Your New Favorite 30-Minute Dinner Is Here!
Hey there, friend! Isla here from BiteTide, and I am absolutely bursting to share this recipe with you. We’re talking about a dish that tastes like it came straight from your favorite takeout spot, but guess what? You get to make it in your own kitchen, in about the time it takes to watch a sitcom. Welcome to the glorious, sticky, finger-licking-good world of my Easy Bourbon Chicken.
If you’ve ever wandered through a food court and been hypnotized by that incredible, savory-sweet aroma wafting from the bourbon chicken stand, you know exactly what we’re aiming for. That deep, caramelized glaze clinging to tender pieces of chicken, creating a flavor wave that hits all the right notes. The best part? My version cuts zero corners on flavor but is miraculously simple. One pan, pantry-friendly ingredients, and a result that will have everyone at your table asking for seconds. This isn’t just a recipe; it’s your ticket to a stress-free, wildly delicious weeknight win. Let’s get cooking!
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Easy Bourbon Chicken
- Total Time: 30 mins
- Yield: 6 servings 1x
Description
Sticky, savory, and slightly sweet, this homemade bourbon chicken is packed with flavor and simple to make in one pan. Serve it over rice, noodles, or steamed vegetables for a hearty and satisfying meal.
Ingredients
2 pounds boneless, skinless chicken thighs or breasts, chopped
2 tablespoons cornstarch (for coating)
2 tablespoons vegetable oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup apple juice or chicken broth
1/3 cup low-sodium soy sauce
1/4 cup bourbon (or substitute apple juice)
1/2 cup light brown sugar, packed
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
Prepare the chicken
Pat the chicken dry and toss in 2 tablespoons of cornstarch until evenly coated.
Cook the chicken
Heat oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 6–8 minutes. Remove chicken from the pan and set aside.
Build the sauce
In the same skillet, add garlic, ginger, and red pepper flakes. Sauté for 30–60 seconds until fragrant. Add apple juice, soy sauce, bourbon, brown sugar, ketchup, vinegar, and sesame oil. Stir to combine.
Simmer
Return the chicken to the skillet. Simmer on medium heat for 8–10 minutes until the sauce is slightly thickened and chicken is well coated.
If a thicker sauce is desired, stir in the cornstarch slurry and cook an additional 1–2 minutes until glossy.
Serve
Serve warm over steamed white rice, brown rice, or sautéed vegetables.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 390
- Carbohydrates: 20 g
- Protein: 35 g
The Cookout That Started It All
This recipe always takes me back to one specific, sun-drenched summer evening at a massive family cookout. My uncle, who fancies himself a grill master, was in charge of the main course. He’d marinated chicken in this mysterious, dark sauce involving his “special reserve” bourbon. The smell alone was intoxicating. But then came the moment of truth: he got distracted telling a story, and a flare-up sent half the chicken into a charred, inedible mess.
Panic ensued. Hungry cousins were circling. Without missing a beat, my grandma grabbed the remaining marinated chicken, hustled inside to the trusty skillet, and whipped up the most incredible, saucy, perfect bourbon chicken I’d ever had. It was a kitchen rescue mission that taught me a powerful lesson: sometimes, the stovetop is your best friend for control and that perfect, sticky glaze. That night, we didn’t just save dinner; we created a legend. This recipe is my homage to that quick-thinking, flavor-first spirit.
Gathering Your Flavor Arsenal
Don’t let the “bourbon” in the name intimidate you! This is a super approachable list. Here’s what you’ll need and why each ingredient is a rockstar:
- 2 pounds boneless, skinless chicken thighs or breasts, chopped: I highly recommend thighs for their incredible juiciness and flavor that stands up to the sauce. But breasts work perfectly if that’s what you have! Just be sure to cut everything into uniform, bite-sized pieces for even cooking.
- 2 tablespoons cornstarch (for coating): This is our secret weapon for getting that gorgeous, crispy exterior on the chicken and for helping the sauce cling beautifully. It’s a simple step that makes a huge difference!
- 2 tablespoons vegetable oil: A neutral oil with a high smoke point is perfect for searing our chicken to golden-brown perfection.
- 3 garlic cloves, minced: The aromatic foundation. Fresh is best here for that pungent, savory kick!
- 1/2 teaspoon ground ginger: If you have fresh ginger, feel free to use about a tablespoon, grated! It adds a warm, zesty note that plays so well with the sweetness.
- 1/2 teaspoon crushed red pepper flakes (optional): I always add these! They provide a subtle background heat that keeps the sweetness in check. Omit if you’re sensitive to spice.
- 1/3 cup low-sodium soy sauce: This gives us our savory, salty, umami base. Using low-sodium lets us control the salt level. For a gluten-free version, tamari or coconut aminos are fantastic swaps.
- 1/4 cup bourbon: Here’s the star! The alcohol cooks off, leaving behind a complex, oaky, and slightly sweet flavor that is just magic. Chef’s Tip: Don’t have bourbon or prefer not to use it? Just substitute with an equal amount of additional apple juice or pineapple juice for a different kind of sweetness.
- 1/4 cup apple juice or chicken broth: This adds a touch of fruity sweetness and liquid to build our sauce. I love the subtle apple note, but broth works great for a purely savory route.
- 1/2 cup light brown sugar, packed: This is what creates that incredible, caramelized glaze. The molasses in the brown sugar is key for depth and color.
- 1 tablespoon ketchup: Don’t knock it ’til you’ve tried it! A little ketchup adds body, a touch of tang, and helps balance the sauce. It’s my not-so-secret ingredient.
- 1 tablespoon apple cider vinegar: A crucial splash of acidity to brighten everything up and cut through the richness.
- 1 teaspoon sesame oil: We add this at the end for its unmistakable, nutty aroma. It makes the whole dish smell like a professional kitchen!
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening): This is our slurry. If you prefer a thicker, glossier sauce that really coats the chicken, this is your go-to move.
Let’s Create Some Magic: Your Step-by-Step Guide
Ready to see how this all comes together? Follow these steps, and you’ll be a bourbon chicken pro in no time. I’ve sprinkled in my favorite chef hacks to make it foolproof!
- Prepare the Chicken: First, pat your chopped chicken completely dry with paper towels. This is non-negotiable for getting a good sear instead of steaming! Toss the dry chicken in the 2 tablespoons of cornstarch until every piece has a light, even coating. This little dusting is what will give us those crispy edges and help thicken the sauce later. Set it aside while your pan heats up.
- Cook the Chicken: Place your large skillet or pan over medium-high heat and add the oil. You want it nice and hot—a drop of water should sizzle. Add the chicken in a single layer, don’t crowd the pan! You might need to do this in two batches. We’re looking for a golden-brown sear, which takes about 3-4 minutes per side. Chef’s Hack: Don’t stir it constantly! Let it sit and develop that beautiful color. Once cooked through, remove the chicken and set it on a plate. It won’t be fully cooked in the sauce later, just perfectly seared.
- Build the Sauce: In that same, now-flavor-packed skillet (all those browned bits are liquid gold!), reduce the heat to medium. Add the minced garlic, ginger, and red pepper flakes. Sauté for just 30-60 seconds until incredibly fragrant. Be careful not to burn the garlic! Now, pour in the apple juice (or broth), soy sauce, bourbon, brown sugar, ketchup, vinegar, and sesame oil. Give it all a good whisk, scraping up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it’s where so much of the deep flavor comes from!
- Simmer and Glaze: Now for the transformation! Return the seared chicken to the skillet, along with any juices that accumulated on the plate. Bring the sauce to a lively simmer, then reduce the heat to maintain that gentle bubble. Let it cook for 8-10 minutes, stirring occasionally. You’ll watch the sauce reduce, darken, and start to cling to the chicken in the most gorgeous way. Chef’s Hack: For a super thick, glossy, takeout-style sauce, give the optional cornstarch slurry a stir in a small bowl until smooth. Then, while the sauce is simmering, stir it in. It will thicken up noticeably in just 1-2 minutes.
- Serve Immediately: Your bourbon chicken is ready! It’s best served right away while the sauce is gloriously sticky and hot.
How to Serve Your Masterpiece
This dish is the ultimate team player. My absolute favorite way to serve it is over a big, fluffy bed of steamed jasmine rice. The rice soaks up that incredible sauce like a dream. But don’t stop there! It’s also fantastic over lo mein noodles, cauliflower rice for a low-carb option, or even with a simple side of steamed broccoli and snap peas for a veggie-packed bowl. A final sprinkle of sliced green onions or a few sesame seeds on top adds a fresh pop of color and flavor that makes it look as good as it tastes.
Ride Your Own Flavor Wave: Fun Variations!
Once you’ve mastered the classic, feel free to get creative! This recipe is a fantastic base for all kinds of delicious twists.
- Spicy Bourbon Chicken: Add a tablespoon of Sriracha or a spoonful of chili-garlic paste to the sauce for a serious kick.
- Pineapple Bourbon Chicken: Swap the apple juice for pineapple juice and toss in a cup of fresh or canned pineapple chunks during the last 5 minutes of simmering.
- Bourbon Chicken Stir-Fry: Amp up the veggies! Sauté bell peppers, onions, and broccoli florets after searing the chicken, then proceed with the recipe.
- Slow Cooker Method: For a true hands-off meal, skip searing. Just add the raw chicken and sauce ingredients (hold the cornstarch slurry) to your slow cooker and cook on low for 5-6 hours. Thicken with a slurry at the end if needed.
Isla’s Chef Notes & Kitchen Confessions
This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I used to be so nervous about the bourbon flambéing, but I promise, as long as you add it to the pan off the heat or with the heat reduced, it’s perfectly safe! The alcohol cooks off completely, leaving only that wonderful, nuanced flavor. One of my favorite kitchen memories involves my dog, Barnaby, sitting bolt upright from a dead sleep the second the bourbon hit the hot pan. The aroma is just that powerful!
Over time, I’ve learned that the key is patience during the searing step. Let that chicken get properly golden! It builds a flavor foundation that a pale chicken piece just can’t match. This dish is a testament to my core belief: food should be fun, flavorful, and fit into your real life, even on the craziest of weeknights.
Your Bourbon Chicken Questions, Answered!
I’ve gotten a lot of questions about this recipe over the years, so here are the answers to the most common ones!
- Q: Can I really taste the bourbon?
A: You taste the flavor of the bourbon, not the alcohol itself. The cooking process evaporates the alcohol, leaving behind its distinctive oaky, vanilla, and caramel notes that blend beautifully with the brown sugar and soy. If you’re wary, you can absolutely use all apple juice, but I encourage you to try it with the bourbon at least once! - Q: My sauce isn’t thickening. What did I do wrong?
A: No worries, this is an easy fix! First, make sure you’ve let it simmer for the full 8-10 minutes to reduce. If it’s still too thin, that’s what the cornstarch slurry is for. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering sauce. It should thicken up within a minute or two. - Q: Can I make this ahead of time?
A: Absolutely! This dish reheats wonderfully. Store it in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit more when cold, so just add a tiny splash of water or broth when reheating on the stove or in the microwave. - Q: What’s the best bourbon to use?
A: You don’t need a top-shelf, expensive bottle for cooking! A mid-range, reasonably priced bourbon like Jim Beam, Maker’s Mark, or Buffalo Trace works perfectly. Avoid anything that’s overly smoky or peaty, as those flavors can become overpowering.
Nutritional Information*
*Please note: These values are estimates provided for informational purposes only and may vary based on specific ingredients used and portion sizes.
Per Serving (based on 6 servings): Calories: 390, Protein: 35g, Carbohydrates: 20g, Sugars: 16g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 110mg, Sodium: 620mg, Fiber: 0.5g
There you have it! Your new go-to, flavor-packed, 30-minute dinner hero. I am so excited for you to try it. Don’t forget to tag me @BiteTide on social media when you make it—I love seeing your creations! Now, go forth and conquer that kitchen. You’ve got this!
– Isla 💛
