Easy Bourbon Chicken 🍗🥢🥃 — Sweet, Sticky Mall-Style Chinese Takeout Classic

If you love a good chicken stir fry, you're going to LOVE this easy restaurant-quality Bourbon Chicken! This recipe features crispy chicken breast covered in a delightfully sticky-sweet Bourbon sauce and is absolutely addicting! Serve over rice or with steamed or stir-fried veggies.

Make sure to read the recipe and blog post for tips to make this bourbon-free and kid-friendly!

This chicken turns out so good, I was literally eating it off the pan and COULD. NOT. STOP! My husband had to intervene and physically separate me from the chicken.

This recipe has a long list of ingredients, but don't be scared off by it! Once you have everything ready, it comes together in under 25 minutes. Here's what you need:

Bourbon Chicken

If Chinese takeout like Sweet and Sour Chicken or Chicken Chow Mein is your comfort food go-to, then you’re going to love this Bourbon Chicken recipe! Made with real bourbon, it’s sweet, savory, sticky, crispy, and so rich in flavor, all thanks to a few simple ingredients and key tips! This dish is not only super quick and easy, but it tastes so much better than any takeout chicken I’ve ever tasted. I love to serve this with fluffy rice and green onions.

Easy Bourbon Chicken 🍗🥢🥃

Crispy bite-sized chicken simmered in a glossy, sweet-savory bourbon glaze—classic mall-style takeout you can make at home. Great over steamed rice with broccoli or snap peas.

Prep: 15 mins

Cook: 15–20 mins

Total: ~35 mins

Yield: 4 servings

Ingredients

• 1.5 lbs boneless skinless chicken breasts or thighs, 1-inch pieces
• 2 tbsp cornstarch (for chicken) + 2 tsp cornstarch (slurry)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/2 tsp garlic powder; 1/4 tsp paprika (optional)
• 2 tbsp neutral oil (divided)

Bourbon Sauce

• 1/3 cup bourbon (see FAQ for alternatives)
• 1/3 cup low-sodium soy sauce
• 1/3 cup brown sugar, packed
• 1/4 cup ketchup
• 1/4 cup apple juice (or water)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp honey or maple syrup (optional, extra gloss)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/2 tsp ground)
• 1/4–1/2 tsp crushed red pepper (to taste)

To Serve

Hot cooked rice, sliced green onions, toasted sesame seeds, steamed broccoli.

Instructions

1. Mix sauce: Whisk bourbon, soy sauce, brown sugar, ketchup, apple juice, vinegar, honey, garlic, ginger, and red pepper. Set aside.
2. Season chicken: Pat chicken dry. Toss with 2 tbsp cornstarch, salt, pepper, garlic powder, and paprika.
3. Sear: Heat 1 tbsp oil in a large skillet over medium-high. Add half the chicken; sear 2–3 min per side until lightly golden (not fully cooked). Remove to a plate. Repeat with remaining oil and chicken.
4. Glaze: Return all chicken to skillet. Pour in sauce; bring to a lively simmer 3–4 minutes, stirring and scraping up browned bits.
5. Thicken: Stir 2 tsp cornstarch with 2 tsp cold water; drizzle into skillet while stirring. Simmer 1–2 minutes until glossy and thick and chicken reaches 165°F (74°C).
6. Finish: Adjust sweetness/heat to taste. Serve over rice; garnish with green onions and sesame.

Tips & Swaps

• Extra crispy: Shallow-fry coated chicken in 1/4 inch oil, then toss in reduced sauce.
• Bourbon-free: Use apple juice + 1 tsp vanilla extract, or apple cider + splash of white grape juice.
• Meal prep: Sauce reheats great. Keep rice and chicken separate; sauce will loosen with a splash of water.

Nutrition (est., per serving)

~420 kcal • Protein 31g • Fat 12g • Carbs 45g (varies with sauce reduction and rice).

Bourbon Chicken FAQ

Does Bourbon Chicken always contain alcohol?

Not necessarily. Most alcohol evaporates as it simmers, but for a zero-proof version replace bourbon with apple juice plus 1 tsp vanilla extract (for warmth) or 1 tbsp balsamic for depth.

Can I use thighs instead of breasts?

Yes—boneless thighs are juicier and harder to overcook. Use the same weight and timing.

How do I get that mall-style glossy sauce?

Reduce the sauce until it coats the spatula, then add a small cornstarch slurry while simmering. A teaspoon of honey adds sheen.

Is it very sweet?

It’s sweet-savory. For less sweet, cut brown sugar to 1/4 cup and add 1–2 tsp more vinegar or lemon juice.

Storage & reheating?

Refrigerate up to 4 days or freeze up to 2 months. Reheat gently with a splash of water to loosen the glaze.