This Bourbon Chicken is a quick one-pan dinner with tender chicken pieces simmered in a sticky sweet-and-spicy brown sugar bourbon sauce. It’s bold, comforting, and ready in about 25 minutes, perfect for weeknight cooking.
This Bourbon Chicken recipe is a fast, flavor-packed chicken dinner you'll want to keep in your rotation. Tender chicken pieces simmer in a rich brown sugar bourbon sauce with garlic, ginger, and a touch of chili heat.
It’s a quick skillet meal with big flavor and just the right balance of sweet, savory, and spicy. If you love bold, saucy chicken dishes with a little heat, this takeout-style dish is going to be right up your alley.
What is Bourbon Chicken?
Bourbon Chicken is a sweet and savory chicken dish made with bite-sized chicken simmered in a sticky sauce of bourbon, soy sauce, brown sugar, garlic, and ginger.
Despite the name, it isn’t strictly Cajun. The dish likely originated in New Orleans near Bourbon Street, though it became widely known through mall food courts and casual restaurants across the U.S.
The sauce is the real hero. It’s sticky, sweet, savory, and easy to spice up with chili flakes or fresh peppers.
Why You'll Love This Recipe
- Quick weeknight meal – ready in about 25 minutes in one pan.
- Better than takeout – bold flavor with simple pantry ingredients.
- Sweet, savory, and spicy – the perfect combo - brown sugar, bourbon, soy sauce, and chili flakes create an irresistible sauce.
My Experience with This Recipe
I cook a lot of stir-fries and skillet chicken dishes, and this Bourbon Chicken is one I come back to often because it’s fast and incredibly satisfying. The bourbon gives the sauce a deeper flavor than most quick stir-fry sauces.
I also love how easy it is to adjust the heat level. Add more chili flakes or fresh peppers if you like things spicy, which you know I usually do. This dish brings me back to New Orleans, one of my favorite places in the world.
It's one of those quick skillet dinners that tastes like takeout but is easy to make at home.
Key Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Chicken. Use boneless chicken breast or chicken thighs cut into bite-sized pieces. Thighs stay juicier if simmered longer.
- Bourbon. The key flavor element that gives the sauce its signature depth. The alcohol cooks off during simmering.
- Soy Sauce. For a savory balance to the sweet bourbon sauce.
- Brown Sugar. For the characteristic sticky glaze that coats the chicken.
- Garlic & Ginger. Fresh aromatic flavor boost.
- Red Pepper Flakes. Adds a mild spicy kick. Add more if you love heat like I do, or use a spicy chili powder for additional flavor.
How to Make Bourbon Chicken
- Cook the Chicken. Heat the sesame oil together in a large skillet or wok to medium-high heat.
- Add the chicken and cook for 3-4 minutes in a single layer, stirring often, until they begin to turn golden brown.
- Garlic and Ginger. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Make the Bourbon Sauce. Whisk together the soy sauce, brown sugar, bourbon, vinegar and red pepper flakes in a medium bowl.
- Pour the sauce into the wok or pan and reduce the heat. The sauce will become sweet and sticky.
- Simmer the Bourbon Chicken. Simmer the chicken and sauce for 10 minutes to cook off the alcohol from the bourbon and cook the chicken through. You can cook longer, 20 minutes or up to 30 minutes to build flavor, though don't let it dry out or reduce too much.
- Thicken and Sauce. Whisk together the cornstarch and water in a small bowl. Stir it into the pan and cook for 1-2 minutes, until the sauce thickens to your preference. You can use a bit more cornstarch for a thicker sauce.
Garnish and serve! I love mine served over white rice, or with noodles! Toss on some fresh herbs, chili flakes, maybe some sesame seeds.
Give it a taste. The brown sugar brings a perfect touch of sweetness while the bourbon adds depth and richness you won't get from a typical stir fry sauce.
If you enjoy this recipe, try my Kung Pao Chicken or General Tso's Chicken next.
Recipe Tips & Notes
- Use Chicken Thighs for More Flavor. Chicken thighs stay juicy and can simmer longer without drying out. Chopped pork loin is a nice alternative. You can also make it with tofu for a vegetarian version.
- Thicker, Stickier Sauce. If you want a stickier sauce like popular mall bourbon chicken, add a little more cornstarch slurry and simmer until glossy.
- Skip the Bourbon. Substitute apple juice for bourbon for a non-alcoholic version. The flavor will be slightly different but still delicious.
- Add Vegetables. I also like to add in vegetables to cook with the chicken for a more balanced stir fry. Consider broccoli, bok choy, snap peas, sliced bell peppers, potatoes and more.
- Make it Spicier. Add more chili flakes, or use a spicy chili powder. Or, add in a spicy chili pepper or two to the mix when you cook the chicken.
- Slow Cooker Bourbon Chicken. Whisk the sauce ingredients (not including the cornstarch) together and toss it into the slow cooker with the chopped chicken. Cook it on low for 4-5 hours, or on high for 2-3 hours, until the chicken is cooked through. 10 minutes before serving, swirl in the cornstarch slurry and allow to thicken.
How to Spice Up Bourbon Chicken
Want to bring some heat to this dish? Easy. Try these spicy upgrades:
- Extra chili flakes for a quick pop of heat
- Sliced fresh chili peppers like serrano or jalapeño
- Homemade chili crisp stirred into the sauce
- Spicy chili garlic sauce for deeper flavor
- Habanero hot sauce will always bring the heat
I often toss in chopped fresh peppers when cooking the chicken for a spicier version.
Bourbon Chicken Recipe
Ingredients
- 1 pound boneless chicken breast cut into bite-sized chunks, or use chicken thighs
- 3 cloves garlic minced
- 1 tablespoon fresh minced ginger
- 1 tablespoon sesame oil or use vegetable oil
- 1/4 cup soy sauce
- 1/4 cup bourbon use apple juice as a non-alcoholic substitute
- 1/4 cup brown sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon red pepper flakes optional for a touch of heat, or to taste
- 2 teaspoons cornstarch
- 1 tablespoon water
- For Garnish: Chopped scallions/green onions spicy chili flakes
Instructions
- Heat the sesame oil together in a wok or pan to medium-high heat. Add the chicken and cook for 3-4 minutes, stirring often, until they begin to turn golden brown.
- Add the garlic and ginger and cook, stirring, for 30 seconds.
- Whisk together the soy sauce, bourbon, brown sugar, vinegar and red pepper flakes in a medium bowl. Pour the sauce into the wok or pan and reduce heat. Simmer for 10 minutes to cook off the alcohol from the bourbon and cook the chicken through.
- Whisk together the cornstarch and water in a small bowl. Stir it into the pan and cook for 1-2 minutes, until the sauce thickens to your preference. You can use a bit more cornstarch for a thicker sauce.
- Garnish and serve! I love mine over steamed rice, or with noodles!
Video
Notes
Nutrition Information
Serving Ideas
Bourbon Chicken is incredibly versatile. Try serving it with:
- Steamed white rice or Charleston red rice
- Fried rice
- Lo mein or rice noodles
- Stir-fried vegetables
- Cauliflower rice for a lighter option
- Lettuce wraps for a fun low-carb meal
Storage and Leftovers
Store leftover bourbon chicken in a sealed container in the refrigerator for up to 5 days. Reheat gently in a skillet or microwave until warmed through. It also freezes well for up to 3 months in airtight containers.
That's it, my friends. I hope you enjoy your new bourbon chicken recipe and that your family loves it. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
More Takeout Style Asian Chicken Recipes
Bourbon Chicken FAQs
Why is it called Bourbon Chicken?
The dish is believed to be named after Bourbon Street in New Orleans, where it was popularized, though it also references the bourbon whiskey used in the sauce.
Does the alcohol cook out of Bourbon Chicken?
Yes. The bourbon simmers with the sauce for several minutes, which cooks off most of the alcohol while leaving behind its rich flavor.
Can you make Bourbon Chicken without alcohol?
Yes. You can substitute apple juice for bourbon. The flavor will be slightly sweeter but still delicious.
What does Bourbon Chicken taste like?
It has a balance of sweet, savory, and slightly spicy flavors with a sticky sauce similar to a stir fry glaze. You'll love the flavor combination.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
NOTE: This post was updated on 3/11/26 to include new information and testing. The recipe was not changed.
Woo says
Hi Mike, I made this the other night and I must say it's another great recipe from you, both my adult children and I loved it i used Wild Turkey...YUM. Going to try the Chicken curry next loved the Buldak fire chicken and the gochujang chicken as well. Thanks for the recipes.
Woo
Mike Hultquist says
Wonderful!! Glad everyone enjoyed it, Woo! Great to hear. I hope you enjoy the curry and buldak, too! Cheers! Thank so much for sharing this.
Tony says
Hi Mike , Another great recipe that was easy to make . The fresh ginger at just the right amount complemented the other ingredients creating a perfect blend of flavors. Thanks again for these great recipes.
Mike Hultquist says
Glad you enjoyed it, Tony! Thanks! I appreciate it.
Alexandria Scott Kling says
Just because I had it the cupboard,I used jack fruit in brine(but I guess it would work equally with tofu or shredded mushrooms............Either way.WOW!
Need to say I' am vegan
Happy madi gras wishes from the Black Forest.
Mike Hultquist says
Yes! What a great way to enjoy it! Thanks, Alexandria.
Ian Bentley says
Which type of soya sauce should I use? light or dark?
Mike H. says
For bourbon chicken, you typically want to use dark soy sauce. It has a richer flavor and a darker color - just perfect.
April says
Made this tonight for the husband we absolutely loved it!!!
Mike H. says
I am happy to hear that, April - enjoy!
John B says
This was definitely a keeper. It resembled a stir fry after I added broccoli. I'm horrible at stir fry but this dish made me seem like I was good at it. Very easy to make as well. I used pork tenderloin instead of chicken. Great dish. going to try your honey Sriracha chicken tomorrow. Thanks Mike!
Mike H. says
I am glad to hear that, John. Let me know how the honey sriracha chicken goes, too, and enjoy!
Theresa says
I love your recipes and my family is always happy when I serve your recipes. I must have done something wrong this time. When I browned the chicken is created so much water it was like boiling the chicken. I’m guessing I should have done it in batches. Other than that, a great recipe and appreciate how fast I can get it on the table.
Mike Hultquist says
Sorry to hear, Theresa. This is difficult for me as a recipe writer because it's hard to account for all possible factors. Some chicken sold is pumped with liquids to plum them up, but not all. In the future, you can increase the heat to get a better sear, and drain excess liquid as needed. You can also pat dry the chicken before searing. I appreciate the comments.
Mike Mozley says
Hi, Theresa!
I'm glad you posted that. I thought I was the only one that dealt with the excess liquid... I've learned to crank the heat to almost high until the liquid dissapates and then turn it back down to medium-high, per Mike's recipe, to get the browning. Then I finish the recipe as written.
Mike! Again!! I love this recipe... my family loves this recipe! Always in our dinner rotation!
Cheers!
Mike M.
Mike Hultquist says
Thanks so much, Mike!
Banks says
So good! We went the stir fry route with an onion, 3 jalapenos, an orange sweet pepper, and broccoli. Don't skip the scallion garnish as it's a really nice crunchy addition.
Mike H. says
So glad you like it, Banks. Thank you!
Tom Morton says
Wow! I don’t usually comment on these recipes BUT this one knocked it out of the park for simple preparation and taste.
10 out of 10. We had it on a wild rice mix.
Mike Hultquist says
Great, Tom! Glad you enjoyed it! Thanks for sharing. =)
Charlotte says
I have a lot of fun looking up meals from your site. Perfect every time.
Mike Hultquist says
Thanks so much, Charlotte!
Bill in Oregon says
Great recipe there Mike! Made it last night, with the addition of 1/2 an onion, to rave reviews from the SO. I gave the garlic, onion & ginger a quick swirl in a mini-processor before adding. The cubed chicken got a toss in corn starch before the wok to get a little crust on it. Worked great, all very tasty with rice, and we ate the whole thing. BTW, the one teaspoon of crushed red pepper was spot on for heat IMO (and hers)!
Mike Hultquist says
Wonderful! Glad you both enjoyed it, Bill! Thanks for sharing this. =)
Jim says
What bourbon would you recommend? I'm not a bourbon drinker, so unsure which to buy. Would Jim Beam honey be a good choice?
Mike Hultquist says
Any bourbon you enjoy drinking, Jim. Since you don't drink bourbon, Jim Beam works just fine. If you use Jim Beam Honey, you might want to cut back on the brown sugar to compensate for the sweetness. Otherwise, it's great! Enjoy!