The Sweet & Savory Charm of Bourbon Chicken
Bourbon Chicken is a beloved fusion dish that beautifully combines the sweet, smoky, and savory flavors of Southern and Asian cuisine. Despite the name, it’s not just about bourbon — it’s about that rich, sticky glaze that coats each tender bite of chicken. This recipe balances brown sugar, soy sauce, garlic, and a splash of bourbon (or apple juice for a non-alcoholic twist) to create a glossy sauce that caramelizes perfectly in your pan.
Originally named after Bourbon Street in New Orleans, this dish has become a global comfort food favourite best served over steamed rice or with sautéed veggies.
Prep & Cook Time
| Step | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 20 minutes |
| Total Time | 30 minutes |
| Serves | 4 people |
Best Pan to Use
- Pan Type: Non-stick skillet or heavy-bottomed cast iron pan
- Why: These pans help achieve that perfect caramelization and even heat distribution without burning the sauce.
- Alternative: A stainless-steel sauté pan if you prefer a deeper glaze and crispier chicken edges.
Cooking Temperature
- Stovetop Heat: Medium-high to start (for searing chicken), then reduce to medium-low for simmering the sauce.
- If using an oven (optional finishing step): 350°F (175°C) for 10 minutes to thicken the glaze.
Ingredients
- 1 ½ lbs (700 g) boneless chicken thighs or breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup soy sauce
- ¼ cup bourbon (or apple juice as substitute)
- ⅓ cup brown sugar
- ¼ cup water
- 1 tbsp apple cider vinegar
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- ½ tsp ground ginger
- Salt and black pepper to taste
- Green onions & sesame seeds for garnish
Instructions
- Prepare the Chicken:
Pat the chicken dry and season lightly with salt and pepper. - Sear:
Heat oil in a non-stick or cast-iron skillet over medium-high heat. Add the chicken and cook until golden brown (about 4–5 minutes per side). Remove and set aside. - Make the Sauce:
In the same pan, sauté garlic for 30 seconds. Add soy sauce, bourbon, brown sugar, water, vinegar, and ginger. Stir well and bring to a gentle simmer. - Combine:
Return chicken to the pan and toss to coat. Lower heat to medium and cook for 8–10 minutes until the sauce starts to reduce. - Thicken the Glaze:
Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce becomes thick and glossy. - Serve:
Garnish with chopped green onions and sesame seeds. Serve hot over jasmine rice or noodles.
Serving Tips
- Pair with steamed jasmine rice or fried rice.
- Add a side of stir-fried vegetables for balance.
- For extra shine, drizzle a bit of sesame oil before serving.
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 27 g |
| Carbohydrates | 24 g |
| Fat | 18 g |
| Sugar | 19 g |
| Sodium | 820 mg |
