This Easy Sticky Bourbon Chicken is sweet, tangy, slightly spicy, and oh so delicious! Taking only 30 minutes or less from start to finish, this easy dinner is both simple and quick! A tasty homemade takeout that the whole family will enjoy.
WHY I LOVE THIS EASY CHICKEN RECIPE
A fusion of Cajun and Chinese cooking, Bourbon Chicken is sticky, sweet, tangy, and slightly spicy. It is usually a staple at Chinese takeout restaurants. I make it all the time at home since my family requests it regularly.
I love chicken with a tasty sauce. It ensures that the chicken doesn’t get too dry and has incredible flavor. Browning the chicken before adding the sauce also adds a lot of flavor! So don’t skimp on the browning step.
Adjusting a recipe is extremely helpful when you have picky eaters in your home. I love that the level of spiciness in my Easy Sticky Bourbon Chicken can be adjusted to your family’s taste so that everyone can enjoy dinner!
If the “bourbon” part makes you pause, be aware that most of the alcohol will evaporate off as the sauce simmers, leaving behind only a marginal amount of alcohol and all the flavor. If you prefer to make a booze-free sauce, you can replace the bourbon with apple juice.
Taking only 30 minutes or less from start to finish, making your own Easy Sticky Bourbon Chicken is both simple and quick! Serve it over a bed of rice with some steamed and roasted broccoli, and you have the tastiest homemade takeout the whole family can enjoy.
EASY STICKY BOURBON CHICKEN INGREDIENTS
The majority of my Bourbon Chicken ingredients are simple and most likely found in your pantry or already on your grocery list. Here’s the rundown of items needed (for the full recipe, scroll down!):
Chicken:
- Boneless Chicken Breasts – you can also use chicken tights.
- Salt
- Black Pepper
- Cornstarch
- Canola or Vegetable Oil
- Sliced Fresh Green Onion for garnishing (optional)
Bourbon Sauce:
- Garlic
- Apple Juice
- Bourbon
- Water
- Soy Sauce
- Brown Sugar
- Apple Cider Vinegar
- Ketchup
- Ginger – Fresh or dried.
- Onion Powder
- Red Pepper Flakes (optional)
HOW TO MAKE EASY STICKY BOURBON CHICKEN
1 – SEASON the chicken and then toss it in a large bowl with 2 tablespoons of cornstarch.
2 – COOK the chicken in batches until the chicken is browned. Remove to a plate.
3 – MIX the sauce ingredients.
4 – SIMMER the sauce in the same skillet for 5 minutes to cook off the alcohol.
5 – ADD chicken back to the skillet and simmer until the sauce has reduced and thickened.
6 – GARNISH, if desired, and serve.
HOW TO MAKE EASY STICKY BOURBON CHICKEN IN THE SLOW COOKER
Want to have dinner ready long before dinner time? No worries! You can make my Easy Sticky Bourbon Chicken in the slow cooker!
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To make Bourbon Chicken in the slow cooker, brown the chicken as directed in the recipe. Then mix only half the amount of sauce ingredients (they won’t be able to cook down in the slow cooker, so you don’t need as much). Toss the chicken and sauce into the slow cooker and cook on low for 4 – 5 hours. In the last 30 minutes of cooking, add in the cornstarch slurry to thicken the sauce.
QUICK TIPS AND TRICKS:
- If you don’t have or don’t prefer apple cider vinegar, rice vinegar can be used as a substitute.
- Apple juice can be used instead of bourbon, if you don’t prefer to cook with alcohol.
- For extra spiciness, try adding in some sriracha, cayenne pepper, or extra red pepper flakes.
- When cooking the chicken, do it in small batches and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
- I use chicken breast because that is what my family likes. If you want a more tender cut, use boneless and skinless chicken thighs. Either work, so use what your family prefers!
WHAT TO SERVE WITH THIS RECIPE
Easy Sticky Bourbon Chicken pairs well with lots of different sides! Depending on what your family prefers, here are a few ideas for completing your meal:
- White rice and roasted broccoli
- Brown rice and steamed green beans
- Cauliflower rice and sauteed peppers
- Roasted potatoes and asparagus spears
You really can’t go wrong with noodles, rice, or potatoes as a filler plus a vegetable. Any combination will add color, texture, and flavor that will only enhance the bourbon chicken.
STORING & REHEATING INSTRUCTIONS
STORE: If you have leftovers, place them in an airtight container and place them in the refrigerator. Easy Bourbon Chicken will still be delicious to reheat for up to four days.
FREEZE: Easy Bourbon Chicken is a fantastic freezer meal! The key is to let it cool completely before freezing. Once the chicken and the sauce are both completely cool, store it in an airtight container or a freezer-safe zip-top bag for up to one month. Don’t forget to label the container with the date and contents!
DEFROST: When you’re ready to eat your freezer bourbon chicken, be sure to thaw it completely before reheating. Pulling it out of the freezer and putting it in the refrigerator the day before you plan to eat it should give it ample time to thaw out.
MORE EASY CHICKEN DINNER IDEAS YOU’LL LOVE….
- Easy Instant Pot Chicken Marsala
- Easy Grilled Chicken Shawarma
- Eggless Oven Fried Chicken Tenders
- Easy Chicken Piccata
- Easy Healthy Chicken and Asparagus Skillet
- more recipes…
Easy Sticky Bourbon Chicken
Equipment
Ingredients
- 1 1/2 – 2 lb (680 – 900 g) boneless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons + 2 teaspoons (20 – 30 g) cornstarch, divided
- 4 tablespoons (60 ml) canola or vegetable oil
- 2 teaspoons water
- Sliced fresh green onion for garnishing (optional)
Bourbon Sauce:
- 4 garlic cloves, minced
- 1/4 cup (60 ml) apple juice
- 1/4 cup (60 ml) bourbon
- 1/2 cup (120 ml) water
- 1/3 cup (80 ml) soy sauce
- 1/3 cup (67 g) brown sugar
- 1 tablespoon (15 ml) apple cider vinegar
- 2 tablespoons (40 g) ketchup
- 1 tablespoon minced fresh ginger (1 teaspoon dried ginger can be substituted)
- 1/2 teaspoon onion powder
- 1/8 – 1/2 teaspoon red pepper flakes (optional)
Instructions
- Place the chicken pieces in a bowl and season with salt and pepper. Then toss with 2 tablespoons of cornstarch, so the pieces are coated.
- Add oil to a large skillet over medium-high heat. When hot add the chicken in batches; do not overcrowd the pan. Cook about 3 minutes, then flip. Do not move around the chicken too much, so it can get brown and crispy. Transfer the cooked chicken to a plate.
- Mix the sauce ingredients in a bowl.
- To the same skillet, pour the sauce and bring to a boil over medium heat; cook for 5 minutes; this will help cook off the alcohol. Use a wooden spoon to mix and deglaze the pan.
- Mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the bourbon sauce to thicken it; mix well to incorporate.
- Add the chicken back in and reduce the heat to medium-low. Simmer for 5 – 10 minutes, or until the sauce is reduced by about half and thickens a bit, and chicken is fully cooked. The sauce should be glossy and coats the chicken.
- Serve the chicken over rice if desired and garnish with the sliced green onions.
Slow Cooker Instructions:
- Season and brown the chicken as directed in the recipe (steps 1 and 2).
- Then mix only half the amount of sauce ingredients.
- Toss the browned chicken and sauce into the slow cooker and cook on LOW for 4 – 5 hours.
- In the last 30 minutes of cooking, mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the slow cooker; mix well to incorporate.
- Serve the chicken over rice if desired and garnish with the sliced green onions.
- If you don’t have or don’t prefer apple cider vinegar, rice vinegar can be used as a substitute.
- Apple juice can be used instead of bourbon if you don’t prefer to cook with alcohol.
- For extra spiciness, try adding in some sriracha, cayenne pepper, or extra red pepper flakes.
- When cooking the chicken, do it in small batches and don’t overcrowd the pan. This allows the chicken to turn golden and crispy! It takes a bit of extra time, but you’ll get a better brown on it, which makes the chicken extra delicious.
- I use chicken breast because that is what my family likes. If you want a more tender cut, use boneless and skinless chicken thighs. Either work, so use what your family prefers!
- Easy Instant Pot Chicken Marsala
- Easy Grilled Chicken Shawarma
- Easy Chicken Piccata
- Skinny Oven Fried Chicken
- Easy Healthy Chicken and Asparagus Skillet
- more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
