One-Pot Chinese Bourbon Chicken Recipe

Quick and easy Chinese bourbon chicken made at home with simple ingredients in one pot on the stovetop in about 30 minutes. Tender chicken breast pieces are coated in a sweet, savory, sticky sauce that rivals takeout.

This recipe captures the flavors of Chinese restaurant-style bourbon chicken. The meat stays juicy and the sauce strikes the right balance of sweet and savory, making it a hit with adults and picky eaters alike.

What is bourbon chicken?

Bourbon chicken is a popular Chinese-American dish of tender chicken pieces tossed in a glossy sweet-and-savory sauce made with bourbon and soy sauce. It’s sometimes called “Bourbon Street chicken” in restaurant menus.

How to make bourbon chicken

1. Stir-fry the chicken – Heat oil, season the chicken, and stir-fry until golden and cooked through.
2. Add aromatics – Add garlic and cook briefly until fragrant.
3. Build the sauce – Stir in broth, bourbon, soy sauce, vinegar, ketchup, brown sugar, ginger powder and chili flakes, mixing to combine.
4. Thicken – Stir in dissolved cornstarch and bring the sauce to a boil, then reduce heat and simmer until it reaches the desired thickness.
5. Garnish and serve – Top with sliced green onions (and chopped peanuts or cashews if desired) and serve immediately over rice or noodles.

What’s in the bourbon sauce?

The sauce combines chicken broth, bourbon, soy sauce, vinegar, ketchup, brown sugar, ginger powder and optional red chili flakes. A cornstarch slurry is added at the end to thicken and create a glossy coating for the chicken.

What to serve with honey bourbon chicken

This dish is classic with steamed white or brown rice. It also pairs well with flavored rice or noodles and simple sides:

• Garlic rice or fried rice variations
• Plain egg noodles, sesame noodles, or zucchini noodles (zoodles)
• Simple green salad or Asian cucumber salad
• Appetizers like spring rolls, egg rolls, wontons, or crab rangoon
• Light soups such as egg drop soup or chicken noodle soup

Variations

Grilled bourbon chicken – Marinate chicken in the sauce and grill until cooked through for a smoky finish.

Slow cooker bourbon chicken – Brown the chicken, then simmer on low in a slow cooker for 2–3 hours; add the cornstarch slurry in the last 20 minutes to thicken.

Shrimp version – Swap chicken for shrimp and cook briefly until just done, using the same sauce.

Glazed chicken – Simmer the sauce separately until reduced to a glaze, then brush over baked or grilled chicken.

Spicy – Increase heat with additional red chili flakes or whole dried chiles.

With vegetables – Add frozen or fresh veggies like broccoli, carrots, green beans, water chestnuts or sugar snap peas in the last few minutes to keep them crisp-tender.

Garnishes – Sliced green onions are classic; toasted sesame seeds, crushed peanuts or cashews also add nice texture and flavor.

Tips and techniques

Best chicken cuts – Breast, thighs, drumsticks or wings all work. Thighs stay juicier, while breasts cook quicker; adjust cooking time accordingly.

Alcohol-free option – The alcohol cooks off during simmering, but if you prefer not to use bourbon, replace it with apple juice for a similar sweetness and depth.

Thickening the sauce – Reduce the sauce over medium heat or use a cornstarch slurry. Avoid adding too much dry cornstarch as it can affect flavor.

Thinning the sauce – Stir in a little chicken broth or water until you reach the desired consistency.

Adjust sweetness – Reduce the brown sugar if you prefer a less sweet sauce.

Gluten-free option – Use arrowroot instead of cornstarch and coconut aminos instead of soy sauce; verify the broth is gluten-free.

Use a nonstick pan – It prevents sticking and makes cleanup easier.

Feed a crowd – The recipe scales easily; double or triple quantities for larger groups.

Lower sodium – Choose low-sodium soy sauce and broth to control saltiness.

Recipe