Classic Bourbon Chicken
Traditional dish · American Chinese
A beloved American Chinese takeout classic, this Bourbon Chicken features tender chicken pieces coated in a sweet, savory, and slightly tangy sauce, often with a hint of bourbon.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken thighs1.5 lbs, boneless, skinless, cut into 1-inch pieces
- Soy sauce1/2 cup
- Bourbon1/4 cup
- Brown sugar1/4 cup
- Honey2 tablespoons
- Garlic3 cloves, minced
- Ginger1 teaspoon, grated
- Cornstarch2 tablespoons
- Water1/4 cup
- Vegetable oil2 tablespoons
- Sesame seeds1 tablespoon, toasted, for garnish
- Green onions2, thinly sliced, for garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, whisk together soy sauce, bourbon, brown sugar, honey, minced garlic, and grated ginger. Set aside.
- 2
In a separate small bowl, whisk together cornstarch and 1/4 cup water until smooth. This is your slurry.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper.
- 4
Add chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 5
Pour the soy sauce mixture into the skillet. Bring to a simmer.
- 6
Gradually whisk the cornstarch slurry into the simmering sauce until it thickens. Cook for 1-2 minutes until glossy.
- 7
Return the cooked chicken to the skillet and toss to coat evenly in the thickened sauce.
- 8
Serve immediately, garnished with toasted sesame seeds and sliced green onions.
