Can bourbon chicken be made without bourbon?

For the most authentic taste, bourbon chicken should be made with bourbon, but if that's not an option, there are several good substitutes that can still create a delicious dish. Other types of whiskey, such as Scotch, Irish whiskey, or Canadian whisky, can offer a comparable depth and smokiness. Dark rum is also an excellent alternative. For a non-alcoholic version, apple or pineapple juice mixed with a touch of vanilla extract can mimic the complexity bourbon brings to the recipe.

Can bourbon chicken be made with chicken breasts instead of thighs?

While chicken thighs are my first choice for their juiciness and flavor, chicken breasts can be used as a leaner option. I recommend using chicken tenderloins for best results. Keep in mind that the cooking time will be slightly shorter for chicken breasts or tenderloins compared to thighs, and you'll want to ensure the chicken breasts are not overcooked to maintain tenderness.

Is bourbon chicken spicy?

Traditional bourbon chicken has a balance of sweet and savory flavors with a hint of warmth from the ginger and garlic, but it's not typically spicy. However, you can easily increase the heat by adding crushed red pepper flakes to the sauce.

Bourbon Chicken - Once Upon a Chef

Bourbon Chicken

By Jenn Segal

Cook up a family favorite with Bourbon chicken, an easy-to-make dish that brings the flavors of New Orleans right to your kitchen.

Servings: 4 to 6

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

For the Sauce

¼ cup soy sauce
¼ cup (packed) light brown sugar
¾ cup water
¼ cup orange juice, from 1 orange
3 tablespoons bourbon
1 teaspoon toasted sesame oil
½ teaspoon freshly ground black pepper

For the Chicken

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons cornstarch

For Cooking

1½ tablespoons vegetable oil
2 cloves garlic, minced
1½ teaspoons grated fresh ginger
3 scallions, thinly sliced, light and dark green parts separated
1 tablespoon cornstarch combined with 1 tablespoon water
2 teaspoons rice vinegar

Instructions

Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined.
Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined.
To cook: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken all at once (the skillet will be very full; do your best to spread the chicken into a single layer), and cook, stirring every few minutes, until deeply golden brown and cooked through, about 10 minutes.
Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn. Add the remaining sauce mixture. Bring to a boil, then reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes. Stir in the cornstarch/water mixture and cook until the sauce is thickened, about 2 minutes. Off the heat, stir in the vinegar and sprinkle with dark green scallions. Serve over rice.

Nutrition Information

Per serving (6 servings)
Calories: 303
Fat: 11 g
Saturated fat: 2 g
Carbohydrates: 15 g
Sugar: 10 g
Fiber: 0 g
Protein: 31 g
Sodium: 733 mg
Cholesterol: 142 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.