Go Back

Bourbon Chicken

Crispy chicken thighs tossed in a sweet, sticky bourbon soy sauce, ready in under 30 minutes for an easy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 442
Ingredients Equipment Method Notes

Ingredients
  

  • 750 g boneless, skinless chicken thigh fillets trimmed
  • 2 tbsp cornstarch for coating chicken
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp oil neutral oil for frying
  • 3 cloves garlic peeled and minced
  • 1 tsp ginger minced
  • 3 tbsp light soy sauce use low sodium if preferred
  • 2 tbsp dark soy sauce use low sodium if preferred
  • 1 tbsp cornstarch for the sauce
  • 180 ml chicken stock 3/4 cup, low sodium if preferred
  • 4 tbsp bourbon whiskey or substitute 4 tbsp apple juice plus 1 tbsp Worcestershire sauce
  • 5 tbsp light brown sugar
  • 1 serving boiled rice or egg fried rice for serving
  • 2 stalks spring onions thinly sliced, for garnish
  • 1 tsp sesame seeds for garnish

Equipment

  • large skillet
  • mixing bowls
  • Measuring spoons

Method
 

  1. Whisk the light and dark soy sauce with 1 tablespoon cornstarch in a small bowl or jug until the cornstarch dissolves.
  2. Stir in the chicken stock, bourbon, and brown sugar to complete the sauce. Set aside.
  3. Toss the chicken with 2 tablespoons cornstarch, the salt, and pepper until fully coated.
  4. Heat the oil in a large skillet over medium-high heat.
  5. Add the chicken and cook for 8-12 minutes, turning occasionally, until golden brown and cooked through.
  6. Turn the heat to medium, add the garlic and ginger, and stir constantly for 30 seconds.
  7. Pour in the sauce, raise the heat to medium-high, and cook for 2-3 minutes, stirring often, until thickened and glossy.
  8. Remove the chicken, slice into chunky pieces, then return to the pan and stir to coat again.
  9. Serve over rice, topped with spring onions and sesame seeds.

Notes

Store leftovers in an airtight container in the fridge for up to a day. Reheat in a pan over medium heat with a splash of chicken stock, stirring often, until piping hot, about 7-10 minutes. Swap the bourbon for apple juice and Worcestershire sauce for an alcohol-free version. Chicken breast can be substituted for thighs, but watch closely to avoid overcooking.