Bourbon Chicken

How to Make Bourbon Chicken

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the chicken with the 2 teaspoons of cornflour and the salt in a bowl until every piece is lightly coated.

   Mark done

2. Whisk the soy sauce, apple juice, brown sugar, ketchup, vinegar and red pepper flakes in a jug until the sugar dissolves, adding the bourbon if you are using it.

   Mark done

3. Heat the oil in a large frying pan or wok over high heat. Cook the chicken in a single layer in two batches for 4 minutes each, turning once, until golden and cooked through. Move it to a plate.

   Mark done Start 4 min timer

4. Lower the heat to medium. Add the garlic and ginger to the pan and cook for 30 seconds, stirring, until fragrant.

   Mark done Start 30 sec timer

5. Pour in the sauce, scrape up any browned bits and bring to a boil, then simmer for 3 minutes until slightly reduced.

   Mark done Start 3 min timer

6. Stir the cornflour mixture, add it to the pan and stir for 1 minute until the sauce turns glossy and coats the spoon.

   Mark done Start 1 min timer

7. Return the chicken and any juices to the pan and toss for 2 minutes until every piece is lacquered.

   Mark done Start 2 min timer

8. Serve over rice, scattered with the spring onions.

   Mark done

Tips for Making Bourbon Chicken

• Cook the chicken in two batches. A crowded pan steams the meat, and you want colour on it before the sauce goes in.
• Stir the cornflour mixture again just before you add it. The starch settles to the bottom of the cup within seconds.
• Taste the sauce before thickening. If it is too salty add a splash of apple juice, and if it is too sweet add a little more vinegar.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Bourbon Chicken

• Steamed white rice
• Steamed broccoli
• Egg fried rice

Storing & Reheating Bourbon Chicken

Keeps in the fridge for up to 3 days and reheats well in a pan or microwave with a splash of water to loosen the sauce. The cooked chicken freezes for up to 2 months.

Bourbon Chicken FAQ: Common Questions

Bourbon Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.