When you think of famous dishes originating from Louisiana, gumbo, po boys, and jambalaya typically comes to mind first. But what about Chinese food? Bourbon chicken has become a popular dish sold at Asian restaurants with roots starting in Cajun kitchens. The dish is said to be named after Bourbon Street in New Orleans, and it’s not surprising to find that one of the key ingredients is whiskey.
Pieces of chicken breast are stir-fried until tender and juicy, which takes less than 3 minutes in a wok. What makes this dish shine is the sauce. The unique combination of soy sauce, bourbon whiskey, maple syrup, tomato paste, and a pinch chili flakes for a hint of spiciness makes for an addicting meal.
The good news is it’s really easy to make, and a nice twist to the usual take out menu. You’ll be delighted to find that all of the ingredients blend seamlessly together for rich and savory flavors, with a caramel finish. You can even use the bourbon sauce as a marinade, or to glaze baked and grilled meats.
How To Make Bourbon Chicken
- Combine chicken stock, whiskey, soy sauce, maple syrup, tomato paste, vinegar, pepper, and chili flakes.
- Make a cornstarch slurry in a separate bowl.
- Stir-fry chicken in a wok until lightly browned.
- Add garlic and ginger and cook until fragrant.
- Pour in bourbon sauce and allow to simmer.
- Add cornstarch slurry, stir, and cook until thickened.
- Garnish with sesame seeds and green onions.
What ingredients are in bourbon sauce?
The base of bourbon sauce is soy sauce, whiskey, pure maple syrup, tomato paste, chicken stock, apple cider vinegar, and chili flakes. The combination creates a sweet, savory, and spicy flavor profile with a hint of smoke. A cornstarch slurry adds glossy, richness to the sauce, and it’s often used as a thickening agent in Chinese dishes.
What is the difference between bourbon and whisky?
Location, spelling, and ingredients. Bourbon is whiskey (with an “e”) made in the United States containing 51% corn in the fermented grain mash. It’s also typically aged in oak-charred barrels, bottled at no less than 80 proof and made without added flavoring, coloring or other additives. Scotch is whisky (no “e”) made in Scotland using mostly malted barley.
What type of whiskey should I use?
American whiskey has strong vanilla, oak, and caramel flavors. This single ingredient is what adds depth and an interesting taste to the dish. I used Knob Creek because that’s what my husband had in our liquor cabinet (don’t tell him!), but Jim Beam, Maker’s Mark, or Bulleit are some other fabulous options.
What do I serve with bourbon chicken?
Since this dish has flavors inspired from both Louisiana and Chinese cuisine, you’ve got a lot of options. Hot steamed rice, fried rice, or some chow mein would make for a nice dinner.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Does the alcohol cook out of the sauce?
Alcohol evaporates at about 172ºF (78ºC) and simmering the bourbon sauce between 185 to 205ºF (85 to 96ºC) removes some but not all of the whiskey. At least 30 seconds at a temperature above the boiling point starts the evaporation, but it would take hours to completely cook off.
Bourbon Chicken
Ingredients
- 1 cup unsalted chicken stock, (240ml)
- 1/4 cup bourbon whiskey, (60ml)
- 1/4 cup soy sauce , (60ml)
- 1/4 cup pure maple syrup, (60ml)
- 2 tablespoons tomato paste, (30ml)
- 2 teaspoons apple cider vinegar, (10ml)
- 1/4 teaspoon black pepper
- 1/8 teaspoon red chili flakes
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon vegetable oil, (15ml)
- 1 teaspoon sesame oil, (5ml)
- 1 1/2 pounds boneless skinless chicken breasts, (681g) cut into 1-inch chucks
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Whisk together chicken stock, bourbon whiskey, soy sauce, maple syrup, tomato paste, apple cider vinegar, black pepper, and chili flakes in a medium bowl.
- Whisk together cornstarch and water in a small bowl.
- Heat a wok or large saute pan over medium-high heat. Once hot add vegetable oil and sesame oil.
- Add chicken and spread into one layer. Allow chicken to cook for 2 minutes without moving.
- Stir-fry chicken until no longer pink, 1 minute.
- Add garlic and ginger, stir-fry for 30 seconds.
- Add in bourbon sauce mixture. Simmer for 2 to 3 minutes, stirring occasionally to help some of the alcohol evaporate and sauce reduces slightly.
- Stir cornstarch slurry and then add to the pan. Stir bourbon chicken until sauce has thickened, 60 to 90 seconds.
- Serve bourbon chicken garnished with sesame seeds and green onions.
Notes
- Feel free to reduce the amount of bourbon in the recipe if you want a less strong flavor.
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Jessica, this looks delicious! Could I add some veggies to the stir fry?
Yes, you can definitely add some veggies. I like chopped bell peppers, sugar snap peas, broccoli, or zucchini. I would remove the chicken after its cooked, stir fry the veggies, and then add the chicken back in when you simmer the sauce.
Thanks, Jessica!
I gave this a try last night. I, too, wanted more veggies, so I rough-chopped 8 oz white mushrooms & a large red pepper into ~.5″ chunks. I cooked them first, pulled them out, draining the pan of their juices, added the oils again and cooked the chicken. Once I got to mixing everything together, I wound up with a very thin sauce in which everything was almost floating…but all the recipe ingredients were there. We missed the sticky thick sauce that is so typical of these great chicken dishes.
The flavor was good…we could taste the variety of layers, but it seemed to lack a deep, rich umami flavor that would have taken it over the top.
I’ll give this another try; (I have LOTS of Jim Beam now!), maybe leave out the veggies, and use 1/2 C. of chicken broth at first, adding slowly at the end, and see how that works (unless you can lend insight into what may have happened).
It’s definitely a good recipe…but the way I cook it just needs a little work…LOL
Hi JJ- Did some of the liquid reduce slightly (particularly the alcohol) when you simmered the chicken in the sauce for adding in the cornstarch?
Yes, it did reduce. In fact, once eaten, we didn’t notice any whiskey/alcohol flavoring at all. I’m sure the bourbon is one of those “hidden” flavors that chemically enhances the mix of flavors overall. I’m not too worried about the thickness; I can work with that. It was wishing for a little deeper enhancement (i.e. umami) that took it to “wow”. I know mushrooms help with bringing out flavor, but the way I made it, something was missing (for me/us). Otherwise a very nice recipe.
OK good to know! You could always bump up the cornstarch if you want it thicker. As for umami, mushrooms are great! Maybe some hoisin or oyster sauce if you want more of a pop of savoriness since there is already some soy sauce.
I tried the recipe and it was delicious. My husband and I enjoyed it and we will definitely have it again
I made this dish for me and my husband. We loved it. Would definitely make again