Bourbon Chicken is one of those dishes that hits all the right notes—sweet, salty, smoky, and just a little boozy. It’s said to have originated in New Orleans, named after Bourbon Street, where Chinese takeout flavors meet Southern comfort food.
Allowing the chicken to rest is essential...
Traditionally, it’s made with a soy-based marinade, which caramelizes beautifully but also burns quickly when seared. That’s why in this version, instead of cooking the chicken entirely in the skillet, I sliced it up and let it finish cooking in the glaze—this not only prevents burning but also allows the chicken to soak up even more of that sticky, bourbon-infused sauce.
Only halfway cooked...
This method makes all the difference. The sauce, made with a mix of bourbon, soy sauce, hoisin, and homemade five-spice, slowly thickens into a rich, glossy coating. Instead of fighting against the sugars burning in the pan, the chicken cooks gently in the sauce, absorbing all the umami-packed flavors while staying incredibly juicy.
Cooking the chicken thru' in the glaze...
Once it’s served over rice, every bite is coated in that irresistible, caramelized glaze. And the best part? No risk of overcooking or drying out the chicken.
Perfect over some rice...
If you love teriyaki-style chicken but want something with more depth and complexity, this bourbon chicken is a must-try. It’s fast, satisfying, and perfect for a weeknight dinner—no need for takeout when you can make this in under 30 minutes!
Serve it with steamed rice and scallions for a simple meal, or pair it with stir-fried veggies for a complete feast. However you enjoy it, just know one thing—this dish is dangerously good!
Ingredients:
(Serve 4)
Marinade:
Chicken Thigh Skinless Boneless, 2
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Granulated Sugar, 60g
Soy Sauce, 60g
Hoisin Sauce, 1 TBSP
Chinese 5 Spice Homemade, 1/2 TBSP
Bourbon Whiskey, 2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Glaze:
Chicken Stock Homemade, 1 Cup
Soy Sauce, 60g
Bourbon Whiskey, 2 TBSP
Granulated Sugar, 30g
Light Muscovado Sugar, 30g
Chinese 5 Spice Homemade, 1/2 TBSP
Hoisin Sauce, 1 TBSP
Slurry, 1 TBSP Cornstarch + 1 TBSP Water
Serve:
Rice, For Serving
Scallions Coarsely Sliced, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Sauce Pot
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "How To Make Chinese 5 Spice" page for the recipe.
Prepare the marinade.
Combine everything in a large mixing bowl until the chicken is well coated, except for the oil.
Cover and marinade in the fridge for at least 2 hrs.
In a skillet over medium heat, add oil.
Once the oil is heated up, sear the chicken for about 1 min.
*Reserve any leftover marinade.*
Careful not to burn the chicken.
Flip and continue cooking for another min.
Remove from heat and set aside to rest on a plate.
Prepare the glaze.
Mix everything together in a sauce pot, except for the slurry.
Add in the leftover marinade as well.
Bring it up to medium heat.
Continue stirring and cooking until the sugar has dissolved.
While that is cooking, coarsley slice the chicken.
Add any chicken juices on the plate to the glaze mixture as well.
Bring the glaze mixture up to a simmer.
Add in the chicken slices until cooked thru'.
Remove the chicken slices over some cooked rice.
Add the slurry into the glaze and continue cooking until thickened.
Drizzle the glaze over the chicken and rice.
Garnish with some scallions.
Serve immediately.
Chickenlicious...
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