Here's How You Can Make One Skillet Bourbon Chicken At Home
Image Credit: bourbon chicken/

The dish known as "bourbon chicken" is called for both Bourbon Street in New Orleans and the bourbon used in its preparation. It frequently appears on restaurant menus for Chinese American cuisine. The distinctive flavour of bourbon chicken comes from this sauce. Soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger, and crushed red pepper are used in its preparation. In this dish, fresh ginger must be used. We've got you covered if you need a reminder on how to peel fresh ginger. We advise grating the ginger with a Microplane once it has been peeled. You can substitute honey if you don't have maple syrup. Although coating the chicken with cornflour may seem like an unnecessary step, the benefit is double: it thickens the sauce while also giving the chicken a crispy skin. To prevent the chicken from becoming overcrowded while cooking, use a sizable nonstick skillet.

bourbon chicken/

  • ¼ cup lower-sodium soy sauce
  • ¼ cup bourbon
  • ¼ cup unsweetened apple juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
  • 1 tablespoon cornstarch, plus 1 teaspoon, divided
  • 2 tablespoons canola oil
  • 2 teaspoons water
  • 3 cups cooked brown rice
  • Sliced scallions for garnish


  • Mix the soy sauce, bourbon, apple juice, vinegar, maple syrup, ginger, garlic, and crushed red pepper in a small bowl.
  • In a big bowl, combine chicken with 1 tablespoon of cornflour. In a sizable nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, stirring periodically, for 6 to 8 minutes, or until the chicken is golden and crispy. Stir in the soy-bourbon mixture after adding it. Cook for 6 to 8 minutes, frequently stirring, until the sauce has thickened to a syrupy consistency and the chicken is thoroughly cooked.
  • In a separate bowl, combine the water and the remaining 1 teaspoon of cornflour thoroughly. Add to the pan; heat, stirring frequently, for 1 to 2 minutes, or until the sauce thickens and coats the chicken.
  • Place the rice on four dishes, then add the chicken and sauce. If desired, add onions as a garnish.