Okay, so here’s the thing—every time I make Easy Bourbon Chicken, I think about that wild afternoon a few years back when I tried to multitask, chopping chicken while yelling at the dog not to steal my socks. (She won, for the record.) Despite the distractions, this recipe somehow came out better than expected, so now it’s practically my midweek secret weapon. And yes, it really does smell like the mall food court in the best possible way, just without the weird echo and neon trays. Oh, and if you find mysterious sticky fingerprints on the counter later? Totally not me.

Why I Keep Coming Back to This Dish

I make this when everyone seems extra hungry and a little bit grumpy (maybe that’s just my lot). My family loses their minds over the glossy, sweet sauce; it’s the kind of meal where people sort of hover near the stove, pretending not to be waiting. I learned to keep extra rice on hand, because somehow, someone will always want seconds. Sure, sometimes I sigh at the sticky pans after, but honestly, this is one of those dinners you actually look forward to in the middle of a blah week.

What You’ll Need (And a Few Enjoyable Cheat Codes)

1 1/2 pounds chicken thighs, chopped (though honestly, I use chicken breast half the time, especially if it was on sale; thighs just stay juicier)
2 tablespoons olive oil (or vegetable oil, or whatever is within arm’s reach in the cupboard)
1/4 cup bourbon (I sometimes swap in apple juice when I’ve run out—don’t tell my uncle, he insists on ‘the good stuff’)
1/4 cup low sodium soy sauce
1/3 cup brown sugar (dark, light, whatever’s not hard as a rock)
1/2 teaspoon fresh ginger, grated (I’ve used powdered in a pinch, about 1/4 teaspoon)
2 garlic cloves, minced (or a giant squeeze from the pre-chopped jar, yes I am that lazy sometimes)
1/2 cup water
1 tablespoon cornstarch (I once used flour when I ran out of cornstarch—eh, it worked, but was less shiny)
2 green onions, chopped (totally optional but makes it look fancy-ish)

Let’s Get This Chicken Show on the Road

First, heat the oil in a decent-sized pan (a big ol’ skillet is ideal, but who am I to judge; I’ve done this in a deep saucepan too) over medium-high heat. Toss in the chicken and cook until it’s not pink anymore and starting to get a bit seared—about 5-7 minutes. My trick: don’t touch it too much! Let it brown. This is where I usually sneak a taste, but then, my standards for ‘done’ chicken are probably stricter than most.
While that’s happening, whisk together your bourbon (or that juice!), soy sauce, brown sugar, ginger, garlic, and water in a bowl. Pour that magic all over the cooked chicken. Things will smell pretty fantastic right now, or at least mine does—don’t worry if it looks a bit weird at this stage, it always does!
Let the chicken simmer in the sauce for 10 minutes or so, uncovered, stirring every so often so nothing sticks and burns (been there, done that, cleaned the pan anyway—ugh).
Mix the cornstarch in a little splash of cold water (I’ll admit, I don’t measure, but it’s probably like two tablespoons of water). Pour it into the pan and watch as things go glossy and thick. Stir constantly for a minute or two until it’s as sticky as you like; it thickens quick, so don’t walk away now. Unless you actually enjoy scrubbing burnt sugar…I don’t.
Taste and adjust if you want—sometimes I toss in extra soy sauce or a pinch of chili flakes if someone’s feeling feisty. Scatter green onions on top. Serve with lots of rice to soak up all that sauce (trust me, you want the rice!).

My Real Life Notes (Take ‘Em or Leave ‘Em)

Actually, I find it works better if the chicken chunks are on the smaller side—faster to cook, more sauce coverage.
Bourbon burns off, but if you’re nervous, just go for apple juice, you barely notice the difference with all that brown sugar anyway.
It doesn’t need marinating, but if you prep ahead, let the chicken sit in the soy sauce for 10 mins. Makes things a bit deeper, somehow. Or maybe that’s just in my head.

Variations I’ve Tried (Warts and All)

I once tried swapping in tofu—didn’t go quite as planned, got kinda mushy (hey, you live, you learn!).
Pineapple—yes, little chunks, very tasty if you want it sweeter and juicier.
Broccoli went in once too. Worked nicely, but I had to steam it separately so it didn’t get soggy in the sauce.

Gear You’ll Probably Use (Or Improvise With!)

A big skillet—if you only have a pot, I’ve made it in that, too. Things might stick a bit more at the bottom, but just deglaze with a little extra water and it’s fine.
Sharp-ish knife (for chicken wrangling)
Bowl for mixing sauce
A wooden spoon works best for stirring, but…I’ve actually used a spatula before. Not the end of the world.

Storing Any Leftovers (Not That There Will Be!)

This keeps fine in a sealed container in the fridge for a couple days—though honestly, in my house it never lasts more than a day! Actually, I think it tastes even better the next day, but don’t hold me to that…sometimes I can’t resist sneaking cold bites straight form the fridge.

Serving It Up: How I Do It

Always over piles of white rice, but if you’re feeling fancy, serve with steamed green beans or sprinkle those crunchy chow mein noodles on top. My cousin puts it in lettuce wraps, which is wild but…surprisingly good. Bonus points if you eat it with chopsticks—makes it taste more authentic (or at least, that’s what my kids tell me).

The Pro Tips I’ve Only Learned the Hard Way

I once tried to rush the sugar melting step—big mistake; you really do need to let it dissolve or you get weird little crunchy bits. Not good, trust me.
Use a big enough pan. Sauce splatter is real, and I have the stained shirts to prove it.

Those Random Questions Folks Always Ask Me

Does it really need bourbon? Nope! Juice works; stock works. But bourbon does give it something extra-special, you know?
Can I use frozen chicken? You can! Just thaw it first or you’ll have a right mess, and the sauce will be watery.
What about making it spicy? Totally! I sometimes stir in a chilli or two, or a good spoonful of Sriracha—fire away, mate.
I don’t have cornstarch. What now? Try flour or even instant mashed potato flakes in a bind. Weird, but hey, it thickens.
What do you do if it’s too sweet? Splash in some extra vinegar or a squeeze of lemon. Actually, I once tossed in some hot sauce and it balanced right out.

Lina

Easy Bourbon Chicken