How to Make Bourbon Chicken with a Perfectly Flavored Glaze
How to Make Bourbon Chicken with a Perfectly Flavored Glaze is a medium American Chinese recipe that serves 4. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 9 min | Cook: 21 min | Total: 40 min
Cost: $8.40 total, $2.10 per serving
Ingredients
- 0.5 cup Soy Sauce (low‑sodium, good quality)
- 0.5 cup Brown Sugar (dark brown sugar, packed)
- 0.25 cup Water (room temperature)
- 2 tablespoon Bourbon (good quality bourbon, 80 proof)
- 1 teaspoon Toasted Sesame Oil (toasted, adds nutty aroma)
- 0.5 teaspoon Cracked Black Pepper (freshly cracked)
- 2 pound Boneless Skinless Chicken Thighs (trimmed of excess fat, cut into 1‑inch pieces)
- 2 tablespoon Vegetable Oil (neutral oil for high‑heat cooking)
- 2 tablespoon Corn Starch (for velveting)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 clove Garlic (minced)
- 2 teaspoon Cider Vinegar (adds bright acidity)
Instructions
Prepare the Bourbon Sauce
Combine soy sauce, brown sugar, water, bourbon, toasted sesame oil, and cracked black pepper in a microwave‑safe bowl. Whisk briefly, then microwave for 2 minutes to dissolve the sugar.
Time: PT2M
Trim and Cube Chicken
Trim any visible fat from the chicken thighs and cut the meat into 1‑inch pieces. Pat pieces dry with paper towels.
Time: PT5M
Preheat Skillet
Add 2 Tbsp vegetable oil to the 12‑inch non‑stick skillet and heat over medium‑high until the oil shimmers.
Time: PT2M
Velvet the Chicken
Place the chicken pieces in a bowl, add 2 Tbsp of the prepared sauce mixture and 2 Tbsp corn starch, and toss until every piece is evenly coated.
Time: PT2M
Cook the Chicken
Transfer the coated chicken to the hot skillet in a single layer. Cook, stirring occasionally, for about 10 minutes until the pieces are well‑browned and reach an internal temperature of 165°F.
Time: PT10M
Add Aromatics
Push the chicken to the side of the pan, add 1 tsp grated ginger and 2 minced garlic cloves, and sauté for 30 seconds until fragrant.
Time: PT30S
Simmer the Sauce
Pour the remaining sauce mixture into the skillet, bring to a boil, then reduce to a simmer. Cook 6‑8 minutes, stirring, until the sauce thickens to a syrupy nappe consistency that coats the back of a spoon.
Time: PT7M
Finish with Acid
Remove the skillet from heat and stir in 2 tsp cider vinegar for a bright finishing note.
Time: PT1M
Serve
Serve the bourbon chicken over hot cooked rice and enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Soy Sauce: Tamari
- Instead of Brown Sugar: Coconut sugar, Maple sugar
- Instead of Bourbon: Whiskey, Rum
- Instead of Toasted Sesame Oil: Regular sesame oil, Neutral oil
- Instead of Cracked Black Pepper: White pepper
- Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breast (less tender)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Corn Starch: All‑purpose flour (will coat less crisply)
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Cider Vinegar: Rice vinegar, Apple cider vinegar
Equipment Needed
- 12‑inch Non‑Stick Skillet
- Mixing Bowl
- Whisk (optional)
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Microwave (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Velvet the chicken with cornstarch and sauce mixture
- Cook chicken until properly browned without overcrowding
- Simmer sauce to nappe consistency
- Ensure chicken reaches safe internal temperature of 165°F
Chef Tips from the Video
- Use a bourbon you enjoy drinking; the flavor shines through the sauce.
- Add a splash of fish sauce for extra umami if desired.
- Toast the sesame oil briefly before adding to the sauce to enhance its nutty aroma.
Troubleshooting
Sauce remains thin and does not coat the chicken.
Continue simmering uncovered, stirring frequently, until the sauce reduces to a syrupy consistency.
Chicken turns dry or tough.
Do not overcook; remove the chicken once it reaches 165°F. The velveting coating helps retain moisture.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the sauce ahead of time and refrigerate; give it a quick whisk before using.
- Trim and cube the chicken, then store in a sealed bag with a drizzle of oil for up to 24 hours.
- Reheat leftovers over low heat, adding a splash of water or broth to loosen the sauce.
Frequently Asked Questions
What is the cultural significance and history of Bourbon Chicken in American Chinese cuisine?
Bourbon Chicken is a modern American Chinese staple that blends classic Chinese sweet‑savory sauces with the distinctly American flavor of bourbon whiskey, reflecting the fusion of Asian techniques with Western ingredients that emerged in the late 20th century.
What are the traditional regional variations of Bourbon Chicken within American Chinese cuisine?
While the core ingredients—soy sauce, brown sugar, and bourbon—remain consistent, some regions add pineapple for a tropical twist, others increase the ginger or incorporate chili oil for heat, and a few recipes use hoisin sauce instead of soy for a richer flavor.
How is Bourbon Chicken traditionally served in American Chinese restaurants?
It is typically presented over a bed of steamed white rice or fried rice, allowing the glossy sauce to soak into the grains. Occasionally it is paired with sautéed vegetables like broccoli or snap peas for color and texture.
What occasions or celebrations is Bourbon Chicken commonly associated with in the United States?
Bourbon Chicken is a popular choice for casual family dinners, pot‑lucks, and game‑day gatherings because it can be made in large batches, stays flavorful when reheated, and offers a comforting sweet‑savory profile that appeals to many palates.
How does Bourbon Chicken fit into the broader American Chinese cuisine tradition?
It exemplifies the American Chinese tradition of adapting classic Chinese cooking methods—like velveting and stir‑frying—with locally beloved flavors such as bourbon, creating a dish that feels both familiar and novel to American diners.
What are the authentic traditional ingredients for Bourbon Chicken versus acceptable substitutes?
Authentic ingredients include low‑sodium soy sauce, dark brown sugar, good‑quality bourbon, toasted sesame oil, and chicken thighs. Acceptable substitutes are tamari for soy sauce, coconut sugar for brown sugar, whiskey for bourbon, regular sesame oil or neutral oil, and chicken breast if a leaner option is desired.
What other American Chinese dishes pair well with Bourbon Chicken?
Bourbon Chicken pairs nicely with classic sides such as egg‑fried rice, lo mein noodles, steamed broccoli with garlic, or a simple cucumber salad dressed with rice vinegar, balancing the sweet‑savory main with fresh or starchy accompaniments.
What are the most common mistakes to avoid when making Bourbon Chicken?
Common pitfalls include overcooking the chicken, which can dry it out; adding the sauce too early before the chicken is browned, leading to soggy pieces; and not reducing the sauce enough, resulting in a watery finish. Following the velveting step and simmering to a nappe consistency prevents these issues.
Why does this Bourbon Chicken recipe use the velveting technique instead of marinating the chicken longer?
Velveting coats the chicken with a thin starch barrier that locks in moisture during high‑heat cooking, giving a consistently tender texture. A long marinate can flavor the meat but doesn’t provide the same protective layer, so the chicken can become dry if overcooked.
What does the YouTube channel America's Test Kitchen specialize in?
The YouTube channel America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that emphasize reliable techniques, precise measurements, and reproducible results for home cooks of all skill levels.
Last updated: September 6, 2026
