Easy way to make Sticky Bourbon Chicken at home (Tender and Tangy)

The homemade version of sticky bourbon chicken is so much better than delivery! For a copycat dish that your family will love, tender chicken is coated in an undeniably acidic and seductively sticky-sweet sauce.

Unfailing Recipe

When you want takeaway at home, this no-fail recipe for bourbon chicken is ideal. The sauce is quick and easy to make, perfect for weeknights when you’re busy!

What precisely is Bourbon Chicken? This dish bears the name of Louisiana’s illustrious Bourbon Street, where it is believed to have originated.

Even though it’s a simple stir-fry recipe that you’ve probably seen at your neighborhood mall food court, the tastiest bourbon chicken is made at home.

Ingredients

SAUCE DE CHICKEN BOURBON The sauce has a strong flavor and is a little sweet. Brown sugar, ginger, garlic, soy sauce, and a small amount of bourbon whisky are among the ingredients. (All of the alcohol burns off during cooking, but if you need alternatives, see below.)

CHICKEN To make it particularly juicy and tender, this dish includes chicken thighs. You can substitute chicken breast if you’d like, but I think the thighs are more flavorful and juicy.

GARNISH We add some sesame seeds or green onion as a garnish. Include your personal favorites like cilantro or chilis!

Making Sticky Bourbon Chicken

One of those quick, no-fail favorites to make on a weeknight is this delectable chicken dish!

1. Cook chicken in a skillet after being chopped.
2. Add chicken to the marinade after whisking (per the recipe below).
3. Add the cornstarch mixture and cook it for a while to thicken.

Voila! So simple! Serve over rice with green onions as a garnish. Even though this recipe calls for a stovetop, you can also make bourbon chicken in a slow cooker!

What Alternatives Exist to Bourbon?

You may easily find a very reasonably priced small bottle of bourbon or simply have a few on hand in the cabinet. In this recipe, practically any whisky can be used as a substitute. We have options if you would rather exclude the bourbon.

• Utilize 1/4 cup of orange juice.
• 1/4 cup water and 1/2 teaspoon of vanilla extract are combined.
• 1/8 cup apple juice and 1/8 cup apple cider vinegar.

It won’t taste precisely like a traditional Bourbon Chicken with any of these replacements, but it will still be wonderful!

Guides to Success

• Before carving the chicken, freeze it for 20 minutes if you have the time. This facilitates the task.
• Prepare all of the ingredients and prepare the sauce in advance so that you can put this recipe together quickly.
• For the finest flavor, use fresh ginger and garlic. To increase the heat, add additional chili flakes.
• Small batches of chicken should be cooked. Even though it takes a little longer, the brown will be nicer.
• The alcohol is cooked off and the chicken is thoroughly cooked while simmering in the sauce.
• Both rice vinegar and rice wine vinegar can be used in this recipe because they are identical. In this recipe, avoid using “seasoned” rice vinegar.

Leftovers

It’s simple to keep bourbon chicken in the refrigerator for 3–4 days or in the freezer for up to a month! Keep it in an airtight bag or zipped container and label it with the date.

Sticky Bourbon Chicken

The family loves this handmade recipe! Rice is served with tender chicken drowned in a Bourbon sauce.

Ingredients for Sticky Bourbon Chicken

• 2 pounds chicken thighs boneless skinless
• 2 tablespoons olive oil
• ¼ cup low sodium soy sauce
• ¼ cup bourbon
• 1 tablespoon fresh garlic grated
• ¼ cup apple juice
• ¼ cup dark brown sugar
• 1 tablespoon fresh ginger grated
• 1 tablespoon rice wine vinegar
• ½ teaspoon red pepper flakes
• ¼ cup water
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 green onions thinly sliced, green tops only

Instructions for Sticky Bourbon Chicken

1. Chicken thighs should be trimmed off any excess fat before being chopped into 1-inch pieces.
2. Soy sauce, bourbon, apple juice, dark brown sugar, rice wine vinegar, red pepper flakes, water, and grated garlic and ginger should all be combined in a medium-sized mixing basin.
3. Cook until browned and mostly cooked through in batches in hot olive oil over medium-high heat.
4. After adding the sauce mixture, add the chicken to the skillet and let it simmer for 15 minutes. This will aid in dehydrating the bourbon’s alcohol and ensure that the chicken is thoroughly cooked.
5. Mix the cornstarch with the cold water in a small bowl. Add to the mixture and stir until well combined. Cook until the sauce has thickened.
6. Serve rice with the green onion tips stirred in.

Notes

Chicken thighs can be swapped out for chicken breasts.

To give the chicken a lovely brown crust, cook it in tiny batches.

Orange or apple juice can be used in place of the bourbon, though the meal will lose some of its flavors.

To make chopping the chicken easier, freeze it for 20 minutes.

Prepare all of the ingredients and prepare the sauce in advance so that you can put this recipe together quickly.

Both rice vinegar and rice wine vinegar can be used in this recipe because they are identical. In this recipe, avoid using “seasoned” rice vinegar.

Nutrition information

Calories: 450 | Carbohydrates: 20g | Protein: 45g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 745mg | Potassium: 635mg | Fiber: 1g | Sugar: 15g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg