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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Easy to make with a pleasant, mild taste. My preference leans to some “zing” which this dish lacks, but some chili garlic sauce, red pepper flakes, etc., can add that flavor element if desired. I made an additional half amount of the sauce to accommodate steamed vegetables (broccoli, carrots, onions, and red bell peppers) stirred in with the chicken before serving.
Another great recipe ! I made it with chicken breast instead of thighs. You never disappoint me, all your recipes are great, delicious and tasty. 🫶
I made this tonite—pretty much as is—the only tweak was to cut down on the sugar in the sauce. And it was still way, way too sweet. A rare miss.
This was delicious. I used chicken breasts and probably should have stir fried the pieces less than ten minutes. I also added a pinch of cayenne. I will be making this again I prepped everything in the morning as I had a busy day. Cooking took about 20 minutes, about as long as the rice took.
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). ❤️😜😋
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