Mouthwatering Bourbon Chicken Recipe You’ll Want to Make Tonight!
Ever scroll through a dozen “bourbon chicken recipe” posts (while your stomach is yelling at you to hurry it up) and just wish someone would spell it out? I’ve totally been there. I didn’t grow up on fancy takeout or anything—my family’s style was a wild mix of casseroles and store-bought pizza. But once I tried this sweet-savory chicken number, my attitude toward homemade takeout changed fast. If you’re poking around for more ideas, check out chicken inspiration here, but first—let’s keep this honest, okay? This isn’t a “health food” post. It’s that sticky, happy, not-sure-if-I-should-get-seconds kind of dinner. If you want more laid-back tips, you can always look for other recipes by info-craverecipes here. 
What you need to make this recipe
So, first things first—the ingredients. You might actually have most of the stuff on hand, but if you need a grocery trip, just jot these down. Basically, grab boneless chicken thighs. Way juicier than chicken breasts, trust me. Then it’s about balance: soy sauce for salt, some brown sugar for that sticky magic, a little garlic (if you forget, your kitchen will betray you with blandness), and yes, honest-to-goodness bourbon. Don’t panic if you don’t already have bourbon in your cupboard. You can swap with apple juice. Not the same, but hey, sometimes you gotta do what you gotta do.
I’m fussy about fresh ginger—just saying, jarred works, but the real stuff punches up the flavor. Plus, a splash of vinegar sharpens the whole thing, so it’s not just sweet on sweet.
Don’t skip the cornstarch near the end—it thickens the glaze, and without it, your sauce will run everywhere. No fun. Is that all? Oh, and good old olive oil for frying. That’s it, really. Such simple stuff, but when it combines right…it tastes like a five-star restaurant decided to move in. I know, big talk, but let me prove it.
How to Make Bourbon Chicken
Okay, let’s speed through the “how.” Heat the olive oil in your biggest skillet. Don’t crowd the pan—let the chicken sear so it gets a little color. No need for science talk; just brown, not burnt. When the sides look golden, toss in your chopped garlic and ginger. Your house will instantly smell amazing. Neighbors might ring the doorbell.
Then pour in the sauce. That’s your soy sauce, bourbon, brown sugar, ketchup (no, seriously, it works), vinegar, and water. If you’re a “measure with your heart” person? You’ll still be fine, but aim for about half a cup liquid in there. Bring it to a gentle simmer and walk away for a bit. I use this time to set the table or, you know, sneak a snack.
Halfway through cooking, you’ll add your cornstarch slurry (that’s just cornstarch and water mixed together). Why? So the sauce turns sticky and clings to every bit of chicken. Don’t microwave it. Let the skillet do its thing over that medium heat. Stir it enough to coat, but not so much you break up the meat. Ten minutes later and—you’re done!
“My family went nuts for this bourbon chicken recipe. Beats mall takeout any day! So easy—can’t believe I made it myself.” – Jess T.
Pro tips for making this recipe
Here’s the part where experience saves the day. Don’t even think about using chicken breasts if you want that melt-in-your-mouth result. Chicken thighs hold on to their moisture, even if you get distracted and overcook them a tad. Done that before, no shame. And please, let the sauce reduce! If it looks watery at first, you just need a little patience.
Watch the heat. Too high, and your sugar will scorch. Medium is your friend here. I personally like to add a sprinkle of red pepper flakes for a bit of “hello, I’m here” heat, but if you’re feeding littles—maybe keep it mellow.
And—this is my hill to die on—taste as you go. Way too salty? More brown sugar. Too sweet? A splash more vinegar. Nothing technical, just adjust till it tastes right to you. Seriously, trust your tongue.
Lastly, clean-up is easier if you soak the pan right after serving. That sauce clings like glue. Learned the hard way.
What to serve with this bourbon chicken recipe
Alright, you’ve got the main event, but this bourbon chicken recipe really shines if you pair it up right. Want some easy ideas? Try these:
- Steamed white rice – total classic. Lets the sauce soak in.
- Garlicky green beans – to balance that sweet glaze.
- Quick stir-fried broccoli – easy add-in, and feels a bit healthy.
- A simple side salad – for crunch and freshness.
I’ll admit, sometimes all I want is a giant pile of this chicken and plain rice. Old habits.
Can this be made in the crockpot?
Yup, you can totally make bourbon chicken in the crockpot. Handy if you have zero time to watch the stove. Throw your cut-up chicken, all the sauce stuff, and aromatics straight in. Set it for low (4–5 hours) or high (2–3 hours). The meat should stay super tender. One warning—I find the sauce comes out a bit runnier from the slow cooker, so make sure to add the cornstarch slurry toward the end and crank it up to high for the last 30 minutes or so.
Flavor blends even better sometimes after a few hours. It’s hard to ruin, honestly. But the stovetop is still my go-to, mostly because I’m forgetful and don’t plan ahead like a responsible adult. If you want more chicken slow-cooker ideas, take a peek at the chicken collection here.
Common Questions
Is bourbon chicken actually made with bourbon?
Yep! Authentic versions call for real bourbon. But apple juice can sub in, and the dish will still be tasty if you skip the booze.
Does the alcohol cook off?
Mostly, yes. Simmering burns most of it off, but if you’re serving kids and want zero alcohol, go with juice.
Can I freeze leftovers?
Sure can. Cool it, pop in freezer-safe containers, and you’ve got an instant lunch. The sauce might get thicker, but a splash of water when reheating fixes that.
What if I don’t eat chicken thighs?
Go ahead and use breasts, but watch closely so you don’t overcook and end up with dry bites. Maybe add a smidge of broth for juiciness.
Is this gluten free?
Not as written (soy sauce has gluten), but grab gluten-free tamari and you’re set.
You Seriously Have to Try This
Alright, so we’ve covered everything you probably wanted to know (and maybe a little extra). This bourbon chicken recipe really does taste like a hidden gem from the food court, just made fresher. Go wild and pair it with simple veggies or rice, or maybe check out this Bourbon Chicken – Preppy Kitchen for a restaurant-style twist. And, honestly, Food.com’s Bourbon Chicken Recipe and some helpful Reddit opinions are worth a peek if you want to see how other folks riff on it too. For more home-cooked tips, cruising through my links above will spark ideas. Seriously, if you’re on the fence, just make it tonight. Your kitchen (and whoever gets to taste it) will thank you. 
Bourbon Chicken
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Add chicken thighs to the pan, ensuring not to crowd the pan, and sear until golden brown on both sides.
- Once the chicken is browned, add chopped garlic and grated ginger to the skillet.
- Pour in soy sauce, bourbon, brown sugar, ketchup, vinegar, and water. Stir to combine.
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes.
- Mix cornstarch with a little water to create a slurry, then add it to the skillet to thicken the sauce.
- Allow the sauce to thicken and coat the chicken for another 10 minutes.
- Taste and adjust seasonings as needed, then serve.
