Sticky Bourbon Chicken
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
450 kcal
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Course
Main Course
Sticky Bourbon Chicken
Description
This recipe starts by trimming and cutting chicken thighs into chunks, which are browned in batches to develop a caramelized exterior. The sauce melds bourbon with soy sauce, apple juice, dark brown sugar, minced garlic and fresh ginger, rice wine vinegar, red pepper flakes for subtle heat, and water to balance the consistency. Once combined, the sauce simmers with chicken, cooking off alcohol and infusing flavor.
Thickening the sauce with a cornstarch and cold water mixture forms a glossy, sticky finish that clings to the chicken pieces. The tender, flavorful chicken is garnished with sliced green onion tops before serving, typically over rice, where the sauce acts as a sweet-salty glaze enhancing the meal.
Chicken breasts can substitute thighs with slight texture change. Preparing ingredients and sauce beforehand helps manage the quick cooking step. Rice or seasoned rice vinegar are interchangeable but avoid seasoned varieties to maintain flavor balance. Freezing chicken prior to cutting is recommended for easier handling.
Ingredients
- 2 pounds chicken thigh boneless, skinless
- 2 tablespoons olive oil
- ¼ cup soy sauce less sodium
- ¼ cup bourbon
- ¼ cup apple juice
- ¼ cup dark brown sugar
- 1 tablespoon garlic minced
- 1 tablespoon ginger grated fresh
- 1 tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes
- ¼ cup water
- 1 tablespoon cornstarch
- 1 tablespoon water cold
- 2 green onions thinly sliced, green tops only
Instructions
- Trim off any extra fat on the chicken thighs and cut into 1-inch chunks.
- In a medium-sized mixing bowl whisk together soy sauce, bourbon, apple juice, dark brown sugar, grated garlic, grated ginger, rice wine vinegar, red pepper flakes, and water.
- Heat olive oil over medium-high heat and cook in batches until browned and mostly cooked through.
- Pour the sauce mixture into the skillet with the chicken and simmer for 15 minutes. This will help cook off the alcohol in the bourbon and fully cook the chicken throughout.
- In a small bowl whisk together the cornstarch and the cold water. Add to mixture and cook until the sauce has thickened and coats the chicken fully.
- Stir in green onion tops and serve over rice.
Notes
- Chicken breasts can replace thighs but will yield a different texture.
- Brown the chicken in small batches for a better crust and flavor.
- Bourbon may be swapped with orange or apple juice, altering the flavor profile.
- Freezing chicken for 20 minutes before slicing makes cutting easier.
- Pre-mix sauce ingredients beforehand as the recipe comes together quickly.
- Use plain rice vinegar; do not substitute seasoned rice vinegar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450 | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 45g | 90% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 215mg | 72% |
| Sodium | 745mg | 31% |
| Potassium | 635mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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