Easy bourbon chicken recipe takes just 30 minutes on top of the stove! It has a crispy coating and the sweet-spicy-tangy sauce clings to it, creating a symphony of flavor! Slow cooker instructions included.
¼cupbourbonor ginger ale if you prefer not to use alcohol
⅔cupsoy sauce
⅓cupketchupspicy ketchup preferred
2tablespoonsapple cider vinegar
1cuppacked light brown sugar
½teaspoononion powder
½teaspoonground ginger
½teaspooncrushed red pepper flakes
Instructions
Stovetop
Mix 3 tablespoons of cornstarch, salt, and pepper in a bowl.
Cut the raw chicken into bite sized pieces.
Pat dry.
Add it to the cornstarch mixture and toss until coated on all sides.
Add 2 tablespoons of oil to a heavy skillet on medium high heat. I use cast iron.
Heat the oil until it shimmers then add about half the chicken pieces.
Cook for 3 minutes without stirring.
Turn carefully and cook for 3 more minutes.
Remove from the pan.
Add more oil if needed and repeat with the remaining chicken.
Remove chicken to a platter and keep warm.
Add the chopped garlic and saute for just a few seconds.
Add the chicken stock, orange marmalade, bourbon, soy sauce, ketchup, vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes.
Bring to a boil.
Carefully spoon the chicken back into the pan.
Simmer for 15 minutes or until the sauce is reduced and thick, stirring often.
If you need it thicker add an extra tablespoon of cornstarch to 2 tablespoons of water and stir into the sauce.
Cook until the sauce is thick.
Serve immediately over noodles or rice.
Slow Cooker
No need to dredge the chicken or sear it as above. You won't need the oil but you will need the cornstarch.
Add all ingredients except the cornstarch to the slow cooker.
Cook on low 6 to 8 hours.
Combine 3 tablespoons of water with the reserved cornstarch and mix until smooth.
Stir into the cooked chicken mixture in the slow cooker.
Turn heat to high and let thicken for about 10 to 15 minutes. Stir occasionally.
Video
Notes
Expert Tip: The sauce thickens as it stands - don't worry if it seems a little thin when you first remove it from the heat.This is better than any Bourbon Chicken that I've had anywhere. The flavor will change a little depending on the brand of bourbon you use and the brand of ginger ale if you use that instead.I'd suggest something really strong like the Jamaican Ginger Beer.This has the best texture the first day but it's pretty darn amazing on the second day as well!
Use boneless, skinless chicken thighs for juicier, more tender chicken.
If you like it extra spicy add some hot sauce and be sure to use spicy ketchup.
You can make this Bourbon Chicken recipe ahead of time - just store it in an airtight container for up to 4 days or store it in the freezer for up to a month.
The biggest secret to making this successfully is to use a big, heavy pan. I use my cast iron skillet.
You can also dredge the chicken in cornstarch, dip in egg, then roll in crushed cornflakes and deep fry before adding to the sauce just before serving. It makes it extra crispy!