Bourbon Chicken (Video)

5 from 32 votes

Bourbon Chicken is an American-Chinese classic and found in strip malls and food courts everywhere! The sweet, savory glaze over the stir fried chicken is absolutely mouth-watering and so easy to make at home! The best part is that it's done in 30 minutes for a delicious, easy dinner any day of the week.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

Equipment

Ingredients

For the Chicken:

1 1/2 pounds boneless skinless chicken thighs or chicken breast, cut into 1-inch chunks
1 tablespoon avocado oil 15 ml
2 tablespoons soy sauce 30 ml
1/2 teaspoon white pepper 2 g
1/2 tablespoon Shaoxing wine 7 ml
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 dark 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
1 tablespoon cornstarch 8 g
1 teaspoon sesame oil 5 ml

Aromatics

1 slice ginger 1/4 inch (0.6cm) thick and smashed with knife or cleave
2 cloves garlic minced
1 scallion chopped

Instructions

Marinate the chicken with soy sauce, white pepper, Shaoxing wine, avocado oil and cornstarch. Mix until incorporated and marinate for 15 minutes.
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.
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.
Bring the wok or pan to medium heat and immediately add the ginger and garlic. Stir-fry for 30 seconds until fragrant.
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.
Stir fry for another minute and garnish with scallions. Serve with freshly steamed rice and enjoy!

Notes

Cut the Chicken Into Even Pieces - Make sure to cut them into similar sized pieces so the chicken can cook evenly!

Bourbon (and Substitutes) - 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.

Cooking with a Wok - 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.

Storage and Reheating - You can store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat until warmed through in the microwave.

Nutrition