Description
This delicious Bourbon Chicken recipe features tender pieces of chicken breast cooked in a rich, flavorful sauce made with bourbon, soy sauce, brown sugar, and aromatic spices. Perfectly pan-seared and simmered to develop a luscious glaze, this dish is an easy and crowd-pleasing meal served best over steamed rice.
Ingredients
Scale
Chicken and Coating
- 3 pounds boneless skinless chicken breasts
- 5 tablespoons corn starch (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable, corn, or canola oil
Sauce
- 2 cloves garlic (peeled and minced)
- 1 cup water
- 2/3 cup soy sauce
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 1/3 cup ketchup
- 1/4 cup bourbon
- 2 tablespoons white vinegar
- 1 cup brown sugar (packed)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the chicken: Trim any fat off the chicken breasts and cut into 1-inch pieces. In a medium bowl, combine 4 tablespoons of corn starch with salt and pepper. Add the chicken pieces and toss thoroughly to coat each piece evenly.
- Cook first half of chicken: Heat half of the oil in a large skillet or pot over medium-high heat. When the oil is hot, add half of the chicken pieces. Let them cook undisturbed on one side for 3 minutes, then flip and cook for another 3 minutes until lightly browned. Remove cooked chicken from skillet and set aside.
- Cook second half of chicken: Add the remaining oil to the skillet. Add the remaining uncooked chicken pieces and repeat the cooking process: 3 minutes per side until browned. Remove chicken and set aside.
- Create sauce base: Add minced garlic to the skillet and sauté for 20-30 seconds until fragrant. Pour in water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar, and add brown sugar, ground ginger, onion powder, and red pepper flakes if using. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer chicken in sauce: Reduce heat to low and add all the cooked chicken back into the skillet. Let it simmer for 10-15 minutes, stirring occasionally, until the sauce reduces and thickens to about half its original volume, glazing the chicken nicely.
- Thicken sauce (optional): Mix the remaining 1 tablespoon corn starch with 1-2 tablespoons water to form a slurry. Stir this into the skillet sauce to further thicken if desired. Cook for another minute until the sauce reaches your preferred consistency.
- Serve: Dish the bourbon chicken hot over steamed rice and enjoy a savory-sweet meal with a hint of spice and a touch of bourbon flavor.
Notes
- Make sure to cook chicken in batches to avoid overcrowding the skillet and ensure even browning.
- Adjust crushed red pepper flakes according to preferred spice level or omit for mild flavor.
- For best results, use fresh garlic rather than pre-minced.
- Serve with steamed white rice, jasmine rice, or brown rice for a complete meal.
- You can substitute apple juice with pineapple juice for a different fruity twist.
- The bourbon flavor cooks off slightly but leaves a rich aroma; use a good-quality bourbon for best taste.
