rich bourbon glaze made with soy sauce, brown sugar, and a splash of bourbon. Serve it over rice or with broccoli for a quick and delicious weeknight dinner!
8
servings15
minutes25
minutesKeep the screen of your device on
Ingredients
3 pounds 3 boneless skinless chicken breasts
5 tbsp 5 corn starch, divided
1/2 tsp 1/2 salt
1/2 tsp 1/2 pepper
1/4 cup 1/4 vegetable, corn, or canola oil
2 cloves 2 garlic, peeled and minced
1 cup 1 water
2/3 cup 2/3 soy sauce
1/2 cup 1/2 apple juice
1/2 cup 1/2 chicken broth
1/3 cup 1/3 ketchup
1/3 cup 1/3 bourbon (1/4 cup for a light bourbon flavor or 1/3 cup for a little stronger bourbon flavor)
2 tbsp 2 white vinegar
1 cup 1 brown sugar, packed
1/2 tsp 1/2 ground ginger
1/2 tsp 1/2 onion powder
1/2 tsp 1/2 crushed red pepper flakes, optional
Directions
- 1Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In a medium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper; add the chicken and toss well to completely coat.
- In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot, add half of the chicken pieces and cook on one side without stirring for 3 minutes. Turn each piece of chicken and cook for an additional 3 minutes.
- Remove the cooked chicken from the skillet and set aside. Add the remaining half of the oil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chicken on one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. To the skillet at the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes until the sauce is reduced by half.
- Mix the remaining 1 tablespoon of corn starch with 1-2 tablespoons of water, then stir into the sauce to thicken (optional).
- Serve the bourbon chicken hot over steamed rice.
Notes
- Be careful when cooking the chicken before adding the sauce—the oil tends to splatter quite a bit! Using a splatter screen can help keep things tidy, and I personally like to wear an oven mitt and use tongs to flip the chicken safely.