Remember that glossy, sticky Bourbon Chicken from the food court? This is that—but made from real ingredients, no mystery meat, and way more flavor. It’s sweet, salty, just a little boozy, and ridiculously easy to throw together on a weeknight.
In the 1990s, I tried Bourbon Chicken for the first time in a mall food court, between Auntie Anne’s pretzels and some teriyaki samples that I wasn’t sure about. One bite and I was hooked. Ever since, if I find myself at a food court (which, let’s be honest, still happens), I’m heading straight for the Bourbon Chicken every time.
My version? It’s that same sweet, sticky, saucy magic—only made with real ingredients, in your own kitchen, and without the mystery steam table. No deep fryers. No mall. Just comfort food done right.
A popular Chinese-American dish called bourbon chicken is made with chicken pieces cooked in a sweet and savory sauce that tastes like bourbon whiskey. But what exactly goes into making this sticky, addicting dish? Let’s take a closer look at the main ingredients that give bourbon chicken its unique flavor.
Chicken
Bourbon chicken is typically made with boneless, skinless chicken thighs or breasts cut into 1-inch pieces Chicken thighs work especially well as they stay moist during cooking Lean chicken breast can also be used but may end up a bit drier. The chicken is lightly coated in cornstarch before being fried to help it crisp up.
Frequency of Chicken: 7
Bourbon
Bourbon, which gives the sauce its name, gives it a sweet vanilla smell and toasty oak notes. There is an American whiskey called Bourbon that is aged in new charred oak barrels after being mashed with at least 205.1 percent corn. Jim Beam, Maker’s Mark, and Wild Turkey are all well-known bourbon brands that are used in cooking. The alcohol cooks off, leaving behind rich flavor.
Frequency of Bourbon: 6
Soy Sauce
Soy sauce adds a savory, umami depth to balance out the sweetness. Regular soy sauce or coconut aminos can be used. Go for a good quality, naturally brewed soy sauce for maximum flavor.
Frequency of Soy Sauce: 3
Brown Sugar
Bourbon chicken is known for its sticky texture and caramelized taste, which come from brown sugar. It works best with dark brown sugar like muscovado or Demerara. You can also use maple syrup instead of some of the brown sugar.
Frequency of Brown Sugar: 3
Ginger and Garlic
Fresh ginger and garlic provide a spicy, aromatic base for the sauce. They are cooked briefly at the start to mellow out. Jarred minced versions can be used for convenience.
Frequency of Ginger: 3
Frequency of Garlic: 3
Apple Juice
Apple juice provides a fruity sweetness and tartness that complements the bourbon. Freshly pressed apple cider would also be delicious here. Add more apple juice if you want to omit the bourbon.
Frequency of Apple Juice: 3
Chicken Stock
Chicken stock gives the sauce a savory taste and keeps it from being too sweet. Low sodium is best to let the other ingredients shine. Vegetable stock can also be used.
Frequency of Chicken Stock: 4
Cornstarch
A small amount of cornstarch thickens up the sauce beautifully. It is mixed with cold chicken stock then whisked into the hot sauce to activate it.
Frequency of Cornstarch: 3
Aromatics
Scallions and toasted sesame seeds make the perfect fresh, crunchy garnish. A sprinkle of crushed red pepper flakes also gives a subtle heat.
Cooking Method
Bourbon chicken comes together quickly via stir-frying. The chicken is fried first to give it a nice sear before being coated in the sauce. Serve it over steamed white rice to soak up the sauce.
Brown sugar + soy sauce
This is the sweet-salty foundation. Low sodium soy sauce keeps things from getting too salty (especially if you’re not serving with rice—though why wouldn’t you?).
Boneless, skinless thighs are key here. They stay juicy, soak up the marinade like a sponge, and don’t dry out like breasts tend to. You could sub breasts, but the sauce deserves better.
How To Serve Better Than The Mall Bourbon Chicken
This chicken was born for rice—but don’t stop there. Here’s how I love to serve it (aka, the “how did this end up so good?” list):
The BEST bourbon chicken recipe!
FAQ
What is bourbon chicken made of?
Bourbon chicken is made of diced chicken pieces, typically thighs, cooked in a sweet and savory sauce. Most of the time, the sauce has bourbon, soy sauce, brown sugar, and flavorings like ginger, garlic, and apple cider vinegar or ketchup.
Is teriyaki chicken and bourbon chicken the same thing?
Bourbon Chicken is similar to teriyaki since it’s sweet, sticky, and salty. Because it has apple juice, vinegar, and ketchup, among other things, this tastes very different from teriyaki chicken.
What is bourbon sauce made of?
Bourbon sauce is a versatile condiment with variations, but generally includes a base of butter, sugar (often brown sugar), and bourbon, with other ingredients like heavy cream, spices, and flavorings added for complexity.
What is bourbon chicken at a Chinese restaurant?
You can find bourbon chicken in American Chinese restaurants and food courts in malls. It is small pieces of chicken that are pan-seared and covered in a sweet and savory, slightly sour sauce. This dish isn’t really Chinese; it’s an American-Chinese mix. It was probably named after Bourbon Street in New Orleans.