Bourbon Chicken Recipe
This easy, homemade Bourbon Chicken Recipe brings that sticky-sweet, slightly spicy glaze you crave from Chinese takeout right into your own kitchen—no last-minute delivery runs needed!
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- ¼ cup bourbon Jim Beam or Maker’s Mark
- ⅓ cup low-sodium soy sauce Kikkoman or tamari for gluten-free
- ¼ cup brown sugar packed (light or dark works)
- 2 tablespoons rice vinegar adds bright acidity
- 1 tablespoon honey for extra sheen—swap maple syrup if you like
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated (or ½ teaspoon ground ginger in a pinch)
- 1 teaspoon chili garlic sauce or Sriracha (adjust for spicy kick)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 tablespoons vegetable oil or avocado oil
- sesame seeds and sliced green onions for garnish
Instructions
- Whisk bourbon, soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, and chili sauce until sugar dissolves.
- Add chicken pieces to the bowl, toss to coat, then refrigerate for at least 30 minutes.
- Warm a skillet over medium-high heat, add oil, and sear chicken until golden.
- Lower heat, pour reserved marinade into the skillet, and scrape up browned bits for flavor.
- Stir in cornstarch slurry, cook until sauce thickens, and clings to the chicken.
- Let chicken rest, sprinkle with sesame seeds and green onions. Serve and enjoy!
Notes
Let chicken pieces rest at room temperature for 10 minutes before marinating for even cooking.
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