Bourbon Chicken – Just Like Takeout in 30 Minutes! (VIDEO)

Ingredients

This Bourbon Chicken takes exactly like take out! The tender pieces are so delicious and tossed in a sweet and tangy bourbon sauce. Here is what you’ll need:

• For the Chicken:
  • 1.5 lbs boneless skinless chicken thighs or chicken breast – you can use either thighs or breast
    • make sure to cut them into similar sized pieces so the chicken can cook evenly.
  • 1 tablespoon avocado oil (15 ml) – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil!
    • I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not work with the flavors of Chinese cooking.
  • 2 tablespoons soy sauce (30 ml) – You will need “light” (not “low sodium”) or “all-purpose” soy sauce.
  • 1/2 teaspoon white pepper (2 g) – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
  • 1/2 tablespoon Shaoxing wine (7 ml) – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
  • 1/2 tablespoon cornstarch (4 g)
• For the Sauce:
  • 2 tablespoons soy sauce (30 ml)
  • 1 teaspoon dark soy sauce (5 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 3 tablespoons brown sugar (39 g)
  • 1/2 cup warm chicken stock or water (120 ml)
  • 1/4 teaspoon white pepper (1 g)
  • 2 tablespoons bourbon (30 ml), divided in half – Bourbon adds so much to this chicken and is a huge part of the unique flavors of this dish. If you’re worried about the alcohol content, it will begin to reduce as the sauce simmers and should evaporate.
    • You can also use whiskey, brandy, or scotch.
    • If you are not comfortable using bourbon or don’t have any other alcohol substitutes on hand, you can substitute with apple cider vinegar or pineapple juice.
  • 1 tablespoon cornstarch (8 g)
  • 1 teaspoon sesame oil (5 ml)
• Aromatics
  • 1 slice ginger 1/4 inch (0.6cm) thick, smashed with knife or cleaver
  • 2 cloves garlic minced
  • 1 scallion chopped

Recipe Instructions: Bourbon Chicken

1. Marinate the Chicken

Marinate the chicken with soy sauce, white pepper, Shaoxing wine, avocado oil and cornstarch. Mix until incorporated and marinate for 15 minutes.

2. Mix the Sauce

Mix the sauce ingredients by combining the soy sauce, dark soy sauce, rice vinegar, dark brown sugar, chicken stock or water, bourbon, sesame oil and white pepper and set aside.

3. Cook the Chicken

Heat ¼ cup of neutral oil in a wok or large frying pan on high heat until smoking, then add half of the chicken to the pan. Let the chicken sear on one side for 1 minute, then flip and sear the other side until all sides are golden brown. Remove and repeat with the rest of the chicken.

4. Sauté the Aromatics

Bring the wok or pan to medium heat and immediately add the ginger and garlic. Stir-fry for 30 seconds until fragrant.

5. Deglaze with Bourbon and Add Sauce and Chicken

Stir in the bourbon to deglaze the wok, and let cook for 30 seconds to allow the alcohol to cook off, leaving the flavor behind. Next, add the sauce and heat over medium high until bubbling and thickened. The consistency should be able to coat the back of a spoon. Add the chicken and toss it in the sauce until fully coated.

6. Garnish and Serve!

Stir fry for another minute and garnish with scallions. Serve with freshly steamed rice and enjoy!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

Can I substitute the protein?

Traditionally, Bourbon Chicken is made with Chicken thigh, but you can easily substitute it for chicken breast, pork loin, or strip steak.

Storage and Reheating

You can store any leftovers in an airtight container in the refrigerator for 3-4 days. I like to reheat Bourbon Chicken in a hot wok or pan.

What to Serve with Bourbon Chicken

Are you feeling nostalgic for the mall food court or your favorite Chinese take-out place? You can’t have take-out without the crispiest Egg Rolls! Pair this Bourbon Chicken with a classic takeout dish like Chicken Fried Rice (Shrimp Fried Rice if you want to mix up your proteins) or Shrimp Lo Mein (if you want to continue the Chicken theme, you can make Chicken Lo Mein)!

If you tried this Bourbon Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!