Description
This Bourbon Chicken recipe features tender, bite-sized pieces of chicken cooked in a flavorful, sweet and savory bourbon sauce. Coated in cornstarch and pan-fried to perfection, then simmered in a rich blend of soy sauce, apple juice, chicken broth, ketchup, bourbon, and spices, it’s a delicious dish that pairs perfectly with steamed rice.
Ingredients
Scale
Chicken and Coating
- 3 pounds boneless skinless chicken breasts
- 5 tablespoons corn starch (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable, corn, or canola oil
Sauce Ingredients
- 2 cloves garlic (peeled and minced)
- 1 cup water
- 2/3 cup soy sauce
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 1/3 cup ketchup
- 1/4 cup bourbon
- 2 tablespoons white vinegar
- 1 cup brown sugar (packed)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the Chicken: Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In a medium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper; add the chicken and toss well to completely coat.
- Cook First Half of Chicken: In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot, add half of the chicken pieces and cook on one side without stirring for 3 minutes. Turn each piece of chicken and cook for an additional 3 minutes.
- Cook Second Half of Chicken: Remove the cooked chicken from the skillet and set aside. Add the remaining half of the oil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chicken on one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Prepare Sauce: Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. Then add the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer Chicken in Sauce: Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes until the sauce is reduced by half, allowing the flavors to meld and the chicken to become tender.
- Thicken the Sauce (Optional): Mix the remaining 1 tablespoon of corn starch with 1-2 tablespoons of water to create a slurry, then stir it into the sauce to thicken. Cook for another minute until the sauce reaches desired consistency.
- Serve: Serve the bourbon chicken hot over steamed rice for a complete meal.
Notes
- You can use vegetable, corn, or canola oil as your cooking oil.
- Adjust the amount of crushed red pepper flakes to your preferred spice level or omit for a milder dish.
- To ensure even cooking, cut chicken pieces uniformly to about 1 inch.
- Serve with steamed white rice, brown rice, or your favorite grain.
- Optional thickening with cornstarch slurry will give the sauce a glossy finish.
