Bourbon Chicken
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Cook up a family favorite with Bourbon chicken, an easy-to-make dish that brings the flavors of New Orleans right to your kitchen.
Picture a dinner that whisks you away to the lively, music-filled Bourbon Street in New Orleans. That’s the magic of Bourbon chicken, a predominantly Asian dish that gets a unique Cajun twist from the unmistakable oaky flavor of bourbon whiskey. This easy-to-make dish is a culinary chameleon of sorts—it can be found on menus at Cajun joints, American Chinese restaurants, and even mall food courts.
The main ingredients are simple: soy sauce, brown sugar, orange juice, ginger, garlic, rice vinegar, and, of course, bourbon. When combined, they create a delicious blend of savory, sweet, and tangy flavors. Bourbon chicken is a family favorite in our house, and I bet it will be in yours too. Serve with fluffy white rice to soak up every last drop of that delicious sauce.
Table of Contents
“Five star ratings from the picky eaters in my household that include 2 teens! The flavors are fresh and vibrant and the chicken was juicy.”
What You’ll Need To Make Bourbon Chicken
Find the printable recipe with exact measurements below.
- Soy Sauce: Adds umami and a salty base to the sauce.
- Brown Sugar: Provides sweetness to balance the savory elements.
- Orange Juice: Adds a hint of acidity and natural sweetness, brightening up the sauce.
- Bourbon: Infuses the sauce with a deep, oaky flavor that’s signature to this dish.
- Asian Sesame Oil: Offers a nutty background note.
- Rice Vinegar: Brings a touch of acidity to the sauce, helping to balance the sweetness.
- Boneless, Skinless Chicken Thighs: The main protein, chosen for its juiciness and flavor.
- Cornstarch: Serves a dual purpose – coats the chicken for a slightly crispy exterior when cooked and thickens the sauce for that sticky, cling-to-the-chicken texture.
- Garlic, Ginger, and Scallions: These three aromatics form the flavor foundation for the sauce.
Step-by-Step Instructions
Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined.
Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined.
To cook: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken all at once (the skillet will be very full; do your best to spread the chicken into a single layer).
Cook, stirring every few minutes, until deeply golden brown and cooked through, about 10 minutes.
Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn.
Add the remaining sauce mixture.
Bring to a boil, then reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes. Stir in the cornstarch/water mixture and cook until the sauce is thickened, about 2 minutes.
Off the heat, stir in the vinegar and sprinkle with dark green scallions.
Serve over rice.
Frequently Asked Questions
For the most authentic taste, bourbon chicken should be made with bourbon, but if that’s not an option, there are several good substitutes that can still create a delicious dish. Other types of whiskey, such as Scotch, Irish whiskey, or Canadian whisky, can offer a comparable depth and smokiness. Dark rum is also an excellent alternative. For a non-alcoholic version, apple or pineapple juice mixed with a touch of vanilla extract can mimic the complexity bourbon brings to the recipe.
While chicken thighs are my first choice for their juiciness and flavor, chicken breasts can be used as a leaner option. I recommend using chicken tenderloins for best results. Keep in mind that the cooking time will be slightly shorter for chicken breasts or tenderloins compared to thighs, and you’ll want to ensure the chicken breasts are not overcooked to maintain tenderness.
Traditional bourbon chicken has a balance of sweet and savory flavors with a hint of warmth from the ginger and garlic, but it’s not typically spicy. However, you can easily increase the heat by adding crushed red pepper flakes to the sauce.
Video Tutorial
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Bourbon Chicken
Cook up a family favorite with Bourbon chicken, an easy-to-make dish that brings the flavors of New Orleans right to your kitchen.
Ingredients
For the Sauce
- ¼ cup soy sauce
- ¼ cup (packed) light brown sugar
- ¾ cup water
- ¼ cup orange juice, from 1 orange
- 3 tablespoons bourbon
- 1 teaspoon toasted sesame oil
- ½ teaspoon freshly ground black pepper
For the Chicken
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 tablespoons cornstarch
For Cooking
- 1½ tablespoons vegetable oil
- 2 cloves garlic, minced
- 1½ teaspoons grated fresh ginger
- 3 scallions, thinly sliced, light and dark green parts separated
- 1 tablespoon cornstarch combined with 1 tablespoon water
- 2 teaspoons rice vinegar
Instructions
- Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined.
- Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined.
- To cook: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken all at once (the skillet will be very full; do your best to spread the chicken into a single layer), and cook, stirring every few minutes, until deeply golden brown and cooked through, about 10 minutes.
- Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn. Add the remaining sauce mixture. Bring to a boil, then reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes. Stir in the cornstarch/water mixture and cook until the sauce is thickened, about 2 minutes. Off the heat, stir in the vinegar and sprinkle with dark green scallions. Serve over rice.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 303
- Fat: 11 g
- Saturated fat: 2 g
- Carbohydrates: 15 g
- Sugar: 10 g
- Fiber: 0 g
- Protein: 31 g
- Sodium: 733 mg
- Cholesterol: 142 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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I halved the recipe for my husband and me but made the sauce as called for. It was great. I don’t think halving the sauce would have been enough, but I admit we usually like more sauce than called for in any recipe. If I were using eight thighs I definitely would make a lot more sauce.
Every recipe on this site has been amazing. And this recipe is no exception. I highly recommend it using the recipe as is.
We have enjoyed this recipe. I am planning on serving this for guests and would like to make it earlier in the day and reheat it for dinner. Do you think making it ahead would be okay?
Thanks, Marian
Glad you like this! I think it’s best right after it’s made. That said, I think you could reheat it when your guests arrive; it likely won’t have that same crisp texture but will still be good.
Absolutely divine recipe! I use shortcuts because my kids keep me busy, so I use rotisserie chicken, minced garlic in a jar and ginger paste in a squeeze container. I serve over Jenn’s delicious pilaf rice and love that we can enjoy homemade meals of this quality despite busy schedules. I am grateful that Jenn shares her talent, as I know I’ll be enjoying my dish every.single.time, which simply didn’t occur with other recipe creators, not systematically at least. I cherish her recipe books as well and bought a few extras last Christmas as gifts. My out-of-state mom knows all my delicious recipes are from “Jenn”, and my husband looks forward to my new meals as long as I select them from “the recipe lady” (aka Jenn). ❤️😜😋
❤️
This was okay. It was too bland for our liking so if I make it again, I’ll add more sesame oil and some crushed red pepper. I added some chopped red pepper and broccoli.
Jen, I made this because we had bourbon in the cabinet that we received as a gift, but we were not drinking it. Figured this recipe was a way to use the bourbon. My husband and son LOVED this dish. Made it exactly to your recipe, no changes made or needed. You really are the best, and I thank you for all your wonderful recipes.
This is really good made to recipe! We like a heat and love the bourbon, and more Asian flair so the next time we made it we amped it with a bit more bourbon and sesame oil to the sauce, a few shakes of red pepper flakes with the sauté of garlic and 2x ginger… yummm
Hi Jen,
I would like to gift this to someone as a freezer meal, do you think it would freeze and reheat well? Or would the cornstarch be too much of a problem?
Thanks, can’t wait to try I’m sure it’s the best,
Bry
Unfortunately, I don’t think this will freeze well. I have a section of freezer-friendly recipes if you want to check out some other options.
Amazing dish!! Thank you so much! My family loved it.
Another very easy and delicious recipe! I made with chicken breasts cut into bite sized pieces and it was wonderful. My husband and I really enhoyed it. Thank you again Jenn!!
I’ve lived in Hawaii my entire life and grew up with Chinese food. Never heard of it, made this, and my friends and I were all blown away with the flavors. This one’s a keeper!
Just one word…..OUTSTANDING!!!!!!!
I typically wouldn’t have been drawn to a recipe like this that includes bourbon, as I am particular about tasting any alcohol in my food. That said, I read through the recipe and because I trust Jenn 100%, I decided to give it a chance. Boy am I glad I did! It is so delicious and my family asked if I could add this to the “make again” list. Thanks Jenn for never leaving us astray – yet another winning recipe from Once Upon a Chef!
Question
I don’t have bourbon. Would rum or scotch whisky work?
Hi Cheryl, I’d go with the scotch whiskey. Enjoy!
The chicken was very tender. I liked that, but it was also very bland. If I make it again, I will add some salt and maybe a few grains of red pepper flakes.
Another delicious recipe. The sauce to protein ratio is just perfect. We very much enjoy cooking your recipes and your last cookbook is amazing. Your recipes are easy to follow and perfect for home cooks. Looking forward to the next one! Cheers!
This may be on my new top 5 “OUAC” recipes! Paired this with your roasted broccoli and jasmine rice….delicious! The family gives it five stars!
Once again another winning recipe! Delicious – thank you
This chicken was delicious! I made it with chicken tenders, because my husband isn’t a fan of thigh meat. Where do you use the dark green part of the scallions? Do you just sprinkle on top at the end (that’s what I did). Thanks again for another great recipe.
Glad you enjoyed it! And thanks for pointing that out about the remaining scallions – yes they get sprinkled on at the end of cooking. I just updated the recipe. 🙂
Another winner. With just two of us to cook for at our house, I always take extras to our grown kids and they raved about this recipe like all the others. I have a good cook reputation because of YOU! Thank you
Thank you ! The entire family gave it five stars.I made no modifications and it was light and flavorful and came together really easily. This will definitely be on our dinner rotations !
Thank you for another keeper!
Five star ratings from the picky eaters in my household that include 2 teens! The flavors are fresh and vibrant and the chicken was juicy. Relatively quick and easy meal when you don’t want to venture out for Chinese takeout. Promise this recipe is so much better.
Thanks Jenn for another winner!
Cooked this for dinner for the family today and, as usual, it was a hit. Everyone said it was very flavorful and the chicken was so tender. Cooked jasmine rice, broccoli and paratha to eat with it. Thanks for another winner!
I tried this recipe last week and it was fantastic. My husband and I loved it. It was definately a keeper. The chicken turned out really tender and the sauce had a wonderful taste. The bourbon and the orange juice really added to the taste.
Made this dish the other night. It was a wonderful combination of flavors. Thank you Jenn!
I usually make your recipes that have been reviewed hundreds of times. This was the first time I tried something new, straight from your website. I also never write comments but this was perfect, just different enough from the same old Asian inspired stir fries. Harmonious flavors, quickly put together,…a keeper. Thank you!
Made bourbon chicken last night-substituted rum for bourbon. My husband, who does not usually enjoy chicken, said that it was absolutely delicious.
I love your website and have recommended it to many of my friends. Your recipes are always delicious, this one included. Some Chinese sauces have too strong a taste. Not this one. It’s mellow and balanced.
Thank you for all your recipes.
Delicious! Didnt really know what to expect, will it be too sweet too salty? The balance was perfect. Made with Jasmine rice and broccoli. Sooooo good!
This was so good!! Made exactly as written. A definite keeper!!
Looks awesome! Have added to my meal plan for next week. I don’t drink bourbon but cook with GOOD stuff all the time; and FYI to the person who didn’t tolerate bourbon, bourbon is whiskey. I LOVE every recipe of yours I have tried.
Hi Jenn!
Excited to try this! Wondering if you would recommend against using chicken breast or chicken tenders instead of thigh meat?
Hi Pj, I tested it both ways. I prefer thigh meat but chicken tenderloins work well, too. Please LMK how it turns out if you try it!
Hi Jenn!
I did end up trying it but, because I already had them, I used chicken breasts cut into bite-size cubes.
Even though it turned out GREAT and my family raved about how good it was, when I told them that Jenn (you’re a household name in my family!) uses chicken thighs for her recipe, they let out a little sigh, all agreeing that, as good as it was, it would have been even better with thigh meat 🙂 Next time for sure!
Thanks so much for sharing your wonderful recipes, and for taking the time to inspire others with confidence and a desire to cook!
😊
Jenn,
Love your website & recipes. Many years ago I worked with a woman who had also studied in France & she made the most delicious potato & green bean salad. I remember it had a oil, vinegar & honey dressing. Served @ room temp. Would you have a recipe that might mirror that one. I know this is very little information, but she passed away & I have no way finding out the recipe. I thought maybe you might recognize the recipe. Thank you.
Hi Barbara, Thanks for your nice words about the recipes! What you described sounds like a delicious combination but unfortunately, I don’t have a recipe for something like that. I’ll have to add that to my list of recipes to potentially develop. Thanks for the suggestion as I’m always looking for new inspiration!
Can’t wait to try this, Jenn! All of your Asian-inspired dishes have been a huge hit in our household. Question: Do you prefer a particular bourbon?
Hi Sarah, For cooking I would use an inexpensive bourbon. I tested the recipe with Jim Beam. Hope that helps!
I am planning to make this recipe, but I cannot bear bourbon, so I will use another whiskey. I like rye, irish whiskey, just plain old whiskey whiskey — does this sound reasonable to you? I am not a cook and have no imagination as to what something will taste like. Thanks
Sure, Joan – any whiskey will work. Enjoy!
Hi Jenn, can I substitute olive oil for the sesame oil or will that change the flavor drastically?
Hi Lisa, The sesame oil adds nice flavor to this dish; if you don’t want to use it, I would just leave it out. Hope that helps!