Bourbon Chicken
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Bring a taste of New Orleans to your table with bourbon chicken—tender, saucy chicken with a hint of bourbon that’s easy to make and always a crowd-pleaser.
Bourbon chicken is an Asian-inspired dish with a Cajun twist named after Bourbon Street in New Orleans. It’s known for its sweet and savory sauce flavored with bourbon. You’ll often see it at mall food courts or on takeout menus, but it’s easy to make at home—and even better.
The ingredients are simple: soy sauce, brown sugar, orange juice, ginger, garlic, rice vinegar, and, of course, bourbon. Together, they create a delicious sauce that’s perfect over rice. Add a side of your favorite veggies, and dinner is ready!
If your family loves these sweet and savory flavors, be sure to try my cashew chicken, salmon with sweet chili glaze, or General Tso’s chicken—all sure to please.
“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 & Orange Juice: Provide sweetness with a touch of acidity to balance the savory elements and brighten the sauce.
- Bourbon: Infuses the sauce with a deep, oaky flavor. If you don’t have any 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.
- Sesame Oil & Rice Vinegar: Add a nutty note and a bit of acidity, helping to round out and balance the sauce.
- Boneless, Skinless Chicken Thighs: Ideal for their juiciness and flavor. If you prefer a leaner option, chicken tenderloins or boneless, skinless chicken breasts can be substituted; just keep in mind they cook more quickly.
- Cornstarch: Coats the chicken for a lightly crisp exterior and helps thicken the sauce so it clings to the meat.
- Garlic, Ginger, and Scallions: These aromatics form the flavor base of the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Whisk the sauce. In a medium bowl, whisk together the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper.
Step 2: Prep the chicken. In a separate medium bowl, combine the chicken pieces with 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture. Toss until the chicken is evenly coated.
Pro Tip: If you have a few extra minutes, let the chicken sit in the cornstarch and sauce mixture for 5 to 10 minutes before cooking. This brief rest helps the starch hydrate and “glue” to the meat, ensuring the coating adheres to the chicken when you pour in the remaining liquid later.
Step 3: Brown the chicken. Heat the oil in a large skillet over medium-high until shimmering. Add the chicken in a single layer and cook until golden brown and cooked through, about 10 minutes.
Pro Tip: Avoid the urge to stir the chicken constantly. Letting the pieces sit undisturbed for the first few minutes allows a rich, savory crust to develop, which provides a better texture and a deeper flavor once the sauce is added.
Step 4: Sauté aromatics. Stir in the garlic, ginger, and light green scallions. Cook, stirring constantly, for about one minute; do not burn.
Step 5: Simmer and thicken. Pour in the remaining sauce and bring to a boil. Reduce the heat and simmer for 5 minutes to reduce slightly, then stir in the cornstarch mixture and cook for 2 more minutes until thickened.
Pro Tip: The sauce is ready when it’s thick enough to coat the back of a spoon. This ensures the glaze clings to the chicken when it’s served.
Step 6: Finish and serve. Remove from the heat and stir in the vinegar. Sprinkle with the dark green scallions and serve.
Pro Tip: Adding the vinegar at the end is the secret to balancing the sweetness of the sugar and bourbon. That final hit of acidity cuts through the richness and helps the savory flavors pop.
Video Tutorial
More Asian-Style Chicken Recipes you’ll Love
Bourbon Chicken
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 sesame oil
- ½ teaspoon freshly ground black pepper
For the Chicken
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch (2.5-cm) 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 (30-cm) 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
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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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!