Recipe

Bourbon Chicken

Sticky-sweet, garlicky bourbon glaze with bright ginger and citrus, tossed with juicy chicken and crisp edges. Weeknight-friendly, takeout-style payoff in about 30 minutes.

By Matt Campbell

•

4.8

A skillet filled with glossy bourbon chicken pieces coated in a dark caramel-brown sauce, topped with sliced scallions and sesame seeds

Jump to Recipe

Bourbon chicken is one of those mall-food-court classics that somehow tastes like comfort and chaos at the same time. Sweet, savory, a little smoky, and shiny enough to make you suspicious in the best way. This version keeps the sticky glaze vibe, but pulls it into the real world with bright ginger, fresh garlic, and a quick hit of citrus so it tastes vibrant instead of flat.

Also, you do not need a pantry full of specialty ingredients. If you have soy sauce, brown sugar, and a bottle of bourbon you bought for “cocktails” and then abandoned, you are in business. We are going for crisp edges on the chicken and a sauce that clings like it has something to prove.

A cutting board with chopped garlic, grated ginger, sliced scallions, and a small bowl of soy sauce and brown sugar

Why It Works

Big flavor fast: Ginger, garlic, and a splash of citrus keep the sauce tasting fresh and layered.
Takeout-style texture: A quick cornstarch toss helps the chicken brown and gives the glaze something to grab onto.
Glossy, clingy sauce: Simmered just long enough to thicken without turning into candy.
Flexible heat level: Add crushed red pepper or sriracha if you like a little drama.

Pairs Well With

Storage Tips

Fridge: Store bourbon chicken in an airtight container for up to 3 to 4 days. The sauce thickens as it chills, which honestly is not a bad problem to have.

Reheat: Warm in a skillet over medium-low with a splash of water to loosen the glaze. Microwave works too, but do it in short bursts and stir so the sauce does not over-reduce.

Freeze: Freeze for up to 2 months. Thaw overnight in the fridge. The texture stays best if you used thighs.

A glass meal prep container filled with bourbon chicken and rice, topped with scallions

Common Questions

Does bourbon chicken have to use bourbon?

No. Bourbon adds vanilla-caramel notes, but you can swap in apple juice (sweeter, a little fruity) or chicken broth (more savory) for a zero-alcohol version. If you miss that barrel vibe, add 1 teaspoon vanilla extract off heat at the end. It is an optional little flavor hack, not traditional, but it works.

Will the alcohol cook off?

Some alcohol evaporates while the sauce simmers, but it does not reliably cook off completely in a short simmer. If you need it fully alcohol-free, use apple juice or broth instead of bourbon.

Why is my sauce not thickening?

Two common reasons: the sauce is not simmering long enough, or your heat is too low. Bring it to a steady simmer and give it a few minutes. If it still looks thin, whisk 1 teaspoon cornstarch with 1 tablespoon water and drizzle it in while simmering.

Can I use chicken breast?

Yes. Just be extra careful not to overcook it. Pull it as soon as it hits 165°F and let the sauce finish thickening around it.

Is this super sweet?

It is sweet like classic bourbon chicken, but balanced. If you prefer less sweetness, cut the brown sugar by 2 tablespoons and add an extra squeeze of lime at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch works best) or wok
Mixing bowl
Measuring cups and spoons
Microplane or fine grater (for ginger)
Whisk
Tongs or a spatula
Instant-read thermometer (helpful, not required)

I have a soft spot for recipes that feel like takeout but cook like a weeknight. Bourbon chicken is exactly that. The first time I made it at home, I got cocky and reduced the sauce too far. It turned into a sticky glaze that tried to weld itself to the pan. Tasty, yes. Easy cleanup, no. Now I keep it simple: hard sear on the chicken, quick simmer on the sauce, then a bright squeeze of lime at the end. It tastes like you planned ahead, even if you absolutely did not.

Bourbon Chicken

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 4

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/2 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or vegetable)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup bourbon
1/3 cup low-sodium soy sauce
1/3 cup packed brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon toasted sesame oil (optional, or swap 1/2 teaspoon neutral oil for less nutty flavor)
1/4 teaspoon crushed red pepper flakes, optional
2 tablespoons water
1 tablespoon fresh lime juice (or lemon juice), plus more to taste
Sliced scallions and sesame seeds, for serving

Instructions

Season and coat the chicken. In a bowl, toss chicken with cornstarch, salt, and pepper until lightly coated.
Mix the sauce. In a small bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil (if using), red pepper flakes (if using), and water. Whisk until the sugar is mostly dissolved so you do not get a grainy glaze.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add oil. When it shimmers, add chicken in a single layer. If your pan looks crowded, cook in batches so it browns instead of steaming. Cook 3 to 4 minutes without moving it, then stir and cook another 3 to 4 minutes until nicely browned and cooked through (aim for 165°F in the thickest piece).
Add garlic and ginger. Lower heat to medium. Push chicken to one side and add garlic and ginger to the empty side. Stir for 20 to 30 seconds until fragrant.
Glaze it. Pour in the sauce and stir to coat. Simmer 3 to 6 minutes, stirring occasionally, until the sauce is glossy and clings to the chicken. You want a steady simmer, not a raging boil, since the sugar can scorch if ignored. The sauce should coat the back of a spoon. If it gets too thick, add a tablespoon of water to loosen.
Finish bright. Turn off the heat. Stir in lime juice. Taste and adjust with a little more lime, a pinch of salt, or a small splash of soy sauce.
Serve. Top with scallions and sesame seeds. Serve over rice, noodles, or alongside roasted veggies.

Nutrition information is estimated.

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Bourbon Chicken

Why It Works

Pairs Well With

Recommended

Crispy Teriyaki-Glazed Chicken

Ultimate Stir Fry Sauce

Restaurant-Style Tangy Sweet Bok Choy

Easy Fried Rice Better Than Takeout

Storage Tips

Common Questions

Does bourbon chicken have to use bourbon?

Will the alcohol cook off?

Why is my sauce not thickening?

Can I use chicken breast?

Is this super sweet?

Bourbon Chicken

Ingredients

Instructions