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–+ servings
A plate of bourbon chicken with white rice.
4 from 2 votes

Bourbon Chicken

Bourbon chicken is a favorite at Chinese takeouts and mall food court. It's made with juicy, marinated chicken thighs fried until golden brown and tossed in a thick, sticky, sweet and savory "bourbon" sauce. It's an incredibly delicious and easy dish to make at home that takes 30 minutes or less, and it pairs perfectly with a side of steamed white rice or egg fried rice, egg rolls, and crab rangoons!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 4 servings

Ingredients
 

For the chicken:

  • 2 pounds boneless, skinless chicken thighs trimmed and cut into 1 inch pieces
  • 2 tablespoons water
  • 1 tablespoons regular soy sauce
  • 1½ tablespoons ginger peeled and grated
  • 1½ tablespoons garlic minced
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup cornstarch
  • 1 tablespoon oil any neutral oil

For the sauce:

  • ⅔ cup water
  • ⅓ cup regular soy sauce
  • ⅓ cup granulated sugar
  • 1 tablespoon ginger minced (about 1 inch per TBSP)
  • 1 tablespoon garlic minced (about 2-3 cloves per TBSP)
  • 1 tablespoon oil or as needed for cooking (any neutral oil)
  • ¼ cup fermented glutinous rice use a mix of both liquid and rice *see notes
  • 4 tablespoons cornstarch (mix every 4 TBSPs of cornstarch with 4 tablespoon of cold water to make slurry)

Optional for garnish:

  • Sesame seeds
  • Sliced green onion

Instructions

  • Marinate the chicken:
    In a mixing bowl, combine the chicken thighs, water, soy sauce, ginger, garlic, salt and baking soda. Mix until everything is well combined and most of the liquid is absorbed by the chicken. Next, add the egg and mix until well combined. Next, add the cornstarch and mix until no more dry cornstarch is visible. Finish by adding in the oil and mix until well combined.
    If you have time, let the chicken marinate for at least 30 minutes at room temperature or overnight in the fridge (up to 3 days) for best flavor.
  • Fry the chicken:
    When the chicken is done marinating, prepare the fry station. In a wok or tall pan, add about 2 inches of oil and heat it to 350°F (180°F). Also prepare a sheet pan with a cooling rack or a plate lined with paper towels.
    *If you prefer, you can pan fry the chicken instead of deep frying.*
  • When the oil is hot, add the marinated chicken into the oil one piece at a time. Make sure to NOT overcrowd the pan. Fry in batches if needed. Fry the chicken for about 5-6 minutes or until cooked through. Make sure to keep the oil temperature maintained around 350°F and break up the chicken if they start clumping together. Once cooked, remove the chicken and allow it to drain for a moment on the prepared sheet pan or plate.
  • Make the "bourbon" sauce:
    While the chicken is draining, prepare the sauce base. In a bowl, combine water, soy sauce, and sugar.
  • In a large nonstick pan over medium high heat, add the oil. Once the oil is hot, add the minced ginger and garlic. Saute until fragrant, about 15 to 30 seconds. Then add the fermented glutinous rice (liquid and all) and cook until all the alcohol has been cooked off, about a minute. Add the prepared sauce base to the pan and bring it to a simmer. Reduce the heat to a medium and let the sauce simmer for about 10 seconds, stirring occasionally to help the sugar dissolve. To finish, give the cornstarch slurry a good stir then add it to the sauce by drizzling in while stirring the sauce. Let the sauce simmer for about 15 seconds, stirring occasionally, until the sauce is thick and glossy.
    *If you prefer your sauce thinner, hold back about 1 tablespoon of cornstarch slurry.*
  • Finish:
    Add the fried chicken to the bourbon sauce and toss until everything is well coated. Enjoy while hot over steamed white rice or fried rice and garnish with toasted sesame seeds and green onions if desired.

Notes

Please refer to the post above for step by step photo references, tips, storage info, and FAQs!
  • Fermented glutinous rice (酒酿) - In lieu of actual bourbon, Chinese takeout often use fermented glutinous rice (sometimes called sweet rice wine/paste) for this dish. It has a very low alcohol content but enough to give bourbon chicken the flavor it needs. You can find it at most Asian markets in the refrigerated aisles. See our post above for a photo reference!

Nutrition

Serving: 1serving | Calories: 539.3kcal | Carbohydrates: 44.1g | Protein: 48.3g | Fat: 17.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 8.1g | Trans Fat: 0.1g | Cholesterol: 262mg | Sodium: 1984.5mg | Potassium: 664.1mg | Fiber: 0.6g | Sugar: 18.7g | Vitamin A: 122.4IU | Vitamin C: 1.8mg | Calcium: 44.2mg | Iron: 2.9mg
Keywords: chinese take-out
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