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 make over and over because it’s fast and very 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.
Inna says
Excellent! With my husband, we had it with udon noodles and ate all 4 servings in one sitting
Mike Hultquist says
Awesome! Glad you both enjoyed it, Inna!
Blaine Reynolds says
My wife made this tonight. I added an ahi chili pepper to spice things up a tad. Excellent recipe. thanks.
Mike Hultquist says
Nice!! Thanks, Blaine! I love to hear it.
Caedmon Griffith says
This was honestly amazing...
I love these types of recipes (especially with chicken), and it did not let me down.
The whole family enjoyed it! 🙂
Mike Hultquist says
Thanks, Caedmon! Very happy they all enjoyed it! Yes!
Brian says
I very much enjoy your site and recommend it to friends, thank you very much !
Mike Hultquist says
Thanks, Brian! I appreciate it!
Miska Knezevic says
love it!
Mike Hultquist says
Thanks, Miska!
Todd says
Mike - this looks amazing - definately want to try it - I shared with my kids -- one asked me what sides would you recommend with this. I suggested anything you might get with other cajun meals would be appropriate -- I see one reviewer (Cajun) posted charred brocolli -- other things?
Mike Hultquist says
Thanks, Todd. I love serving this with rice (steamed, or a fried rice), but it also works with noodles. I do love a good root vegetable here also, like potato, turnip, or rutabaga, which can soak up some of that sauce. Check out my Maque Choux Recipe as an option: https://www.chilipeppermadness.com/recipes/maque-choux/
Robert says
Hi Mike,
I’ve been cooking this many times in the slow cooker on low (4 hours). And it is delicious.
I want to add veggies the next time (bok choy, snap peas, sliced bell peppers). At what point do you suggest adding the veggies to the slow cooker?
Cheers!
Mike Hultquist says
Thanks, Robert. Some veggies can be added early on, like peppers and onions to develop flavor, but some that you only want cooked just through should be added in the last 30-60 minutes, depending on your choice, like boy choy, snap peas, as they could get mushier than you'd like if you leave them in too long.
Robert says
Thanks for tips and explaining. I will let you know how it turns out. Tomorrow is the big day.
Robert says
Hi Mike,
Posted my result here: https://imgur.com/gallery/If3cxTG
I was not allowed to add paksoi and snap peas. I tripled the recipe. It served eight.
Mike Hultquist says
Looks wonderful!
Leila says
This recipe has been a really special recipe for me. Those who haven't tried the recipe should try it now.
Mike H. says
Thank you Leila - enjoy!
Ed Monnet says
Another fantastic recipe! Super easy and incredibly tasty. Thanks for adding tips about how to customize to suit our tastes. We like to turn up the heat! Keep up the great work.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ed! Yes, very easy, right? Cooks up so fast. Super tasty, too! I do appreciate it.
Robert says
Mike, thanks for this recipe. ✌️
Is it possible to substitute the ¼ cup Bourbon with a ¼ cup Jack Daniels whiskey?
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert. Absolutely! Jack Daniels works GREAT here. My father-in-law's favorite. =) Enjoy.
col says
this has been added to 'the list' Mike. sounds, and looks, lovely.
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it, Col. =)
Robin says
We loved this! As a cajun I can't say I was familiar, but definitely intrigued. We added a serrano during the garlic/ginger phase and there was a LOVELY heat. Rice w/ turmeric, saffron, sweet onion, garlic, and s/p; served with charred broccoli? Yes please thank you.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Robin! Glad you enloyed it.
Jérémie says
I wanted a quick and tasty dish and the promises were kept.
Yes, that one not only looked but tasted like a chinese dish. I don't think Bourbon makes much more cajun... but who cares? was tasty and delicious, thanks Mike.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie. We really love this one. Super tasty!