Bourbon Chicken Recipe | 波本鸡

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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!

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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

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Equipment:

• Cast Iron Skillet / Pan

• Sauce Pot

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Directions:

1. Please visit my "How To Make Chicken Stock" page for the recipe.

2. Please visit my "How To Make Chinese 5 Spice" page for the recipe.

3. Prepare the Marinade.

4. In a large bowl, combine all marinade ingredients except for the oil.

5. Add the chicken and mix until well coated.

6. Cover and refrigerate for at least 2 hours.

7. Sear the Chicken.

8. Heat oil in a skillet over medium heat.

9. Once hot, sear the chicken for 1 minute on one side.

10. Flip and cook for another minute on the other side.

11. Be careful not to burn it. Set aside on a plate to rest.

12. Save any leftover marinade.

13. Make the Glaze.

14. In a small sauce pot, combine all glaze ingredients except for the slurry.

15. Add in the leftover marinade and any juices from the resting chicken.

16. Bring the mixture to medium heat. Stir until the sugar has fully dissolved.

17. While that’s simmering, slice the chicken into thick strips.

18. Add the sliced chicken into the simmering glaze.

19. Cook until the chicken is fully heated through and coated.

20. Remove the chicken slices and plate them over hot cooked rice.

21. Finish the Glaze.

22. Stir in the cornstarch slurry and cook until the glaze thickens.

23. Drizzle the glaze generously over the chicken and rice.

24. Garnish with chopped scallions.

25. Serve immediately.

Chickenlicious...

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Recipe Video: