Bourbon Chicken Recipe
Sticky, savory-sweet Bourbon Chicken made in one skillet with garlic, ginger, soy sauce, and a glossy sauce that is perfect over rice.
Equipment
- Large skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
- Tongs
Ingredients
- 2 pounds boneless skinless chicken thighs or chicken breasts cut into bite-sized pieces
- 2 tablespoons cornstarch for coating the chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil for searing
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup chicken broth
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes optional
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- 2 tablespoons green onions sliced, for serving
- 1 teaspoon sesame seeds for serving
Instructions
- Toss the chicken with cornstarch, salt, and pepper until lightly coated.
- Heat the oil in a skillet and cook the chicken until browned and cooked through, then transfer it to a plate.
- Add the garlic and ginger to the skillet and cook briefly until fragrant.
- Pour in the bourbon, soy sauce, brown sugar, chicken broth, ketchup, vinegar, and red pepper flakes, then simmer until the sauce reduces slightly.
- Stir in the cornstarch slurry and cook until the sauce thickens.
- Return the chicken to the skillet and toss until fully coated in the sticky sauce.
- Serve hot with rice and top with green onions and sesame seeds.
Notes
- >For an alcohol-free version, replace bourbon with apple juice.
>Chicken thighs give the juiciest result, but chicken breasts also work well.
>Let the sauce simmer long enough to become glossy and slightly sticky.