Kitchen notes · a little help before you start
Bourbon Chicken
Bite size chicken pieces wear a glossy, sweet and savory sauce in this bourbon chicken. Browned edges give the sauce something to cling to, and a little vinegar keeps its brown sugar richness from feeling one dimensional.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 5
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Give the chicken room
Let the pieces sit in a single layer while they brown. If they’re crowded together, they can steam instead of getting that golden crust that makes the sauce taste better later.
2. Mix the sauce while the chicken cooks
Whisk the bourbon sauce together before you need it. Once the garlic goes in, the rest moves quickly, and having the bowl ready keeps the sauce from feeling rushed.
3. Turn it down once it boils
The sauce only needs a short simmer after it comes to a boil. Lower heat helps it thicken around the chicken instead of boiling away too hard.
Get to know the ingredients
Chicken thighs work well here
Boneless, skinless thighs stay friendly in bite-sized pieces and brown nicely in the pan. Cutting them into 1 inch pieces also makes the finished dish easy to eat.
Bourbon gives the sauce its backbone
The bourbon is whisked into the sauce with the brown sugar, soy sauce, ketchup, vinegar, water and cornstarch. If you'd rather leave it out, use apple juice instead.
Cornstarch goes in before the pan
Whisk the cornstarch into the sauce mixture while it’s still in the bowl. That way it can thicken the sauce during the short simmer instead of clumping in the hot pan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Bourbon Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Finish with sliced green onions if you’re using them, then serve right away while the sauce is thick and shiny. Rice is suggested if you’d like something for the sauce to soak into.
A little more help as you go
Brown first, sauce second
Cook the chicken through and get color on it before the sauce goes in. The sauce has sugar and cornstarch, so it’s there to coat and thicken, not to do the browning.
Garlic only needs a moment
Add the minced garlic after the chicken has browned, and cook it for 30 seconds. It’s just enough time to wake it up before the sauce hits the pan.
A few questions you might have
Can I use chicken breast instead of thighs?
Use boneless, skinless chicken thighs. Stick with thighs if you want to follow it as written, since the timing and pieces are built around them.
Do I need to cook the sauce separately first?
No. Whisk the sauce in a bowl while the chicken cooks, then pour it over the browned chicken. It boils and thickens right in the pan.
How do I know the sauce is ready?
After it comes to a boil, lower the heat and simmer until it has thickened. The recipe gives a short 3-5 minute simmer for that step.
Is the green onion required?
No. The green onions are optional, so use them if you want a fresh finish on top and skip them if you don’t have any.
What if I don’t want to use bourbon?
Apple juice can replace the bourbon. Add it to the sauce where the bourbon would go.
Any more cooking tips?
Cut your chicken into bite sized pieces to make it easier to eat. I often use kitchen shears to make this job go a little smoother. Be sure not to overcrowd the pan when you sear your chicken. If the chicken pieces are touching, they may steam and you won’t get that great golden brown crust. Apple juice can be substituted for the bourbon.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
