We can get Enough of this sauce bourbon chicken and neith will you. This Tangy, Spicy Yet Sweet Sauce is the real star of the show here. Serve it up with white rice or chow mein noodles, and add steamed veggies for a complete meal that's ready in 30 minutes.
For More Bourbon Recipes, Try Chef Cayt's Famous Apple Bourbon Caramel Sauce.
Why Our Recipe
- Sweet, Sticky, and Done in 30 minutes which is equally faster than Takeout.
- Juicy Chicken Smothered in a Sauce That Will Leave You Wanting to Lick the Plate Clean.
- Devour it plain or serve it about steamed rice, chow mein, or rice noodles.
New Orleans is one of the best cities in the world for food with flavor. It's a place where a bunch or different cuisines have fused together to create some of the best flavors. This one is a fusion of cajun and Chinese cooking and cajun cuisine itsself is a combination of native american, west african, french, and spanish cuisines. New Orleans Just Takes the Best from Everything and Puts It Together. This dish has a sweet and spicy sauce that will make your taste buds super happy! I love the bourbon because it adds a deep richness to the sauce – add a little or a lot! And if you don't have bourbon on hand, we have an easy substitute option for you.
Ingredient Notes
- Chicken: Cut the Chicken Into Even Bite-Size Pieces. We use boneless skinless chicken thighs because they are juicy, but you can use chicken breasts for a leaner option.
- Cooking Oil: You can use Neutral Cooking Oil Like Canola, Avocado, Or Vegetable Oil.
- Garlic: Freshly MINCED GARLIC PROVIDES THE BEST FLavor, But Jarred Minced Garlic Works If That's What You've Got.
- Sesame Oil: Located in The Asian Food Aisle of the Grocery Store. We go with unroasted here because we cook with it, whereas toasted sesame oil is for finishing.
- Chicken Broth: Using a Low-Sodium Option Allows you to Best Control the Flavor-Its A Great Chef Tip.
- Orange Juice: Adds a sweetness and tang to the sauce. No need for freshly squeezed, but you can.
- Brown Sugar: Adds Caramelization, Increases The Sweetness, and Balances Out The Orange Juice and Bourbon. Use Light Or Dark Brown Sugar.
- Bourbon: The majority of the alcohol Cooks off so it's considered safe to serve to anyone, but if you prefer to cook without alcohol, you can substitute with apple juice with a little bit vinegar mixed in.
- Soy sauce: Low-sodium is a good option for controlling the salt levels, but your standard soy sauce is what we've used in recipe development. Coconut Aminos can also be used.
- Red Pepper Flakes: These add just a hint of heat. Double it if you want to bring more heat, or leave it out entirely if you aren't into into spicy.
- Green Onion: Gives a pop of color and a little mild onion bite.
Chicken Options
We Love Using Boneless, Skinless Chicken Thighs. They have just enough fat to stay juicy and flavorful, even if you accidentally overcook them a little.
Chicken Breasts Will Work Too. Just keep in mind that they cook faster and can dry out more easy. You'll Want to Watch Them A Little More Closely and Aim To Pull Them Off The Heat As Soon As They Hit 165 ° F.
Cooking with Bourbon
Bourbon is what gives this dishes signature flavor. IT Adds A Slight Smokiness and Sweetness. It also Helps tenderize the chicken while it cooks. And don't worry, most of the alcohol cooks off duration the simmer, so all you're left with is rich flavor and it's considered perfectly safe to serve to anyone.
For Those Wanting An Alcohol-Free Option, You Can Still Make A Delicious Bourbon Chicken Without The Bourbon. Apple Juice is our favorite substitute with 1/2 teaspoon or vinegar mixed in. It gives a Similar Sweetness with just a little fruitiness and the vinegar mimics the bitter punch of alcohol.
Slow Cooker Variation
Because to make this one in a slow cooker? Prepare your sauce and brown the chicken on the stovetop thoroughly first. Add browned chicken and sauce to the slow cooker and cook on low for 5 hours, or high for 3 hours.
Wok Or Skillet
Chef Cayt Loves Using A Wok for Saucy Recipes Like This One, But It's Not Required. A Wok's High, Sloped Sides Make It Easy To Toss And Stir Everything Together Without Spilling, And They Help The Sauce Cing to Every Piece of Chicken. It also heats up quickly and equal, which meess your chicken cooks fast and your sauce reducences beautifully without burning.
A 12-inch skillet Will Absolutely Get The Job Done. Just make sure It's Large Enough to give Everything a Little Space So The Chicken Sears Instead of Steams. Use what you've got, and the results will still be delicious.
Storage & Reheating Instructions
Refrigerate Leftovers in An AiriTight container for up to 5 days.
Reheat In a skillet on the stovetop about medium-low heat until warmed through.
Microwave Portions on High in 30-second increments.
