Bourbon chicken has long been my favorite takeout dish. It features tender, seared chicken tossed in a glossy, sweet‑umami sauce. Traditionally served with fried rice and stir‑fried vegetables, it also pairs nicely with simple noodles or any plain carbohydrate that soaks up the sauce.
I haven’t always been a fan of takeout—the flavors often felt artificial and my parents rarely allowed it when I was a child. About five years ago I finally tried the bourbon chicken at Bourbon Street Grill and the combination of a nice char on the chicken with that caramelized, slightly sticky sauce changed my mind. Since then it’s the takeout I crave most.
Important ingredients for bourbon chicken
Chicken thighs
Boneless, skinless chicken thighs are ideal for this recipe. They stay juicy and tender even after searing and simmering in the sauce. If you prefer to trim visible fat for a leaner result, remove excess pieces before marinating, but keep the thighs rather than switching to breasts to avoid drying out the meat.
Hoisin sauce
Hoisin sauce is central to the flavor profile here — it brings a thick, sweet, and savory base that the other ingredients build on. I don’t recommend omitting it. If you absolutely must substitute, teriyaki sauce is the closest convenient alternative, but the depth of hoisin is unique.
Bourbon for bourbon chicken?
True to its name, this recipe includes a small splash of bourbon. If you prefer not to use alcohol, you can omit it without ruining the dish—the cooking process evaporates most of the alcohol and leaves behind subtle caramel and vanilla notes when used.
Chinese five spice powder
Chinese five spice adds aromatic complexity. It commonly blends cinnamon, fennel, cloves, star anise, and Szechuan pepper or black pepper. Use it sparingly—the spice is concentrated, and a small amount goes a long way to enhance the sauce.
Bourbon Chicken
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Ingredients
- 6 boneless chicken thighs
- 1 handful broccoli, (optional)
Marinade
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp hoisin sauce
- 1½ tbsp mirin
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 shots bourbon
- ½ tsp Chinese five spice
Instructions
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Combine all marinade ingredients in a bowl until the sugar dissolves and the hoisin is evenly distributed.¼ cup soy sauce,
¼ cup brown sugar,
2 tbsp hoisin sauce,
1½ tbsp mirin,
2 tsp garlic powder,
1 tsp black pepper,
2 shots bourbon,
½ tsp Chinese five spice -
Add the chicken thighs to the marinade, toss to coat, and refrigerate. Marinate for at least 30 minutes and up to 24 hours for deeper flavor. Remove from the fridge about 30 minutes before cooking to take the chill off.
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If using broccoli, blanch it in boiling water for 1 minute, then drain and set aside so it stays bright and crisp.
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Heat a skillet over medium‑high heat and add 1 tablespoon of neutral oil. When the pan is hot, sear the chicken thighs for about 3 minutes per side until they develop a golden crust. Remove the pieces from the pan and reserve the marinade.
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Slice or chop the seared chicken into bite‑sized pieces. Return the chicken to the pan, pour in the reserved marinade, and bring the sauce to a boil.
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Reduce to a simmer and cook for 1–2 minutes until the sauce thickens slightly and coats the chicken. Add the blanched broccoli and cook another 1–2 minutes so the broccoli warms through but remains crisp.
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Taste and adjust seasoning if necessary. Finish by scattering sliced green onions and a sprinkle of sesame seeds over the top before serving.
Additional Info
If you enjoyed this recipe, check out some more here:
- Beef pepper rice
- Katsudon