Go Back
–+ servings
Chicken meal with rice and chop sticks
Print

Best Bourbon Chicken Recipe

Among the best of the best chicken recipes, I have come to rely on is this Best Bourbon Chicken which has a lot of ingredients, but it's well worth the trouble.
Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 Servings
Author Rob

Ingredients

  • 3 pounds boneless skinless chicken breasts
  • 5 tablespoons cornstarch, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup vegetable, corn, or canola oil
  • 2 cloves garlic, peeled and minced
  • 1 cup water
  • 2/3 cup soy sauce
  • ½ cup apple juice
  • ½ cup chicken broth
  • 1/3 cup ketchup
  • ¼-1/3 cup bourbon (1/4 cup for a light bourbon flavor or 1/3 cup for a little stronger bourbon

    flavor)

  • 2 tablespoons white vinegar
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • 1 cup brown sugar, packed
  • ½ teaspoon crushed red pepper flakes, optional

Instructions

  • Trim any fat off of the chicken and cut the chicken breasts into 1-inch pieces. In a
    medium bowl, mix together 4 tablespoons of the corn starch with the salt and pepper;
    add the chicken and toss well to completely coat.
  • In a large skillet or pot, heat half of the oil over medium-high heat. Once the oil is hot,
    add half of the chicken pieces. Cook on one side without stirring for 3 minutes. Turn
    each piece of chicken and cook for an additional 3 minutes.
  • Remove the cooked chicken from the skillet and set aside. Add the remaining half of the
    oil to the skillet, then add the remaining pieces of uncooked chicken. Cook the chicken
    on one side without stirring for 3 minutes, then flip and cook for an additional 3 minutes.
    Remove the chicken from the skillet and set aside.
  • Add the minced garlic to the skillet and sauté for 20-30 seconds until fragrant. To the
    skillet add the water, soy sauce, apple juice, chicken broth, ketchup, bourbon, vinegar,
    brown sugar, ground ginger, onion powder, and red pepper flakes. Stir well and bring the
    mixture to a boil over medium-high heat.
  • Reduce the heat to low and add the chicken to the sauce. Simmer for 10-15 minutes
    until the sauce is reduced by half.
  • Mix the remaining 1 tablespoon of cornstarch with 1-2 tablespoons of water. Then stir
    into the sauce to thicken (optional).
  • Serve the bourbon chicken hot over steamed rice.