Bourbon Chicken
Savor the flavors of your favorite Chinese takeout with this mouthwatering bourbon chicken recipe! Infused with a rich, sweet bourbon glaze and tender chunks of chicken, this dish comes together effortlessly for a weeknight delight. Whip it up in just one pan and enjoy a taste of restaurant-style goodness right at home!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 3 tbsp (44 ml) bourbon
- 1 tbsp (15 ml) chicken bouillon
- 1 ½ lbs (680 g) chicken thighs
- 2 tbsp (30 ml) chopped garlic
Pantry Items
Amounts also listed in instructions below
- avocado oil (to taste)
- brown sugar (to taste)
- chopped ginger (to taste)
- garlic powder (to taste)
- honey (to taste)
- onion powder (to taste)
- oyster sauce (to taste)
- paprika (to taste)
- rice vinegar (to taste)
- salt (to taste)
- soy sauce (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Season boneless, skinless chicken thighs with salt, chicken bouillon, garlic powder, onion powder, and paprika.
- 2
Finely chop garlic and ginger.
- 3
In a bowl, mix soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and water to make the sauce.
- 4
Heat avocado oil in a skillet over medium-high heat and sear the chicken on each side until browned but not fully cooked.
- 5
Remove the chicken and add chopped garlic and ginger to the skillet, cooking until fragrant.
- 6
Deglaze the skillet with bourbon and cook off the alcohol.
- 7
Add the pre-made sauce to the skillet and bring to a simmer.
- 8
Chop the chicken into strips and add to the sauce, simmering until the sauce reduces by half and the chicken is coated and sticky.
💡 Pro Tips
- ✓Sear chicken thighs at 375-400°F surface temperature (medium-high heat) for exactly 3-4 minutes per side to develop Maillard browning without overcooking the interior past 145°F.technique375-400°F surface temp, 3-4 minutes
- ✓When deglazing with bourbon, let it cook for 45-60 seconds to evaporate the alcohol (78.37°C boiling point) while preserving the bourbon's vanilla and caramel flavor compounds.timing45-60 seconds
- ✓Cut chicken thighs into ½-inch strips against the grain because thigh meat has longer muscle fibers than breast meat, and this reduces chewing resistance by up to 60%.technique½-inch strips
- ✓Reduce the sauce to exactly 50% of its original volume to concentrate flavors and achieve the proper viscosity for coating - test by drawing a spoon across the pan bottom and counting 2-3 seconds before sauce flows back.timing50% volume reduction
- ✓Use dark soy sauce instead of regular for deeper color and umami, as it contains 30% more amino acids and will create the signature glossy, mahogany appearance of authentic bourbon chicken.ingredient30% more amino acids
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Bourbon Chicken
Savor the flavors of your favorite Chinese takeout with this mouthwatering bourbon chicken recipe! Infused with a rich, sweet bourbon glaze and tender chunks of chicken, this dish comes together effortlessly for a weeknight delight. Whip it up in just one pan and enjoy a taste of restaurant-style goodness right at home!
📝 Ingredients
Shopping List
- 3 tbsp (44 ml) bourbon
- 1 tbsp (15 ml) chicken bouillon
- 1 ½ lbs (680 g) chicken thighs
- 2 tbsp (30 ml) chopped garlic
Pantry Items
Amounts also listed in instructions below
- avocado oil (to taste)
- brown sugar (to taste)
- chopped ginger (to taste)
- garlic powder (to taste)
- honey (to taste)
- onion powder (to taste)
- oyster sauce (to taste)
- paprika (to taste)
- rice vinegar (to taste)
- salt (to taste)
- soy sauce (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Season boneless, skinless chicken thighs with salt, chicken bouillon, garlic powder, onion powder, and paprika.
- 2
Finely chop garlic and ginger.
- 3
In a bowl, mix soy sauce, oyster sauce, rice vinegar, brown sugar, honey, and water to make the sauce.
- 4
Heat avocado oil in a skillet over medium-high heat and sear the chicken on each side until browned but not fully cooked.
- 5
Remove the chicken and add chopped garlic and ginger to the skillet, cooking until fragrant.
- 6
Deglaze the skillet with bourbon and cook off the alcohol.
- 7
Add the pre-made sauce to the skillet and bring to a simmer.
- 8
Chop the chicken into strips and add to the sauce, simmering until the sauce reduces by half and the chicken is coated and sticky.
💡 Pro Tips
- ✓Sear chicken thighs at 375-400°F surface temperature (medium-high heat) for exactly 3-4 minutes per side to develop Maillard browning without overcooking the interior past 145°F.technique375-400°F surface temp, 3-4 minutes
- ✓When deglazing with bourbon, let it cook for 45-60 seconds to evaporate the alcohol (78.37°C boiling point) while preserving the bourbon's vanilla and caramel flavor compounds.timing45-60 seconds
- ✓Cut chicken thighs into ½-inch strips against the grain because thigh meat has longer muscle fibers than breast meat, and this reduces chewing resistance by up to 60%.technique½-inch strips
- ✓Reduce the sauce to exactly 50% of its original volume to concentrate flavors and achieve the proper viscosity for coating - test by drawing a spoon across the pan bottom and counting 2-3 seconds before sauce flows back.timing50% volume reduction
- ✓Use dark soy sauce instead of regular for deeper color and umami, as it contains 30% more amino acids and will create the signature glossy, mahogany appearance of authentic bourbon chicken.ingredient30% more amino acids