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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Pioneer Woman Bourbon Chicken
Description
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the bourbon chicken over white rice. Top with toasted sesame seeds and thinly sliced scallions.
Notes
- 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.
Pioneer Woman Bourbon Chicken