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Bourbon Chicken

This quick and flavorful copycat Bourbon Chicken recipe brings the sweet and savory flavors of food court favorites to your home kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp olive oil For cooking
  • 2 LB chicken thighs, skinless Cut into 1-inch pieces
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper About 4 turns on the pepper mill
  • 1/3 Cup soy sauce
  • 1/3 Cup Bourbon Or any brown whiskey; dark rum can be used too
  • 1/2 Cup water
  • 1 Tbsp rice vinegar Or plain white vinegar
  • 1/2 Cup brown sugar Tightly packed
  • 1 Tbsp cornstarch Dissolved in 3 Tbsp cold water

Method
 

Preparation
  1. Cut the chicken thighs into 1-inch pieces, and trim off any excess fat or skin.
  2. In a small bowl, mix the ginger, black pepper, soy sauce, whiskey, water, garlic powder, vinegar, and brown sugar. Set this mixture aside.
Cooking
  1. In a large sauté pan or skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces and cook until the juices cook off and the chicken starts to brown, about 8-10 minutes. Stir every 1-2 minutes to prevent burning.
  3. Pour in the bourbon mixture and stir well. Let the liquid come to a boil, then reduce the heat to medium. Simmer uncovered for about 15 minutes.
  4. Stir in the cornstarch mixture. The sauce will thicken quickly.
  5. Serve the chicken over rice for a complete meal.

Notes

Bourbon Chicken is best served hot over rice with steamed vegetables on the side. Cool leftovers completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave. Adjust brown sugar based on desired sweetness. For an extra kick, add red pepper flakes to the bourbon mixture.