Bourbon Chicken

5 from 9 votes

Tender pieces of chicken with a crispy exterior, coated in an irresistible sweet and sticky sauce.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Keyword: bourbon chicken

Servings:

Calories: 331kcal

Author: Monica Lensink

Cut chicken into bite-sized pieces and place in a bowl. Sprinkle with 2 tablespoons cornstarch, toss briefly to coat, and set aside.
1 pound boneless skinless chicken breasts, 2 Tablespoons plus 1 teaspoon cornstarch
In a separate bowl or large liquid measuring cup, combine the chicken broth, soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon (if using), garlic powder, ginger, red pepper flakes, and remaining 1 teaspoon cornstarch. Whisk until smooth and set aside.
3/4 cup low-sodium chicken broth , 1/3 cup low-sodium soy sauce, 1/3 cup brown sugar, 2 Tablespoons ketchup, 1 Tablespoon apple cider vinegar, 1 Tablespoon bourbon, 1/4 teaspoon garlic powder, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper flakes
Warm the oil in a large skillet over medium-high heat until it is hot and rippling. Add chicken pieces and cook for about 1 minute on each side, just until the outside edges are golden. The chicken should not be cooked all the way through. Remove pieces to a plate and set aside.
2 Tablespoons vegetable oil
If there is a lot of oil left in the skillet, soak up a bit with a paper towel and discard. Lower the heat to medium, pour in the sauce, and bring it to a simmer. Return chicken to the pan and stir to coat each piece of meat with the sauce.
Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick, almost syrupy. Serve with rice, broccoli, and/or other veggies. Enjoy!
rice and steamed veggies

This recipe also works well with chicken tenders, if you prefer, or chicken thigh meat - thighs will take longer to cook.
Any leftovers keep well and make a great reheated lunch. Store in airtight containers in the fridge.