With tender chunks of chicken sautéed in a sweet and tangy sauce over a bed of fluffy steamed rice, no one complains when it’s gooey Bourbon Chicken is on the menu! This easy recipe is a lighter twist on the original New Orleans Chinese-American recipe.
Traditional Bourbon Chicken is a stir-fry style recipe that features chunks of fried chicken thighs in a sweet, gooey, and savory brown sugar bourbon glaze.
It tastes sweet, a little salty, and spicy, similar to other popular Chinese-American dishes like General Tso Chicken and Healthy Orange Chicken.
While the original recipe hails from New Orleans, bourbon chicken can now be found far beyond the French Quarter.
It’s a common menu item in mall food courts and many Chinese takeaway restaurants across the country.
And you can bring all of its deliciousness into your own kitchen with this easy bourbon chicken recipe.
5 star rating
“This was absolutely the best bourbon chicken I’ve ever tasted. It’s better than takeout.”
— Becky —
Why is it called bourbon chicken?
Bourbon Chicken is named after Bourbon Street in New Orleans (that’s why the “bourbon” is capitalized in Bourbon Chicken).
- According to the story, the dish was made famous at a Chinese restaurant on Bourbon Street.
Bourbon chicken does have alcohol in the sauce, although most of it cooks off.
- Matching the name, bourbon is used in bourbon chicken. It helps balance the sauce and keeps it from tasting too sweet.
About this bourbon chicken recipe
The food-court bourbon chicken recipe you find at malls is battered and fried, and the sauce has a hefty amount of brown sugar and other mysterious sweeteners.
- I wanted to create bourbon chicken like the food court in flavor and spirit, but I wanted mine to be lightly roasted rather than deep fried.
- I also wanted to reduce the amount of sugar in the original Louisiana Bourbon Chicken Sauce.
- For example: many authentic Bourbon Chicken Mall recipes call for 1 full cup from brown sugar morewhich for me is more of a dessert.
Using my reader-favorite crockpot bourbon chicken recipe as a starting point, I came up with today’s lighter bourbon chicken recipe.
The sauce is thick and gooey (one of the best parts of this dish!), the meat is tender and juicy, and has enough sweetness to satisfy food court cravings without going overboard.
How to make bourbon chicken
Bourbon Chicken Sauce uses sweet, salty, and sour ingredients to achieve the right balance.
It’s typically served with rice, but you can certainly turn it into lettuce wraps, toss in sautéed veggies or roasted broccoli (which is what we usually do), or serve it with a crunchy salad like this Asian Coleslaw.
The ingredients
- chicken thighs. Bourbon chicken thighs are deliciously juicy! The leg meat remains tender, tastes better and does not dry out during cooking.
- cornstarch. Cornstarch helps the outside of the chicken mimic the fried original and thickens the sauce.
- soy sauce. Gives the sauce a boost of umami flavor.
- bourbon. The namesake of this recipe. While the flavor isn’t strong, it helps balance the sauce and is the secret to the BEST authentically flavored bourbon chicken.
- maple syrup. Helps make the sauce sweet, gooey, and delicious.
- Brown sugar. A modest amount for added sweetness. It also helps thicken the sauce.
- Apple Cider Vinegar. Adds the necessary acidity to the sauce mixture.
- Green Onions. Adds color, crunch and a mild onion flavor. Perfect for a set.
TOP!
Looking for some extra pizzaz? Throw in some sesame seeds for texture and red pepper flakes for a little kick!
The directions
- Stir together the chicken and some of the cornstarch.
- In a separate small bowl, whisk together the sauce ingredients and remaining cornstarch.
- Boil the chicken.
- Pour in the sauce and stir. Simmer for 2 to 4 minutes, then garnish with spring onions. Serve with rice and ENJOY!
storage tips
- To store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To warm up. Reheat the chicken in a skillet on the stovetop over medium-low heat or in the microwave.
- Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
Cut the chicken up to 1 day ahead and refrigerate until ready to finish the recipe.
remnants of ideas
Of course, leftovers are delicious when served over a bed of rice or pasta, but they’re also delicious when served in lettuce leaves (a twist on my beloved lettuce wraps).
What to serve with bourbon chicken
While a side of instant steamed white or brown rice (or cauliflower fried rice) is really all this dish needs to feel complete, I often like to complement our takeout with one or more of these other delicious Asian-inspired sides or appetizers .
Recommended tools to make this recipe
- Liquid measuring cup. Measure and mix ingredients in this glass measuring cup.
- Big pan. Perfect for this recipe. Could even use a wok!
- measuring spoon. This recipe has a lot of measuring ingredients, and these measuring spoons are up to the job.
My favorite everyday pan
This large cast iron skillet is a quality, versatile and easy-to-clean option. It’s oven safe, so you can use it in a variety of different recipes.
frequently asked Questions
While most of the alcohol will cook out of the sauce, I recommend avoiding the recipe if you have concerns about any consumption (pregnancy, abstinence, etc.).
While I love making this sauce with bourbon (I promise it’s worth it!), you could experiment with swapping out the bourbon for 1/4 cup apple juice or chicken broth. It will have one light different tastes, but should still be tasty.
It’s a bit of both! Born in a Chinese restaurant in New Orleans, the dish is a hybrid that combines the ingredients and cooking methods of both cuisines and cultures.
To make this recipe gluten-free, consider opting for your favorite brand of tamari over traditional soy sauce. Although many bourbons are distilled with wheat, barley, or rye, most are considered safe for people with celiac disease due to the distillation process. However, if you are particularly gluten sensitive or have concerns, I recommend consulting a doctor before making this recipe with bourbon.
- 1/4 Cup low sodium soy sauce (or tamari for gluten free)
- 1/4 Cup bourbon anything good enough to mix into a cocktail (bulleit is my favorite)
- 2 tablespoon pure maple syrup
- 2 tablespoon Brown sugar
- 1 tablespoon Apple Cider Vinegar
- 4 cloves Garlic chopped (about 4 teaspoons)
- 1 tablespoon fresh ginger chopped
- 4 teaspoon cornstarch divided
- 1/2 teaspoon black pepper
- 1 1/2 Pound boneless, skinless chicken thighs cut into bite-sized pieces (or boneless, skinless chicken breasts)
- 1 1/2 tablespoon rapeseed oil, vegetable oil or grapeseed oil
- 1/3 Cup chopped green onions plus in addition to serving
- 2 cups prepared brown rice To serve
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Place the chicken in a medium-sized bowl. Sprinkle 2 teaspoons of cornstarch on top, then stir with a spoon to evenly coat the chicken in the cornstarch.
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In a separate bowl or liquid measuring cup, stir together soy sauce, bourbon, maple syrup, brown sugar, vinegar, garlic, ginger, black pepper, and remaining 2 teaspoons cornstarch.
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In a large, deep skillet, heat the oil on the stovetop over medium-high heat. Once the oil is hot and simmering, carefully add the chicken, breaking apart any pieces that are sticking together. Sear on all sides, stirring occasionally, until chicken is golden brown and cooked through.
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Add the bourbon sauce. Cook, stirring frequently, until sauce is glossy and thickened, 2 to 4 minutes (you’ll still have plenty of sauce left, ideal for spooning over rice). Stir in the spring onions. Serve hot over rice and sprinkle with additional spring onions.
- Adapted from my Crockpot Bourbon Chicken.
- TO STORE: Store leftovers in an airtight storage container for up to 4 days.
- TO WARM UP: Reheat the chicken in a skillet on the stovetop over medium-low heat or in the microwave.
- FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 4), without riceCalories: 359kcalCarbohydrates: 18GProtein: 34GFat: 12GSaturated Fatty Acids: 2GPolyunsaturated fat: 3GMonounsaturated fatty acids: 6GTrans fats: 1GCholesterol: 162mgPotassium: 525mgFiber: 1GSugar: 12GVitamin A: 126ieVitamin C: 3mgCalcium: 47mgIron: 2mg
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