Are you craving that sticky-sweet, tangy bourbon chicken from the mall food court but don’t have any bourbon on hand? Maybe you’re avoiding alcohol for personal reasons, or just don’t want to buy an expensive bottle for one recipe Whatever your reason, I’ve got you covered with some fantastic substitutes that’ll give you that authentic bourbon chicken flavor without the actual bourbon!
As someone who makes this dish at least twice a month (my family calls it “Food Court Chicken”), I’ve experimented with nearly every possible substitute when I’m out of bourbon or cooking for friends who prefer alcohol-free dishes. The best part? Most of these alternatives are probably already sitting in your pantry right now!
Why People Look for Bourbon Substitutes
Before diving into alternatives, let’s understand why you might need a bourbon substitute
- No bourbon at home – Many of us don’t keep hard liquor around, especially fancy bourbon
- Avoiding alcohol – Personal, religious, or health reasons may make alcohol-free cooking preferable
- Cost concerns – Good bourbon can be expensive just for cooking
- Flavor worries – Some folks dislike even a hint of alcohol taste
- Cooking for kids – Family-friendly versions without alcohol are often needed
What Makes Bourbon Special in Bourbon Chicken?
Bourbon adds several key flavor elements to the dish
- Sweetness – Notes of vanilla, caramel and oak
- Smokiness – That subtle char from oak barrel aging
- Tanginess – A slight acidic quality
- Richness – Depth of flavor that alcohol provides
The good news? We can recreate ALL these qualities with the right substitutes!
The 9 Best Bourbon Substitutes for Bourbon Chicken
1. Apple Juice
Apple juice is my go-to replacement and probably the most popular substitute for bourbon in this dish. It provides the perfect balance of sweetness and tang.
How to use it: Use an equal amount of apple juice to replace bourbon (1:1 ratio).
According to Shelly from Cookies and Cups, “A long time back I replaced the bourbon with apple juice, and have never looked back. The apple juice makes the sauce sweeter and stickier, which replicates food court chicken the best!”
2. Vanilla Extract
Vanilla extract has that warm, slightly sweet quality that mimics bourbon’s flavor profile wonderfully.
How to use it: Use 1 teaspoon of vanilla extract per ounce of bourbon called for.
This works especially well in bourbon chicken because vanilla extract provides those caramel and floral notes that bourbon is known for. It’s particularly effective when combined with other ingredients in the sauce.
3. Apple Cider Vinegar
Apple cider vinegar brings tang and acidity similar to what bourbon provides.
How to use it: Start with 1 tablespoon per ounce of bourbon called for, adjusting to taste.
The tanginess helps balance the sweetness of the sauce while adding depth. It works particularly well when combined with something sweet like apple juice or brown sugar.
4. Chicken or Vegetable Stock
For a more savory take, stock works surprisingly well as a bourbon substitute.
How to use it: Use an equal amount of stock in place of bourbon.
Stock won’t provide the sweetness of bourbon, but it adds depth and richness to the sauce. You might want to add a touch more brown sugar to balance the flavor profile.
5. Molasses
Molasses delivers that rich, caramel-like sweetness that bourbon is known for.
How to use it: Use about 1 tablespoon of molasses per ounce of bourbon.
This thick, sticky substitute adds incredible depth to your bourbon chicken sauce. I find it works best when combined with a little apple juice to thin it out.
6. Maple Syrup
Real maple syrup brings velvety sweetness and those lovely caramel/vanilla notes.
How to use it: Substitute in equal amounts to bourbon.
The natural maple flavor complements the other Asian ingredients in bourbon chicken surprisingly well. It’s especially good if you like your bourbon chicken on the sweeter side.
7. Worcestershire Sauce
The tamarind in Worcestershire sauce gives tang and richness reminiscent of bourbon.
How to use it: Use about 1 tablespoon per ounce of bourbon.
This ingredient adds umami and complexity to your bourbon chicken. Since it’s quite potent, you might want to dilute it slightly with water or combine it with other substitutes.
8. Coffee
This might sound strange, but coffee can actually replicate bourbon’s slight bitterness and roasted flavor profile.
How to use it: Use 1 tablespoon instant coffee granules dissolved in hot water per ounce of bourbon.
Coffee adds complexity and depth to your sauce, but I recommend combining it with something sweet like brown sugar or apple juice for balance.
9. Brown Sugar
Brown sugar has those rich molasses notes that mimic some of bourbon’s character.
How to use it: Use 1:1 for bourbon, dissolved in a small amount of water.
While it won’t provide all of bourbon’s complexity on its own, brown sugar is an excellent base for creating a substitute when combined with other ingredients like apple cider vinegar or vanilla.
Creative Combinations That Work Even Better
Sometimes combining two or more substitutes gives you the most authentic bourbon-like flavor. Here are some winning combinations I’ve discovered:
Apple Juice + Vanilla Extract
This is my personal favorite! The apple juice provides sweetness and body while the vanilla adds those oaky, caramel notes.
Recipe ratio: For each 1/4 cup of bourbon, use 1/4 cup apple juice + 1/4 teaspoon vanilla extract
Coffee + Brown Sugar + Molasses
This powerful trio mimics bourbon’s complex flavor profile amazingly well.
Recipe ratio: For each 1/4 cup bourbon, use 2 tablespoons coffee + 1 tablespoon brown sugar + 1 teaspoon molasses
Apple Cider Vinegar + Maple Syrup
The perfect balance of tang and sweetness!
Recipe ratio: For each 1/4 cup bourbon, use 1 tablespoon apple cider vinegar + 3 tablespoons maple syrup
My Not-So-Boozy Bourbon Chicken Recipe
Here’s my favorite bourbon chicken recipe that uses apple juice instead of bourbon. It’s a huge hit with my family!
Ingredients:
- 1/3 cup low sodium soy sauce
- 1/2 cup apple juice (instead of bourbon)
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 1/3 cup light brown sugar
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon cornstarch
- Optional: sliced green onions or chives to garnish
Instructions:
- In a medium bowl, whisk together the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet, stirring occasionally until browned and cooked through, 7-8 minutes.
- Add in the soy sauce mixture, and stir to combine.
- Turn the heat down to medium-low and simmer for 15 minutes, until the liquid has reduced by about half.
- In a small bowl mix the cornstarch with 3 tablespoons of cold water until smooth.
- Add this into the chicken and stir to combine. Cook for 1 minute, as the mixture will thicken quickly.
- Remove the pan from the heat and serve over rice. Top with green onions if desired.
Tips for the Perfect Bourbon Chicken (Without Bourbon)
No matter which substitute you choose, these tips will help ensure your bourbon chicken tastes amazing:
- Simmer thoroughly – Give your sauce enough time to reduce and concentrate the flavors
- Balance is key – If your sauce is too sweet, add a splash of vinegar; if too tangy, add more sweetener
- Don’t skimp on the aromatics – Ginger and garlic are crucial for authentic flavor
- Thicken properly – A cornstarch slurry (cornstarch mixed with cold water) helps create that perfect sticky coating
- Use chicken thighs if possible – They’re more flavorful and juicy than breast meat
- Let the sauce caramelize slightly – This develops those deep flavors that make bourbon chicken special
Serving Suggestions
Bourbon chicken is versatile! Here are some delicious ways to serve it:
- Over jasmine rice (the classic choice)
- With fried rice for a complete takeout-style meal
- Alongside steamed broccoli for a balanced plate
- In a bowl with mixed veggies and rice
- As a filling for lettuce wraps for a lighter option
FAQ About Bourbon Substitutes for Bourbon Chicken
Q: Can I use whiskey instead of bourbon?
A: Yes! Any whiskey will work as a 1:1 substitute if you do have alcohol on hand but just not bourbon specifically.
Q: Does the alcohol cook out of regular bourbon chicken?
A: Most of the alcohol evaporates during cooking, but traces may remain. If you’re avoiding alcohol completely, it’s best to use a substitute.
Q: Which substitute tastes most like bourbon?
A: The apple juice + vanilla extract combination comes closest to mimicking bourbon’s complex flavor profile.
Q: Do I need to adjust cooking time when using substitutes?
A: Generally no, but some substitutes reduce faster than bourbon. Just monitor your sauce consistency.
Q: Can I make bourbon chicken in a slow cooker with these substitutes?
A: Absolutely! Any of these substitutes work perfectly in slow cooker bourbon chicken recipes too.
Final Thoughts
Don’t let the lack of bourbon stop you from enjoying delicious bourbon chicken! With these substitutes, you can create that sticky, tangy, sweet mall food court flavor that everyone loves. My family honestly can’t tell the difference when I use apple juice instead of bourbon – in fact, they prefer it!
The beauty of cooking is experimentation, so don’t be afraid to try different substitutes or combinations until you find your perfect version. Sometimes the “not-so-boozy” version turns out even better than the original!
What’s your favorite way to make bourbon chicken? Have you tried any of these substitutes? I’d love to hear about your kitchen adventures in the comments!
Anybody can cook. If I can do it, you can do it
We live about 30 minutes from an outlet mall, so we go there more often than we should. Becca absolutely loves the bourbon chicken at the Chinese restaurant in the food court, and I have made special trips to the mall just to get the chicken!
Most of the recipes out there are either attempts to copy the New Orleans original (this is really nothing like that) or some sort of barbecue type sauce.
After much tinkering, trial and error I finally came up with a recipe that is nearly identical (close enough) to what is served at our food court. We love it, I hope you do too.
If your house is like ours, there are probably some General Tso’s fans sitting next to the Bourbon Chicken fans. You can find my General Tso’s copycat recipe here. You might also want to try some of my delicious and easy homemade egg rolls.
This post contains affiliate links. I earn a small commission if you purchase an item via one of my links. Your purchase helps to support this blog at no additional cost to you and allows me to continue to provide delicious recipes and kitchen help. For more information click here.
The full recipe card is at the bottom of this post, but I’ll walk you through the process with pictures. If you just want the recipe, scroll down.
- Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
- In a small bowl combine the ginger, pepper, soy sauce, whisky (or apple juice), water, garlic, vinegar and brown sugar. Set aside.
- In a large saute pan or skillet heat the oil on medium high heat.
- Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
- Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don’t rush this as you want the alcohol to cook off from the whiskey.
- Add in the cornstarch/water liquid and stir briskly. The sauce will thicken quickly. (If the sauce doesn’t thicken up for you disolve another Tbsp of cornstarch in 2 Tbsp of water and stir that in)
- Serve over rice.
Food Court Bourbon Chicken Copycat Recipe
If you don’t have or don’t want to use whiskey in this recipe simply substitute apple juice. The taste is nearly identical. You may use chicken breast in place of chicken thighs, but the food court in my area definitely uses thighs.
- 1 Tbsp olive oil
- 2 LB chicken thighs, skinless.
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper (I used 4 turns on the pepper mill)
- 1/3 Cup soy sauce
- 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
- 1/2 Cup water
- 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
- 1/2 Cup brown sugar, tightly packed
- 1 Tbsp cornstarch dissolved in 3 Tbsp cold water
- Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
- In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
- In a large saute pan or skillet heat the oil on medium high heat.
- Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
- Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don’t rush this as you want the alcohol to cook off from the whiskey.
- Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
- Serve over rice.
Serves: 8 bowls
| Amount Per Serving: 1 bowl | ||
|---|---|---|
| Calories | 573.07 kcal | |
| % Daily Value* | ||
| Total Fat 36.4 g | 55.4% | |
| Saturated Fat 10.16 g | 50% | |
| Trans Fat 0.22 g | ||
| Cholesterol 172.5 mg | 57.3% | |
| Sodium 749.43 mg | 31.2% | |
| Total Carbohydrate 15.28 g | 5% | |
| Dietary Fiber 0.17 g | 0% | |
| Sugars 13.4 g | ||
| Protein 43.73 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Old Guy In The Kitchen © 2025 Matthew L Allen, Old Guy In The Kitchen – All rights reserved
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