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This sweet and sticky bourbon chicken has quickly become my go to meal when I want something fast and full of take out flavor right at home My family cannot get enough of the glossy sauce and tender chicken over fluffy rice or noodles A true weeknight winner
I remember the first time I made this for my kids Their faces lit up from that sweet aroma drifting out of the pan Now this bourbon chicken is their most requested dinner sometimes even on weekends
Ingredients
- Boneless skinless chicken thighs: Juicy and tender They hold up better than breasts but you can use either Just cut in even one inch pieces for even cooking
- Cooking oil: Any mild oil works I like peanut for extra flavor Look for fresh oil to avoid a stale aftertaste
- Minced garlic: Delivers that classic punch Fresh is best Choose firm plump cloves for the brightest flavor
- Fresh ginger: Adds warmth and zing Peel before mincing and make sure it is smooth not shriveled
- Low sodium soy sauce: Gives rich savoriness without too much saltiness Tamari or coconut aminos are tasty swaps if you need gluten free
- Bourbon: Adds depth and signature flavor Use any that you enjoy drinking It does not need to be fancy
- Brown sugar: Brings caramel notes Light or dark both work Choose soft fresh sugar for easy dissolving
- Rice vinegar: Balances the sweet with a gentle tang Apple cider or white wine vinegar can substitute for a twist
- Cornstarch: Thickens the sauce until it shimmers Avoid flour or it will not give you the same glossy finish
- Salt and pepper: Season the chicken simply Black pepper works fine if you do not have white
- Green onions and sesame seeds: For garnish These add a fresh and nutty pop right at the end
Step-by-Step Instructions
- Season the Chicken:
- Start by patting the chicken pieces dry with paper towels to help them brown better Sprinkle generously with salt and pepper Toss to coat evenly then let them rest while you prep the aromatics
- Sauté the Aromatics:
- Heat your oil in a large skillet over medium high heat Once shimmering add the chicken in a single layer Cook for three minutes on one side so it gets a golden sear Flip and cook another three minutes Just until lightly browned Remove and set aside so the chicken stays tender
- Add Garlic and Ginger:
- Lower the heat to medium Add minced garlic and ginger to the empty skillet Stir constantly for two to three minutes until your kitchen smells irresistible Watch carefully to avoid burning
- Make the Sauce:
- Whisk soy sauce bourbon brown sugar and rice vinegar together in a bowl In a separate small bowl stir cornstarch into cold water until fully smooth Pour the slurry into the sauce mixture stirring well
- Simmer and Thicken:
- Return the browned chicken to the skillet Pour in the sauce mixture and toss everything to coat Let it simmer at a gentle bubble for about five to six minutes until the sauce is thick and glossy Flip the chicken a few times so it cooks evenly and soaks up all that flavor
- Garnish and Serve:
- Take the skillet off the heat Sprinkle with chopped green onions and sesame seeds Serve hot over white rice or noodles Spoon plenty of sauce over each portion
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My favorite part is the warm ginger which I start grating with a tiny ceramic grater my grandmother gave me It always reminds me of Sunday nights when we tried new recipes as a family and this one instantly became our favorite
Storage Tips
Store leftover bourbon chicken in an airtight container as soon as it is cool Refrigerate for up to five days For longer storage freeze individual portions in freezer containers for up to three months Thaw overnight in the fridge Microwave or reheat gently on the stovetop with a splash of water to loosen the sauce
Ingredient Substitutions
Swap bourbon for apple juice if you need an alcohol free version Choose tamari or coconut aminos for gluten free diets You can also use cubed pork or thinly sliced flank steak instead of chicken Thighs give the most tender result but breasts work when that is what you have on hand
Serving Suggestions
Spoon the bourbon chicken over plain steamed white rice or try it with brown rice or cauliflower rice for a lighter alternative Pair with air fried broccoli or sautéed snap peas For a party set up lettuce leaves and let everyone build their own wraps with crunchy carrots and extra sauce
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The Story Behind Bourbon Chicken
Bourbon chicken was named for Bourbon Street in New Orleans but the actual flavors come from Chinese American kitchens It skips vegetables so it is all about the sauce It reminds me of dishes I tried at mall food courts as a kid tasting sweet salty and just a touch smoky When you make it at home you can tweak the flavor balance and add any veggies you crave
Frequently Asked Questions
- → What type of bourbon works best?
Any bourbon you enjoy drinking can be used. Choose one with a smooth flavor profile; there's no need for a premium bottle.
- → Can I make this dish without alcohol?
Absolutely! Replace bourbon with apple juice for a similar sweetness or try brandy or rye whiskey for a twist.
- → Which cut of chicken should I use?
Boneless skinless chicken thighs are preferred for tenderness, but chicken breast works as well. Cut into bite-sized pieces.
- → What sides pair well with bourbon chicken?
Steamed white rice is classic. Fried rice, pan-fried noodles, or sautéed vegetables like broccoli or bell peppers also complement the flavors.
- → How can I make this meal spicier?
Add crushed red pepper flakes or a splash of hot sauce to the sauce before simmering for extra kick.
- → Is it freezer-friendly?
Yes, once cooled, divide into portions and freeze for up to 3 months. Reheat gently for best texture.