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This Easy 20 Minute Bourbon Chicken is a copycat of the Chinese mall food classic: tender chicken coated in a tangy, sticky sauce with sweet and savory flavors. It’s an easy weeknight dinner that’s irresistible down to the last bite!
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4.63 from 8 votes

Easy 20 Minute Bourbon Chicken

This Easy 20 Minute Bourbon Chicken is a copycat of Chinese mall food classic of tender chicken coated in a tangy, sticky sauce with sweet and savory flavors. It's an easy weeknight dinner that’s good down to the last bite!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: bourbon chicken
Servings: 6 servings
Calories: 360kcal
Author: TipBuzz

Ingredients

Sauce

  • 1 cup chicken broth
  • 2/3 cup soy sauce low sodium
  • 1/2 cup apple juice
  • 1 tbsp cider vinegar or white vinegar
  • 1/4 cup bourbon
  • 1/4 cup ketchup
  • 1/2 cup brown sugar
  • 1 tsp minced fresh ginger or 1/2 tsp ground ginger

Chicken

  • 2 tbsp vegetable oil
  • 2 lbs boneless skinless chicken breasts cubed, or chicken thighs
  • 2 tsp garlic minced
  • 2 tbsp cornstarch
  • salt and pepper to taste
  • green onion minced
  • red pepper flakes optional

Instructions

  • In a medium bowl, mix chicken broth, soy sauce, apple juice, cider vinegar, bourbon, ketchup, brown sugar and ground ginger. Reserve.
  • Place a large skillet or wok over medium-high heat. When hot, add 1 tbsp vegetable oil and half of the cubed chicken in a single layer.
  • Fry for 2 minutes until lightly golden. Then flip the pieces using tongs and cook 2 more minutes on the other side. 
  • Remove chicken pieces to a plate. 
  • Wipe the pan clean with paper towel. Add the remaining 1 tbsp oil and fry the remaining chicken pieces the same way. Then remove to the plate.
  • Add the garlic to the pan and cook for 30 seconds until fragrant.
  • Add the sauce and bring to a boil for 10 minutes.
  • Add the chicken to the sauce and boil for 5 more minutes. Season with salt and pepper to taste.
  • Mix the cornstarch with 1 tbsp water in a cup to make a slurry. Pour into the pan and stir for a minute until thickened (see note).
  • Garnish with optional green onions and red pepper flakes. Serve and enjoy!

Notes

If the sauce does not seem thick enough or is not clinging to the chicken, it will thicken further when removed from the heat. 

Nutrition

Calories: 360kcal | Carbohydrates: 28g | Protein: 35g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 1253mg | Potassium: 837mg | Sugar: 22g | Vitamin A: 265IU | Vitamin C: 5.6mg | Calcium: 35mg | Iron: 1.8mg