Homemade Chinese food is one of our favorite things to eat. We have Chinese night every Friday night at our house and this Bourbon Chicken is one of our most frequently made recipes. We made it for a Chinese dinner party once and it was a huge hit with our friends as well. I like to pair it with plain white rice (so we can eat it with the extra yummy Bourbon sauce) or vegetable fried rice. It’s super simple to make and no fancy ingredients required!
Bourbon Chicken
Homemade Chinese food is one of our favorite things to eat. We have Chinese night every Friday night at our house and this Bourbon Chicken is one of our most frequently made recipes. We made it for a Chinese dinner party once and it was a huge hit with our friends as well. I like to pair it with plain white rice (so we can eat it with the extra yummy Bourbon sauce) or vegetable fried rice. It’s super simple to make and no fancy ingredients required!
Ingredients
- 4 LB Chicken Breast or Thighs cut into 1 inch pieces
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 1/2 TBS Cornstarch divided
- 3 TBS Oil to fry the chicken
Bourbon Sauce
- 1 Cup Chicken Broth I make my own with Better Then Bouillon
- 1 Cup Water
- 1/4 Cup Bourbon
- 2/3 Cup Low Sodium Soy Sauce
- 1/3 Cup Ketchup
- 2 TBS Apple Cider Vinegar
- 3/4 Cup Light Brown Sugar
- 2 Garlic Cloves minced
- 1/2 tsp Crushed Red Pepper Flakes
- 1/2 tsp Onion Power
- 1/2 tsp Ground Ginger
Instructions
- Cut chicken breasts or thighs into 1 inch pieces. Transfer to a big bowl. Add 1/2 tsp salt, 1/4 tsp pepper, and 2 TBS Cornstarch. Mix well.
- Add all the Bourbon sauce ingredients into a big bowl and mix well. Set it aside.
- Heat 3 TBS oil in a large skillet on medium heat. Fry the chicken pieces in batches, until the chicken is cooked through until well done and golden on the outside. I cooked it in 4 batches. Have a plate lined with paper towels to put cooked chicken into, to absorb the extra oil.
- Once the chicken is all cooked, wipe off the skillet with paper towels, no need to wash it. Add the bourbon sauce and bring to a boil then add in the cooked chicken.
- Reduce to low heat and let it simmer, stirring occasionally for 10-15 minutes until the sauce reduces a bit.
- In a small glass, add 1 TBS water and 1.5 TBS cornstarch and mix well until it becomes a white slurry. Add the cornstarch slurry mixture to the bourbon chicken. Let it simmer a few minutes so the sauce thickens up.
Notes
Serve with white rice (we love pouring the extra Bourbon sauce over it)! This dish reheats well the next day in a skillet on low heat.