Bourbon Chicken Recipe
Tender seared chicken thighs are simmered in a glossy glaze of bourbon, brown sugar, and soy sauce, creating a sticky sweet-savory takeout favorite in just 25 minutes.
Equipment
- Measuring cups and spoons
- Chef knife
- Mixing Bowls
- Large Skillet
- Whisks
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 1-inch pieces (you can also use chicken breasts)
- 1/4 cup cornstarch
- salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil divided
- 3 scallions thinly sliced
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 1/4 cup bourbon
- 1/4 cup light brown sugar
- 3 tablespoons apple juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground ginger
- toasted sesame seeds for garnish, optional
- sliced green onions for garnish, optional
- cooked rice for serving
Instructions
- Place the chicken in a large bowl and toss it with the cornstarch, salt, and black pepper until every piece is lightly coated. The chicken should look dry and lightly dusted, with no loose piles of cornstarch in the bowl.
- Warm a wok or large skillet over medium heat, add 1 tablespoon vegetable oil, and arrange the chicken in a single layer, working in batches if needed. Cook for about 6 to 8 minutes until the pieces are browned and cooked through, then transfer them to a covered plate.
- Add the remaining vegetable oil to the skillet over medium heat, then cook the scallions for 30 seconds before stirring in the garlic for 20 seconds. The scallions should smell fresh and fragrant, and the garlic should remain pale rather than deeply browned.
- Whisk the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ground ginger in a bowl until the sugar begins to dissolve. Pour the mixture into the skillet and let it simmer steadily for 3 minutes as it lifts the browned bits from the pan.
- Return the chicken and any juices on the plate to the skillet, bring the sauce to a boil, then lower the heat to medium-low. Cook for about 5 to 8 minutes, until the sauce thickens into a glossy coating around the chicken.
- Remove the skillet from the heat and finish with toasted sesame seeds and sliced green onions if desired. Serve the chicken over cooked rice while the glaze is warm and clingy.
Notes
Browning tip: Sear the chicken in batches in a single layer and leave it undisturbed for the first two minutes so pieces develop a golden crust instead of steaming.
Glaze consistency: Simmer uncovered over medium-low heat until the sauce forms small, shiny bubbles. If the glaze thickens too much, stir in a splash of chicken broth to loosen it.
Storage and reheating: Store leftover glazed chicken in an airtight container in the refrigerator. Reheat gently in a skillet over medium-low heat with a small splash of water or broth.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.