Bourbon Chicken

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 8
Cuisine: Asian, American
Recipe Info

5-6 skinless boneless chicken breasts, about 3 pounds
3 T cornstarch, divided
½ t salt
¼ t black pepper
4 T canola oil
2 cloves garlic, minced
1 cup water
½ cup apple juice
¼ cup bourbon
½ cup chicken broth
⅔ cup soy sauce
⅓ cup ketchup
2 T apple cider vinegar
1 cup packed light brown sugar
½ t onion powder
½ t ground ginger
½ t crushed red pepper flakes

Cut the chicken into 1 inch pieces, and in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper. Add 2 tablespoons of canola oil into your nonstick skillet, on medium high heat, and let it heat until adding the first piece of chicken sizzles. Add half the chicken pieces, and cook for 3 minutes without stirring. Turn the chicken pieces, and cook an additional three minutes. Remove the chicken from the pan. Use the remaining oil to cook the second half of the chicken the same way. Remove the chicken from the pan. Add in the garlic, and cook for 20 seconds until you can just smell it. Add in the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes. Bring to a boil, then add back in the chicken.
Cook for 10-15 minutes or until the sauce is reduced by about half. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir. Add into the pan and stir. Cook until the sauce is thickened. Serve immediately.

Is there bourbon in bourbon chicken? Yes! There absolutely is, but the alcohol cooks down in the sauce, it just adds a certain unique flavor, and won’t impair your driving. If you prefer to skip the bourbon, just double the apple juice.

Some tips to make this the best bourbon chicken ever:
– I used chicken breast, but if you want a more tender cut, use chicken thighs instead.
– If you’d like a thicker coating dredge in the cornstarch, dip in a beaten egg then dredge in some flour and deep fry.
– To make this more spicy double the crushed red pepper or swap the red pepper for Sriracha sauce.

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