Bourbon Chicken

Tested & Perfected Recipes

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.

Chopsticks on a bowl of bourbon chicken over rice.

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!”

Joy

What You’ll Need To Make Bourbon Chicken

Chicken ingredients, including ginger, soy sauce, and brown sugar.
  • 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.

whisking the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper

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.

combining the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture

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.

golden brown chicken in skillet

Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn.

stirring in the garlic, scallions, and ginger

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.

adding the cornstarch slurry

Off the heat, stir in the vinegar and sprinkle with dark green scallions. That’s all there is to it—enjoy!

bourbon chicken in skillet topped with scallions.

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!

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

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

  1. Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined.
  2. 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.
  3. 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.
  4. 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 Edamam

  • 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

  • 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.

    • — Chris on July 24, 2023
    • Reply
  • 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.

    • — Kathleen on June 9, 2023
    • Reply
  • 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

    • — Mara on June 8, 2023
    • Reply
  • 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

    • — Bry on June 8, 2023
    • Reply
    • 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.

      • — Jenn on June 9, 2023
      • Reply
  • Amazing dish!! Thank you so much! My family loved it.

    • — Maria B on June 7, 2023
    • Reply
  • 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!!

    • — Judy P. on June 1, 2023
    • Reply
  • 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!

    • — Gregory Biondo Rowland on May 30, 2023
    • Reply
  • Just one word…..OUTSTANDING!!!!!!!

    • — Beverly on May 25, 2023
    • Reply
  • 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!

    • — Eliza on May 24, 2023
    • Reply
  • Question
    I don’t have bourbon. Would rum or scotch whisky work?

    • — Cheryl on May 24, 2023
    • Reply
    • Hi Cheryl, I’d go with the scotch whiskey. Enjoy!

      • — Jenn on May 27, 2023
      • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.