Spicy Bourbon Chicken is perfectly sweet, sticky and spicy, made in just one pan for a quick weeknight dinner with tasty leftovers. Watch the short video tutorial below and see how amazing this dish is!
We enjoy simple, flavorful Asian-inspired meals the whole family loves. Other favorites include Instant Pot Orange Chicken, Slow Cooker Garlic Sesame Chicken and One-Pan Italian Chicken.
Easy Bourbon Chicken
Spicy Bourbon Chicken is one of my go-to quick Chinese-style dinners for busy evenings. The homemade sauce is sweet, sticky and has a pleasant heat that easily outshines takeout. You can make it with chicken breasts, thighs or even shrimp. Serve it over rice or noodles with steamed or stir-fried vegetables for a complete meal.
I often make a double batch so there are leftovers for lunches or an easy reheat the next day. It’s a one-pan recipe with minimal prep and cleanup, and the flavors intensify as it cools and reheats.
Why You’ll Love This Recipe
- Quick and simple to prepare—ideal for weeknights.
- Great leftovers that pack well for lunches.
- One-pan cooking keeps cleanup to a minimum.
- A delightful balance of sweet, spicy and sticky textures.
Does Bourbon Chicken Contain Bourbon?
Yes—the recipe uses bourbon for flavor. As the sauce simmers, most of the alcohol cooks off, leaving the rich, caramel-like bourbon notes. If you prefer to avoid alcohol entirely, substitute apple juice or apple cider for a similarly delicious result.
How to Make It in a Crockpot
This recipe adapts well to a slow cooker. Brown the chicken first, then combine half the amount of the sauce ingredients and pour over the chicken. Note that the sauce won’t reduce the same way it does on the stovetop. Cook on low for 5 hours or high for 3 hours. In the last 30 minutes, stir in the final tablespoon of cornstarch slurry and cook on high until thickened.
What to Serve with Spicy Bourbon Chicken
- White or brown rice
- Steamed or roasted vegetables such as broccoli, asparagus or bok choy
- Noodles, including soba or lo mein-style noodles
Storage
Allow the dish to cool, then store in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator and reheat gently.
Recipe Tips
- Use quality chicken (breasts or thighs) or try shrimp for a different twist.
- Cornstarch is recommended for the slurry to achieve the glossy, sticky sauce—flour won’t give the same result.
- Fresh ginger and garlic make a noticeable difference in flavor.
- Add red pepper flakes for extra heat if you like it spicier.
- Adjust the garlic to your preference—more garlic adds depth and aroma.
- Any good bourbon will work; cognac can be used as an alternative for a different profile.
- If avoiding alcohol, replace bourbon with apple juice or apple cider.
- Garnish with sesame seeds and sliced green onions for color and texture.
Tools and Ingredients I Used
- Soy sauce – a low-sodium soy sauce helps control saltiness.
- Cornstarch – preferred for thickening and creating a glossy sauce.
Spicy Bourbon Chicken
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Ingredients
- 2 tablespoons sesame oil or canola oil
- 2 pounds chicken breast or chicken thighs cut into 1 inch cubes
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon chili powder
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup bourbon
- 1 tablespoon rice wine vinegar
- 1/4 cup apple juice
- 1 tablespoon ketchup
Cornstarch Slurry:
- 1 tablespoon cornstarch
- 1 tablespoon apple juice or water
Garnish:
- sesame seeds
- green onions
Instructions
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In a medium bowl combine soy sauce, brown sugar, bourbon, rice wine vinegar, apple juice and ketchup. Stir well and set the sauce aside.
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Heat sesame oil in a large skillet or wok over medium-high heat.
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Add the chicken and sauté until cooked through and lightly browned.
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Add garlic, ginger, red pepper flakes and chili powder; sauté for about 1 minute until fragrant.
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Pour the prepared sauce over the chicken and bring to a simmer. Cook for 4–5 minutes to let flavors meld.
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Whisk cornstarch with apple juice or water in a small bowl to make a slurry.
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Gradually add the slurry to the sauce, stirring constantly until it thickens, about 3–4 minutes.
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If you prefer a thicker sauce, add more cornstarch slurry a little at a time.
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Serve immediately over rice or noodles and garnish with sesame seeds and green onions.
Video
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