Bourbon chicken is a popular Chinese-American dish that consists of chicken pieces cooked in a sweet and savory sauce flavored with bourbon whiskey But what exactly goes into making this sticky, addictive dish? Let’s take a closer look at the key ingredients that give bourbon chicken its distinctive flavor profile.
Chicken
Bourbon chicken is typically made with boneless, skinless chicken thighs or breasts cut into 1-inch pieces Chicken thighs work especially well as they stay moist during cooking Lean chicken breast can also be used but may end up a bit drier. The chicken is lightly coated in cornstarch before being fried to help it crisp up.
Frequency of Chicken: 7
Bourbon
Obviously the namesake ingredient, bourbon adds a sweet vanilla aroma and toasty oak notes to the sauce. Bourbon is a type of American whiskey made from a mash of at least 51% corn and aged in new charred oak barrels. Popular bourbon brands used in cooking include Jim Beam, Maker’s Mark, and Wild Turkey. The alcohol cooks off, leaving behind rich flavor.
Frequency of Bourbon: 6
Soy Sauce
Soy sauce adds a savory, umami depth to balance out the sweetness. Regular soy sauce or coconut aminos can be used. Go for a good quality, naturally brewed soy sauce for maximum flavor.
Frequency of Soy Sauce: 3
Brown Sugar
Brown sugar gives bourbon chicken its signature sticky texture and caramelized flavor. Dark brown sugar such as muscovado or Demerara work especially well. Maple syrup can also be substituted for some of the brown sugar.
Frequency of Brown Sugar: 3
Ginger and Garlic
Fresh ginger and garlic provide a spicy, aromatic base for the sauce. They are cooked briefly at the start to mellow out. Jarred minced versions can be used for convenience.
Frequency of Ginger: 3
Frequency of Garlic: 3
Apple Juice
Apple juice provides a fruity sweetness and tartness that complements the bourbon. Freshly pressed apple cider would also be delicious here. Add more apple juice if you want to omit the bourbon.
Frequency of Apple Juice: 3
Chicken Stock
Chicken stock adds savory flavor and prevents the sauce from being cloyingly sweet. Low sodium is best to let the other ingredients shine. Vegetable stock can also be used.
Frequency of Chicken Stock: 4
Cornstarch
A small amount of cornstarch thickens up the sauce beautifully. It is mixed with cold chicken stock then whisked into the hot sauce to activate it.
Frequency of Cornstarch: 3
Aromatics
Scallions and toasted sesame seeds make the perfect fresh, crunchy garnish. A sprinkle of crushed red pepper flakes also gives a subtle heat.
Cooking Method
Bourbon chicken comes together quickly via stir-frying. The chicken is fried first to give it a nice sear before being coated in the sauce. Serve it over steamed white rice to soak up the sauce.
Brown sugar + soy sauce
This is the sweet-salty foundation. Low sodium soy sauce keeps things from getting too salty (especially if you’re not serving with rice—though why wouldn’t you?).
Boneless, skinless thighs are key here. They stay juicy, soak up the marinade like a sponge, and don’t dry out like breasts tend to. You could sub breasts, but the sauce deserves better.
How To Serve Better Than The Mall Bourbon Chicken
This chicken was born for rice—but don’t stop there. Here’s how I love to serve it (aka, the “how did this end up so good?” list):
The BEST bourbon chicken recipe!
FAQ
What is bourbon chicken made of?
Bourbon chicken is made of diced chicken pieces, typically thighs, cooked in a sweet and savory sauce. The sauce typically includes bourbon, soy sauce, brown sugar, and other flavorings like garlic, ginger, and sometimes apple cider vinegar or ketchup.
Is teriyaki chicken and bourbon chicken the same thing?
Bourbon Chicken is similar to teriyaki since it’s sweet, sticky, and salty. There are a several different ingredients like apple juice, vinegar, ketchup that make this taste distinctly different than teriyaki chicken.
What is bourbon sauce made of?
What is bourbon chicken at a Chinese restaurant?