We can’t get enough of this Saucy Bourbon Chicken and neither will you. This tangy, spicy yet sweet sauce is the real star of the show here. Serve it up with white rice or chow mein noodles, and add steamed veggies for a complete meal that’s ready in 30 minutes.

For more Bourbon recipes, try Chef Cayt’s Famous Apple Bourbon Caramel Sauce.

Why Our Recipe

  • Sweet, sticky, and done in 30 minutes which is even faster than takeout.
  • Juicy chicken smothered in a sauce that will leave you wanting to lick the plate clean.
  • Devour it plain or serve it over steamed rice, chow mein, or rice noodles.
Overhead shot of Bourbon chicken on a plate of rice with bourbon in background.

New Orleans is one of the best cities in the world for food with flavor. It’s a place where a bunch of different cuisines have fused together to create some of the best flavors. This one is a fusion of Cajun and Chinese cooking and Cajun cuisine itself is a combination of Native American, West African, French, and Spanish cuisines. New Orleans just takes the best from everything and puts it together. This dish has a sweet and spicy sauce that will make your taste buds super happy! I love the bourbon because it adds a deep richness to the sauce—add a little or a lot!  And if you don’t have bourbon on hand, we have an easy substitute option for you. 

Ingredient Notes

Ingredients used to make Bourbon Chicken.
  • Chicken: Cut the chicken into even bite-size pieces. We use boneless skinless chicken thighs because they are juicy, but you can use chicken breasts for a leaner option.
  • Cooking Oil: You can use any neutral cooking oil like canola, avocado, or vegetable oil.
  • Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works if that’s what you’ve got.
  • Sesame Oil: Located in the Asian food aisle of the grocery store. We go with untoasted here because we cook with it, whereas toasted sesame oil is for finishing.
  • Chicken Broth: Using a low-sodium option allows you to best control the flavor—it’s a great chef tip.
  • Orange Juice: Adds a sweetness and tang to the sauce. No need for freshly squeezed, but you can.
  • Brown Sugar: Adds caramelization, increases the sweetness, and balances out the orange juice and bourbon. Use light or dark brown sugar.
  • Bourbon: The majority of the alcohol cooks off so it’s considered safe to serve to anyone, but if you prefer to cook without alcohol, you can substitute with apple juice with a little bit vinegar mixed in.
  • Soy Sauce: Low-sodium is a good option for controlling the salt levels, but your standard soy sauce is what we’ve used in recipe development. Coconut aminos can also be used.
  • Red Pepper Flakes: These add just a hint of heat. Double it if you want to bring more heat, or leave it out entirely if you aren’t into spicy.
  • Green Onion: Gives a pop of color and a little mild onion bite.

Chicken Options

We love using boneless, skinless chicken thighs. They have just enough fat to stay juicy and flavorful, even if you accidentally overcook them a little.

Chicken breasts will work too. Just keep in mind that they cook faster and can dry out more easily. You’ll want to watch them a little more closely and aim to pull them off the heat as soon as they hit 165°F.

Cooking with Bourbon

Bourbon is what gives this dish its signature flavor. It adds a slight smokiness and sweetness. It also helps tenderize the chicken while it cooks. And don’t worry, most of the alcohol cooks off during the simmer, so all you’re left with is rich flavor and it’s considered perfectly safe to serve to anyone.

For those wanting an alcohol-free option, you can still make a delicious bourbon chicken without the bourbon. Apple juice is our favorite substitute with 1/2 teaspoon of vinegar mixed in. It gives a similar sweetness with just a little fruitiness and the vinegar mimics the bitter punch of alcohol.

Overhead shot of Bourbon chicken in skillet.

Slow Cooker Variation

Want to make this one in a slow cooker? Prepare your sauce and brown the chicken on the stovetop thoroughly first. Add browned chicken and sauce to the slow cooker and cook on low for 5 hours, or high for 3 hours.

Wok or Skillet

Chef Cayt loves using a wok for saucy recipes like this one, but it’s not required. A wok’s high, sloped sides make it easy to toss and stir everything together without spilling, and they help the sauce cling to every piece of chicken. It also heats up quickly and evenly, which means your chicken cooks fast and your sauce reduces beautifully without burning.

A 12-inch skillet will absolutely get the job done. Just make sure it’s large enough to give everything a little space so the chicken sears instead of steams. Use what you’ve got, and the results will still be delicious.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 5 days.

Reheat in a skillet on the stovetop over medium-low heat until warmed through.

Microwave portions on high in 30-second increments.

More takeout-inspired recipes…

This is so good! I’ve made this 3 times over the past month, and it is a new family favorite. Don’t skip the Bourbon! I followed the recipe as written, except for reducing the red pepper to 1/2 Tablespoon. Another home run by The Stay at Home Chef!

– Beth N.
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