4.9 from 128 votes
Sticky Bourbon Chicken
Sticky Bourbon Chicken consists of boneless skinless chicken thigh pieces cooked until browned, then simmered in a sauce combining bourbon, soy sauce, apple juice, brown sugar, garlic, ginger, rice wine vinegar, and red pepper flakes. The sauce thickens with a cornstarch slurry, producing a glossy, sticky coating with sweet, savory, and mildly spicy notes.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Calories:
450 kcal
Course:
Main Course
Cuisine:
Asian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 450
% 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.