Ever stood in a mall food court drawn by that sweet-sticky aroma wafting from the Chinese food stall? That, my friends is the unmistakable scent of bourbon chicken – that glistening, amber-colored dish that’s neither authentically Chinese nor particularly bourbon-forward, but somehow manages to be absolutely irresistible.
I’ve been obsessed with bourbon chicken since my first taste in the 90s, and after years of trying to recreate that mall magic at home, I’ve become something of an expert on what actually goes into this beloved dish. So let’s break down exactly what’s in bourbon chicken and why these ingredients create such a crave-worthy combination.
The Core Ingredients of Bourbon Chicken
The Star: Chicken
The foundation of bourbon chicken is, obviously, chicken! Most recipes call for:
- Boneless, skinless chicken thighs – These work best because they stay juicy and tender during cooking and absorb the flavorful sauce beautifully
- Cut into 1-inch pieces for quick cooking and maximum sauce coverage
- Often lightly coated in cornstarch before cooking to help create a crispy exterior
While you can use chicken breast, it tends to dry out more easily. Thighs are more forgiving and have a richer flavor that stands up well to the bold sauce.
The Namesake: Bourbon
Despite the name, bourbon isn’t always the dominant flavor, but it adds an important dimension:
- Typically about 1/4 cup per recipe
- Adds a warm, slightly vanilla-oak aroma
- The alcohol cooks off, leaving just the flavor
- Can be substituted with apple juice for alcohol-free versions
Popular brands used include Jim Beam, Maker’s Mark, and Wild Turkey – though the specific brand isn’t critical since it’s used primarily for flavor rather than sipping quality.
The Sweet & Salty Base
The magic of bourbon chicken lies in its perfectly balanced sweet-salty sauce:
- Brown sugar – Usually 3-4 tablespoons, providing caramel notes and that sticky texture
- Soy sauce – About 1/3 cup, adding umami depth and saltiness
- Apple juice – Around 1/2 cup, bringing fruity sweetness that complements the bourbon
- Chicken broth – About 1/3 cup, adding savory backbone
This combination creates that distinctive glossy, sticky sauce that coats each piece of chicken perfectly.
The Aromatics
No great stir-fry is complete without these flavor builders:
- Fresh ginger – About 1 teaspoon, grated
- Garlic – 2-3 cloves, minced
- Onion – 1/4 cup, minced (often white or yellow)
These ingredients are typically sautéed briefly before adding the liquid ingredients, creating an aromatic base.
The Extras
Additional ingredients that round out the flavor profile
- Apple cider vinegar – 1-2 tablespoons, adding tanginess to balance the sweetness
- Crushed red pepper flakes – Just a pinch for subtle heat
- Cornstarch – Both for coating the chicken and thickening the sauce
- Green onions – Sliced, as garnish for freshness and color
- Sesame seeds – Toasted, for garnish and slight nuttiness
The Cooking Method Matters
The preparation method is just as important as the ingredients:
- Coating – Tossing chicken with cornstarch before cooking creates a light crust
- Searing – Quickly browning the chicken in hot oil develops flavor
- Aromatics – Sautéing garlic, ginger, and onion builds the flavor base
- Sauce reduction – Allowing the liquid to simmer and reduce concentrates flavors
- Final thickening – Adding a cornstarch slurry at the end creates that perfect clingy sauce
Regional Variations
While the core ingredients remain consistent, I’ve noticed some regional differences:
- Mall food court version – Typically sweeter with more brown sugar
- New Orleans style – Often includes more bourbon and sometimes cajun spices
- Chinese-American restaurants – May include hoisin sauce or oyster sauce for more complex flavor
- Home cook adaptations – Might include honey instead of brown sugar or add vegetables
FAQs About Bourbon Chicken Ingredients
Is there actually bourbon in bourbon chicken?
Yes! Authentic bourbon chicken does contain bourbon whiskey, though the alcohol cooks off during preparation. However, many mall food court and some restaurant versions omit the bourbon entirely, using just apple juice instead.
Is bourbon chicken Chinese or American?
Bourbon chicken is an American creation with Chinese-inspired cooking techniques. It’s named after Bourbon Street in New Orleans, where it was supposedly first created, rather than the whiskey (though the whiskey is used in the recipe).
What’s the difference between teriyaki chicken and bourbon chicken?
While both have sweet-savory sauces, teriyaki uses sake, mirin, and has a more pronounced soy flavor. Bourbon chicken includes apple juice, vinegar, and sometimes ketchup, giving it a fruitier, tangier profile.
Can I make bourbon chicken without alcohol?
Absolutely! Simply substitute the bourbon with additional apple juice or chicken stock. The dish will lose some of its distinctive flavor but will still be delicious.
Making Bourbon Chicken at Home
Here’s my go-to recipe that captures that food court magic but with better ingredients:
Ingredients:
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch, divided
- 2 tablespoons olive oil, divided
- ¼ cup minced onion
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- ⅓ cup soy sauce (reduced-sodium recommended)
- ⅓ cup chicken broth
- ¼ cup bourbon (or more apple juice if avoiding alcohol)
- 3 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar
- ¼ teaspoon crushed red pepper flakes
- 2 cups cooked rice, for serving
- 2 green onions, sliced, for garnish
Instructions:
- Toss chicken with 1 tablespoon cornstarch in a medium bowl
- Heat 1 tablespoon oil in a large skillet over medium-high heat; add chicken
- Cook until browned; transfer to a plate with a slotted spoon
- Add remaining oil to the skillet and sauté onion, garlic, and ginger until fragrant
- Mix remaining cornstarch with soy sauce, broth, bourbon, brown sugar, vinegar, and red pepper
- Add sauce mixture to skillet; cook until thickened and bubbly
- Return chicken to skillet, cook until coated and heated through
- Serve over rice and garnish with green onions
Why We Love Bourbon Chicken So Much
There’s something magical about the combination of these ingredients that makes bourbon chicken so addictive. The sweet-salty balance, the hint of boozy warmth from the bourbon, the umami depth from soy sauce, and the subtle tang from apple juice and vinegar all work together to create a flavor profile that hits all the right notes.
I think what makes bourbon chicken so popular is that it’s familiar yet exotic – sweet enough to appeal to American palates but with just enough complexity to seem special. Plus, that sticky sauce coating every piece of chicken is just so satisfying!
Whether you’re recreating mall food court nostalgia or just looking for a quick, flavorful weeknight dinner, understanding what goes into bourbon chicken helps you make it even better at home. Trust me, once you master this sauce, you’ll never need to hit the food court again… though I still might, just for old times’ sake.
What Is Bourbon Chicken?
This recipe is almost certainly called bourbon chicken because of the bourbon in the sauce, but some people also think the dish originated on Bourbon Street in New Orleans. In fact, it may have been invented by a Chinese restaurant cook in New Orleans, explaining its similarity to many Chinese-American stir-fry dishes.
Below, I’ve listed what you’ll need to make this easy bourbon chicken. It’s a simple mix of pantry staples that come together for that sweet and savory flavor everyone loves. I’ve added some quick notes here, but please scroll to the recipe card for the full details.
- Chicken: I prefer boneless, skinless chicken thighs in this recipe, but you can also use chicken breasts or even beef to make a version of bourbon steak.
- Cornstarch: Cornstarch gives the chicken a silkier texture and thickens the sauce.
- Salt and Black Pepper
- Oil: I use vegetable oil, but you could use olive oil, peanut oil, or any other high-smoke point oil.
- Scallions and Garlic: Thinly slice the scallions and mince the garlic.
- Broth: Low-sodium chicken broth is my go-to, but you can substitute bone broth or vegetable broth.
- Soy Sauce: I use low-sodium soy sauce, but regular soy sauce is also fine, as are tamari sauce and coconut aminos.
- Bourbon: Essential for making the bourbon chicken sauce. The alcohol cooks off as the sauce simmers, leaving just the mild bourbon flavor.
- Brown Sugar: Packed light brown sugar sweetens the dish. Honey and maple syrup are also good options.
- Apple Juice: Just a little apple juice adds a slight fruity sweetness.
- Apple Cider Vinegar: Rice vinegar or rice wine vinegar are good options here, too.
- Ginger: Ground ginger is fine. If you use fresh ginger, grate or mince it very finely.
- Garnishes: Toasted sesame seeds and sliced green onions make lovely optional garnishes. I also like to use crushed red pepper.
- Rice: Cooked rice is my usual side for serving.
How to Make Bourbon Chicken
Like many stir-fries, this one involves cooking the chicken quickly and making the sauce in the same skillet or wok.
- Coat the Chicken in Cornstarch, and Cook. Combine your cornstarch, salt, and pepper in a large mixing bowl, and add the chicken pieces. Toss them gently to coat. Next, heat the oil in a wok or a large skillet over medium heat. Cook the chicken in batches until it is browned and cooked through, about seven minutes per batch. Don’t stir the chicken too often, or it may stick.
- Cook the Garlic and Scallions: Take the chicken out of the skillet and set it aside. Add a little more oil to the skillet, and set it back on the burner. Add the scallions and cook for 30 seconds, and then the garlic for another 20 seconds. Stir frequently to keep the scallions and garlic from scorching.
- Make the Sauce. In a medium bowl, whisk together the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar and ginger. Pour this mixture into the hot skillet and bring to a steady simmer.
- Cook the Chicken in the Sauce Briefly. Finally, add the chicken back to the skillet and bring it to a boil. Reduce the heat to medium-low, and let the chicken cook in the sauce for about 5 to 7 minutes, or until the sauce is sticky and thick.
- Enjoy! Serve the chicken over rice, garnished with sesame seeds, sliced green onions, and red pepper.
To get ahead on this delicious Bourbon Chicken recipe, start by preparing your chicken and sauce the night before. Toss the chicken pieces with cornstarch, salt, and pepper, then let them marinate covered in the fridge overnight. Similarly, for the sauce, blend together the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ground ginger, and let this mixture also sit covered in the fridge. Before you begin cooking, take both the chicken and the sauce out of the fridge 15 minutes ahead of cooking to bring them to room temperature.
