That’s right — this is the Bourbon Chicken you remember from the mall food court, served with white rice and a generous side of hot sautéed cabbage, but now you can make it at home with the same comforting flavors.
Is there alcohol in bourbon chicken?
Yes — traditional bourbon chicken includes bourbon. If you prefer a non-alcohol version, substitute an equal amount of good-quality apple juice for a similar sweetness and depth without the alcohol.
Why is it called bourbon chicken?
The name comes from two places: it was popularized on Bourbon Street in New Orleans and it traditionally contains bourbon. The version shown here is the Japanese-American mall-food-court style: a little less sweet and sticky than some traditional recipes, with a glossy, savory sauce that clings to thin strips of chicken.
What is the best bourbon to cook with?
For cooking, you don’t need an expensive bottle. Evan Williams is a dependable, budget-friendly choice many cooks recommend. If you already have a mid-range bourbon like Woodford on the shelf, that works well too and offers a balanced flavor. Avoid using a high-end bottle just for a sauce — save those for sipping.
If you like this recipe, you might also like:
- Chicken Burrito Bowl
- Thai Green Curry with Chicken
- Air Fryer Chicken Nuggets
📖 Recipe
Bourbon Chicken
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Ingredients
- ½ cup soy sauce
- 2 Tablespoons bourbon
- ½ cup brown sugar packed
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ cup honey
- 2 cups water
- 2 Tablespoons cornstarch
- 1.5 lb boneless skinless chicken thighs sliced into very thin strips
- 2 Tablespoons toasted sesame oil
Instructions
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Heat a large skillet over medium-high heat. Add 2 tablespoons toasted sesame oil and the 1.5 lb of thinly sliced chicken thigh strips. Cook for about 3 minutes, flip, then cook another 4–5 minutes until the chicken is cooked through and lightly browned.
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While the chicken cooks, prepare the sauce: whisk 2 tablespoons cornstarch into 2 cups water until smooth. In a saucepan, combine ½ cup soy sauce, 2 tablespoons bourbon (or apple juice for no alcohol), ½ cup packed brown sugar, 1 teaspoon ground ginger, ½ teaspoon garlic powder, ¼ cup honey, and the cornstarch mixture. Bring to a boil and cook, stirring frequently, for about 2 minutes until the sauce thickens and becomes glossy.
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Drain any excess juices from the cooked chicken, then add the chicken to the sauce and toss to coat. Serve immediately over white rice with sautéed cabbage and fresh bean sprouts, if desired.
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