Pioneer Woman Bourbon Chicken

This easy Bourbon Chicken recipe by Pioneer Woman is packed with flavor! Tender chicken thighs are cooked until crispy, then coated in a sweet and savory bourbon sauce. Serve it over rice with sesame seeds and scallions for a delicious meal.

Ingredients Needed:

• 2 lb. boneless skinless chicken thighs
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 tbsp. cornstarch
• 1/4 cup vegetable oil
• 3 cloves garlic (chopped)
• 1 tbsp. grated fresh ginger
• 1 cup + 1 tbsp. chicken stock (divided)
• 1/2 cup apple juice
• 1/4 cup bourbon
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 2 tbsp. apple cider vinegar
• 1/4 tsp. crushed red pepper flakes
• 1 1/2 tsp. cornstarch (for thickening)
• White rice (for serving)
• 1 tbsp. toasted sesame seeds
• 2 scallions (thinly sliced)

How To Make Bourbon Chicken:

1. Prepare the Chicken: Cut the chicken into bite-sized pieces. Toss chicken with salt, pepper, and 2 tablespoons of cornstarch in a large bowl until well-coated.
2. Cook the Chicken: Heat vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken in a single layer and cook, turning, until browned, crispy, and cooked through (about 6 minutes). Transfer to a plate and repeat with the rest of the chicken.
3. Make the Sauce: Return the skillet to medium heat. Add garlic and ginger and cook for about 1 minute. Add 1 cup of chicken stock, apple juice, bourbon, soy sauce, brown sugar, apple cider vinegar, and crushed red pepper flakes. Stir and bring to a simmer. Cook until the sauce is reduced by half.
4. Thicken the Sauce: In a small bowl, whisk together the remaining 1 tablespoon of chicken stock and 1 1/2 teaspoons of cornstarch. Add to the skillet, whisk, and bring to a boil. Simmer for 1 minute until the sauce thickens.
5. Finish the Chicken: Add the cooked chicken back to the skillet. Cook for 1-2 minutes to warm through and coat the chicken in the sauce.
6. Serve: Serve the bourbon chicken over white rice. Top with toasted sesame seeds and thinly sliced scallions.

Recipe Tips

• Use Boneless, Skinless Thighs: Chicken thighs stay juicier and more flavorful than chicken breasts, making them perfect for this recipe.
• Don’t Skip the Cornstarch: Coating the chicken in cornstarch helps create a crispy exterior when frying, which holds up well to the sauce.
• Let the Sauce Reduce: Allow the sauce to simmer and reduce by half. This thickens the sauce and intensifies the flavors.
• Adjust Bourbon to Taste: If you prefer a milder bourbon flavor, reduce the amount slightly, or for a stronger kick, increase the bourbon by 1-2 tablespoons.
• Serve Immediately for Best Texture: For the crispiest chicken, serve as soon as it’s ready. The longer it sits, the softer the chicken coating becomes.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftover bourbon chicken in an airtight container in the fridge for up to 3 days.

Freezing: Freeze the chicken in a sealed container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the chicken on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat in the microwave in 1-minute intervals, stirring in between.

Nutrition Facts

• Calories: 633
• Fat: 25 g
• Saturated fat: 4 g
• Trans fat: 0 g
• Cholesterol: 215 mg
• Sodium: 2068 mg
• Carbohydrates: 40 g
• Fiber: 1 g
• Sugar: 31 g
• Protein: 50 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Italian Chicken Soup
• Pioneer Woman Fried Chicken Recipe
• Pioneer Woman Chicken Enchiladas Recipe
• Pioneer Woman Chicken Bacon Ranch Casserole