The Best Bourbon Chicken Recipe Is Better Than Takeout (30 Minutes) by Elisa Schmitz

The first time I tasted bourbon chicken was at a high-end shopping mall I worked in during my college days. An Asian restaurant in the food court specialized in bourbon chicken, and they'd hand out samples to passersby as a way to get them hooked. It worked! The tangy sweet chicken dish was like nothing I'd ever tasted, and I became a regular takeout customer.

Although it's been many years since I've been to that mall, I never lost the taste for bourbon chicken. That's why I decided to make the high-protein recipe at home. The umami flavor of this bourbon chicken recipe is outstanding and will make your mouth water. It's so much better than takeout!

You'll need some flavorful ingredients and about 30 minutes to make this mouth-watering chicken dinner. Here's what you need to gather: chicken thighs, cornstarch, canola oil, brown sugar, apple juice, chicken broth, bourbon, low-sodium soy sauce, honey, ketchup, apple cider vinegar, onion powder and ground ginger. The scallions are an optional garnish, but I recommend them since they add flavor and the health benefits of scallions.

Serve this irresistible bourbon chicken recipe over rice, to soak up the succulent sauce. Add a preferred side dish or a favorite vegetable, if you like, and get ready for regular customers (tee-hee)!

Cuisine: American / Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• 2 1/2 tablespoons cornstarch (divided)
• 3 tablespoons canola oil (divided)
• 1/4 cup light brown sugar
• 1/4 cup apple juice
• 1/4 cup low-sodium chicken broth (or water)
• 1/4 cup bourbon
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons ketchup
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon onion powder
• 1/3 teaspoon ground ginger
• 1 1/2 teaspoons water
• 1/3 cup scallions, diced (optional garnish)

Here's how to make it:

1. In a medium mixing bowl, add the cornstarch. Add sea salt and black pepper, to taste, and stir to combine. Add the chicken pieces and toss to coat in the mixture.
   
2. In a large skillet over medium-high heat, add 1 1/2 tablespoons of oil. Add half the chicken to the pan in an even layer. Cook until chicken is browned, about 4 minutes per side. Transfer chicken to a plate. Add the rest of the oil to the pan and cook the remaining chicken in the same way. Transfer remaining cooked chicken to a plate. (You can use chicken thighs or a mix of thighs and breasts, which is what I used. The thighs make it juicier.)
   
3. While chicken is cooking, make the sauce. In a medium bowl, add the brown sugar, apple juice, chicken broth, bourbon, soy sauce, honey, ketchup, apple cider vinegar, onion powder and ground ginger. Whisk to combine. (If you don't have chicken broth, you can use water instead. To make this recipe gluten-free, use gluten-free soy sauce or tamari.)
   
4. Add the bourbon sauce to the skillet over medium-high heat and bring it to a boil. Add the cooked chicken to the sauce in the skillet. Stirring occasionally, cook the chicken in the sauce until the sauce reduces to about half (it will start to cling to the spoon as you stir).
   
5. In a small mixing bowl or measuring cup, add the 1 1/2 teaspoons of water and remaining cornstarch (1 1/2 teaspoons). Whisk to combine. Add the cornstarch mixture to the sauce in the skillet and whisk to combine. Cook, stirring, until sauce thickens and chicken is glazed (this happens quickly).
   
6. Serve over rice and garnish with scallions, if desired. (The green onions are an optional garnish, but they add additional flavor to the dish.) Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
   

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