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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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—and that includes 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!