Easy Bourbon Chicken Better Than Takeout

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Craving takeout-style comfort food with a sweet, savory kick? This Easy Bourbon Chicken recipe is a restaurant favorite you can make right at home in under 30 minutes. Juicy chicken pieces are seared until golden, then simmered in a sticky glaze made with soy sauce, bourbon, brown sugar, and garlic. The result? A rich, glossy sauce that clings to every bite—perfect over rice or noodles.

This dish has all the flavors you love from your favorite food court spot but made fresher, easier, and a little more budget-friendly. Whether you’re looking for a quick weeknight dinner or a dish that will wow at your next family gathering, bourbon chicken is a guaranteed hit.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes.

• Better Than Takeout: Homemade flavor with simple ingredients.

• Family-Friendly: A sweet and savory balance kids and adults both love.

• Versatile: Delicious over rice, noodles, or even in lettuce wraps.

• Make-Ahead Friendly: Sauce tastes even better the next day.

Ingredient Breakdown

Chicken Breasts – Boneless and skinless for easy cooking and lean protein. You can also use chicken thighs for extra juiciness.
Cornstarch – Coats the chicken for a light crust and helps the sauce cling.
Vegetable Oil – Neutral cooking oil for browning.
Garlic – Adds depth and aroma to the sauce.
Chicken Broth – Balances the richness and keeps the sauce flavorful.
Soy Sauce – Salty, savory base for the glaze.
Apple Juice – Adds mild sweetness and fruitiness.
Ketchup – Provides tang and helps thicken the sauce.
Bourbon – The star ingredient, adding warmth and complexity.
Brown Sugar – Sweetens the sauce and creates that caramelized flavor.

Pro Tips

1. Cut Chicken Evenly: Uniform pieces cook more evenly.

2. Don’t Overcrowd the Pan: Brown chicken in batches for the best sear.

3. Simmer Slowly: Let the sauce reduce gently for maximum flavor.

4. Thicken Sauce if Needed: Use a cornstarch slurry if you prefer a stickier glaze.

5. Cook Out the Bourbon: Simmer long enough so the alcohol cooks off, leaving just flavor.

Ingredient Swaps or Variations

• Chicken Thighs: Use for extra tenderness.

• No Bourbon? Substitute with apple cider or apple cider vinegar for a non-alcoholic version.

• Spicy Kick: Add red pepper flakes or sriracha.

• Lighter Version: Use low-sodium soy sauce and reduce the sugar.

• Vegetarian Option: Substitute tofu or cauliflower for chicken.

Serving Suggestions

• Serve over steamed rice for a classic takeout-style meal.

• Pair with fried rice or lo mein for a heartier dinner.

• Add steamed broccoli or snap peas for balance.

• Use leftovers in wraps, salads, or lettuce cups for lunch the next day.

Make Ahead + Storage Tips

• Make Ahead: Prepare sauce up to 2 days in advance and store in the fridge.

• Refrigerate: Keep leftovers in an airtight container for up to 4 days.

• Freeze: Store cooled bourbon chicken in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm gently in a skillet with a splash of water or broth to loosen the sauce.

Cultural or Historical Notes

Despite its name, bourbon chicken isn’t a traditional Southern dish but rather a Chinese-American creation that gained popularity in mall food courts in the 1980s. The name comes from both the bourbon whiskey in the sauce and Bourbon Street in New Orleans, where the dish is said to have originated. Today, it remains one of the most beloved takeout-style recipes across the U.S.

Frequently Asked Questions (FAQ)

Does bourbon chicken taste like alcohol?
No—the alcohol cooks off during simmering, leaving only a rich, smoky-sweet flavor.

Can I make bourbon chicken without bourbon?
Yes, substitute with apple cider, apple juice, or even broth for a kid-friendly version.

What’s the best cut of chicken for this recipe?
Chicken thighs are more tender and flavorful, but breasts work great for a leaner option.

Can I double the recipe?
Absolutely! Just make sure to use a large skillet and brown the chicken in batches.

How do I make the sauce extra thick?
Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the last 5 minutes of simmering.

Emily

Easy Bourbon Chicken

A takeout favorite made at home — tender chicken pieces simmered in a sweet, savory, and slightly boozy sauce with bourbon, soy sauce, brown sugar, and garlic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Asian-American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2/3 cup soy sauce
• 1/3 cup apple juice
• 1/3 cup ketchup
• 1/4 cup bourbon
• 1 cup brown sugar

Equipment

• Large skillet
• Mixing bowl
• Whisk or spoon
• tongs or spatula
• Measuring cups and spoons

Method

 

1. In a medium bowl, mix cornstarch with salt and pepper. Toss in chicken pieces until coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken on both sides for about 6 minutes total; set aside.
3. Sauté minced garlic in the skillet for about 30 seconds, then add remaining sauce ingredients and bring to a gentle boil.
4. Lower heat and return chicken to the skillet, simmering for about 10 minutes until sauce reduces by half.
5. Optional: Mix additional cornstarch with cold water to thicken the sauce if desired.

Notes

Serve over steamed rice or noodles to soak up the rich sauce. For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking. You can substitute apple juice with pineapple juice for a tropical twist.

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