Sticky-sweet bourbon chicken. A super-easy chicken stir-fry coated in a sauce made with bourbon and brown sugar. This saucy dish will have you swooning over every bite. It tastes like something you’d order at a restaurant, but homemade in just 15 minutes and it cooks all in one pan. This bourbon chicken is for all of you sauce lovers out there.
The secret to a really delicious bourbon chicken stir-fry is a smoking hot wok and juicy chicken thighs. The high heat gives the chicken its golden sear and keeps the chicken from sticking to the wok.I’m using boneless/skinless chicken thighs in this recipe, if you can’t find them, just use breasts. Both are fantastic in this sticky-sweet glaze. We also use some white wine to deglaze and “clean” the sides of the wok, where a lot of flavor is hiding. Then pour in the sauce, and call it a dinner.
Make enough rice to soak up all that delicious bourbon sauce, and if you have some sesame seeds, sprinkle them over the top for a nice finishing touch. Trust me on this one, everyone will rave about this bourbon chicken.
Let me guide you through the recipe with thisstep-by-step VIDEOor follow along on YouTube.
Helpful tips
- Opt for high heat when searing the chicken to achieve a golden crust rather than steaming it.
- While bourbon is the classic choice for the pan sauce, feel free to substitute it with whiskey or rum based on what you have available.
- During the sauce cooking process, most of the bourbon and white wine will evaporate, leaving a delightful flavor. To create an alcohol-free alternative, replace bourbon with additional chicken broth or apple juice for a sweeter taste.
- For the juiciest and most moist outcome, consider using boneless/skinless thighs as your preferred chicken option. Chicken fillets also work well if that’s your preference.
- Pair this dish with rice for a perfect combination, but be sure to start cooking the rice before you begin preparing the chicken.
How to store sticky bourbon chicken
- Fridge: Leftovers will keep for 2 days in the fridge.
- To freeze: Cool completely, then freeze in airtight containers. Thaw overnight in the fridge, then reheat, preferably on the stove, adding a splash of water.
More chicken recipes, please!
Cooking Video
Sticky Bourbon Chicken
Ingredients
- 1.2 pounds boneless/skinless chicken thighs - cut into bite-sized chunks
- 1 tbsp low sodium soy sauce
- 1 tbsp corn starch
- 3 tbsp water
- 3 tbsp vegetable oil
- 8 garlic cloves - minced
- 1 tsp grated ginger
- ¼ cups dry white wine
- 4 scallions - chopped into 2,5cm/1-inch pieces, more for serving
- rice - for serving
- sesame seeds - for serving (optional)
bourbon sauce
- ½ cup chicken broth
- ¼ cup sweet chili garlic sauce (mild)
- ¼ cup low sodium soy sauce
- ¼ cup bourbon
- 2 ounces brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp corn starch
- 1 tbsp sriracha - less or more to taste
Instructions
- Start by boiling the rice according the package directions.
- Then cut the chicken thighs into 1-inch/2.5 cm chunks. Marinate the chicken chunks by combining it with 3 tablespoons water, 1 tablespoon soy sauce and 1 tablespoon cornstarch. Rub it with your hands until the chicken has absorbed all of the marinade. Set aside.
- In the meantime, mince the garlic cloves and grate the ginger.
- Prepare the bourbon sauce by combining ingredients. Set aside.
- Heat a wok or a large frying pan over a high heat until smoking-hot. Add oil and spread the chicken evenly. Let it sear undisturbed for 1 minute. Using a wok spatula, stir-fry the chicken for 4 minutes. Reduce the heat and transfer the chicken to a clean plate.
- Increase the wok to medium-low heat, add the ginger and garlic. Stir-fry for 30 seconds. Deglaze with white wine, simmer for 30 seconds. Pour in the bourbon sauce mixture and bring to a simmer.
- Add the chicken back to the wok. Stir until the sauce comes back to a simmer. Cook, stirring often, until the sauce thickens and coats the chicken, 1-2 minutes. Stir in the scallions and serve over rice.
- Garnish with extra chopped scallions and sesame seeds. Enjoy!
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