Bourbon Chicken
This post may contain affiliate links. Read my full disclosure policy.
Bring the flavors of New Orleans to your kitchen with bourbon chicken—tender Asian-style chicken in a bourbon-infused sauce that’s easy to make and always a family favorite.
Imagine a dinner that transports you straight to Bourbon Street in New Orleans—that’s what bourbon chicken is all about! It’s a predominantly Asian dish with a Cajun twist, thanks to the unmistakable warm, oaky flavor of bourbon whiskey. You’ll spot it everywhere, from Cajun eateries and Chinese takeout menus to mall food courts—but trust me, it’s even better made at home.
The ingredients for this bourbon chicken recipe are simple but pack a punch: soy sauce, brown sugar, orange juice, ginger, garlic, rice vinegar, and, of course, bourbon. Together, they create a perfectly balanced sauce that’s sweet, savory, and tangy. Serve it with fluffy white rice to soak up all that irresistible sauce, and dinner is done!
“Five star ratings from the picky eaters in my household—and that includes 2 teens!”
What You’ll Need To Make Bourbon Chicken
- 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 a signature of this dish. If you don’t have bourbon on hand, other types of whiskey, such as Scotch, Irish whiskey, or Canadian whisky, can be substituted. Dark rum works too. For a non-alcoholic version, apple or pineapple juice mixed with a touch of vanilla extract can mimic the flavor of bourbon.
- 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. If you’re looking for a leaner option, chicken tenderloins or boneless skinless chicken breasts can be substituted, but they won’t be nearly as juicy. Keep in mind that the cooking time will be slightly shorter for white meat compared to thighs.
- Cornstarch: 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 base for the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by making the sauce. Simply whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper in a medium bowl.
In another medium bowl, combine the chicken with 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture. Mix until the chicken is evenly coated.
When it’s time to cook, heat the oil in a large nonstick skillet over medium-high until it’s nice and shimmering. Add the chicken all at once—it’ll fill up the skillet, so just do your best to spread it out in a single layer. Cook the chicken pieces until golden brown and completely cooked through—it’ll take 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, then bring the mixture to a boil. Lower the heat and let it gently boil for about 5 minutes, until the sauce reduces slightly. Stir in the cornstarch mixture and cook for another 2 minutes, or until the sauce thickens.
Off the heat, stir in the vinegar and sprinkle with dark green scallions. That’s all there is to it—enjoy!
Video Tutorial
You May Also Like
Bourbon Chicken
Skip the takeout and make bourbon chicken at home—a quick, flavorful dish with tender chicken coated in a rich, glossy sauce that’s sure to please!
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I don’t have any oranges, but I do have limes or meyer lemons. Would either one work?
Hi Sandy, either will work but provide a slightly different flavor. Please LMK how it turns out!
Thanks for your reply. Husband came home with an orange. We have lemons on our tree mostly year round so I will report back when I do give it a try.
Thanks again.
Another great dish, Jenn!!!! You never fail me!!!! Thank you
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). ❤️😜😋
❤️