Bourbon Chicken with Garlic, Ginger, and Sweet Bourbon Sauce Recipe
This Bourbon Chicken recipe features tender, juicy chicken thigh fillets cooked in a rich, flavorful bourbon sauce made with soy sauce, garlic, ginger, and a hint of sweetness from brown sugar. Perfectly paired with steamed or fried rice, this dish offers a delightful blend of savory and sweet notes that bring a comforting and satisfying meal to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Asian Fusion
Ingredients
Scale
Chicken
- 750 g (1.65 lbs) skinless, boneless chicken thigh fillets (trimmed)
- 2 tbsp cornflour (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp oil
- 3 cloves garlic, peeled and minced
- 1 tsp minced ginger
Bourbon Sauce
- 3 tbsp light soy sauce (use low sodium if preferred)
- 2 tbsp dark soy sauce (use low sodium if preferred)
- 1 tbsp cornflour (cornstarch)
- 180 ml (3/4 cup) chicken stock (use low sodium if preferred)
- 4 tbsp bourbon whisky (optional: replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce)
- 5 tbsp light brown sugar
To Serve
- Boiled rice or egg fried rice
- Spring onions (scallions), thinly sliced
- Sesame seeds
Instructions
- Prepare the Chicken: Trim the chicken thigh fillets and cut them into bite-sized pieces. In a bowl, toss the chicken with 2 tbsp cornflour, salt, and black pepper until evenly coated. This will help thicken the sauce later and give the chicken a slightly crispy texture when cooked.
- Cook the Chicken: Heat 3 tbsp oil in a large skillet or pan over medium-high heat. Add the coated chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: In the same pan, reduce heat to medium, then add the minced garlic and ginger. Sauté for about 1 minute until fragrant but not browned, to release their flavors into the oil.
- Make the Bourbon Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, 1 tbsp cornflour, chicken stock, bourbon whisky, and brown sugar until the sugar and cornflour are dissolved and the mixture is smooth.
- Simmer the Sauce: Pour the bourbon sauce mixture into the pan with the garlic and ginger. Stir continuously and bring it to a simmer. Cook for 2-3 minutes until the sauce thickens to a glossy consistency.
- Combine Chicken and Sauce: Return the browned chicken pieces to the pan and toss well to coat all the chicken with the thickened bourbon sauce. Cook together for another 1-2 minutes to meld the flavors and heat through.
- Serve: Spoon the bourbon chicken over boiled or egg fried rice. Garnish with thinly sliced spring onions and a sprinkle of sesame seeds for an added fresh crunch and nutty flavor.
Notes
- You can substitute bourbon whisky with apple juice and Worcestershire sauce for a non-alcoholic version.
- Using boneless, skinless chicken thighs helps keep the meat tender and flavorful, but chicken breasts can also be used if preferred.
- Adjust the brown sugar amount for sweetness to your taste.
- Serve immediately for the best texture; the sauce may thicken more as it cools.
- Low sodium soy sauce and chicken stock help reduce salt content without compromising flavor.
Keywords: Bourbon Chicken, Easy Chicken Recipes, American Asian Fusion, Sweet and Savory Chicken, Dinner Recipes