Name: Chinese Sweet & Savory Bourbon Chicken
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4-6
Ingredients: For the Chicken; 1½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1 tablespoon soy sauce; 3 tablespoons cornstarch; 1 tablespoon vegetable or canola oil; ¼ cup low-sodium soy sauce; ¼ cup water; ¼ cup bourbon; ¼ cup packed light brown sugar; 2 tablespoons ketchup; 1 tablespoon hoisin sauce; 2 tablespoons rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 tablespoon fresh grated ginger; ½ teaspoon Chinese five spice powder; ½ teaspoon cayenne pepper; ½ teaspoon fine sea salt; 2 teaspoon cornstarch (for thickening); 4 tablespoons water (for thickening); Green onions, sliced on the bias; Toasted sesame seeds

Mains

Chinese Sweet & Savory Bourbon Chicken

Author: Mary DiSomma

When I think of comfort food, Chinese takeout is one of the first things that comes to mind. Chicago is a city of legendary takeout: so many cultures and flavors all right at your fingertips. And yet, as much as I love picking up dinner on a busy weeknight, there’s something so satisfying about recreating those same dishes at home. Based on Chinese restaurant takeout, one of my favorites is this Chinese bourbon chicken recipe with homemade sweet and savory sauce.

Ingredient Tips

Bourbon chicken is another Chinese-American recipe believed to have originated on Bourbon Street in New Orleans. It combines sweet and tangy sauce with tender chunks of chicken for a dish that feels both familiar and unique. Bourbon whiskey adds depth and warmth, while Chinese five spice gives it that unforgettable flavor complexity.

If I had to describe it in one bite, I’d say bourbon chicken is sticky, savory, and just the right amount of sweet. The bourbon caramelizes with brown sugar, ketchup, and soy sauce, resulting in a rich glaze that perfectly coats each and every piece of chicken. It’s not fiery, but it often has a gentle kick that balances the sweetness.

Preparation + Preservation Tips

Use boneless chicken thighs. They will stay juicier and more tender than chicken breasts in this recipe, and the boneless, skinless ones are just easier to work with.

Don’t skip the marinade. That quick dip in soy sauce helps keep the chicken searing beautifully and keeps it from drying out. Tossing it in cornstarch before cooking gives it that classic light breading you crave.

Keep the pan hot. For the best texture, stir-fry the chicken in batches so it sears instead of steaming.

Make the sauce glossy. A cornstarch slurry at the end ensures the bourbon sauce thickens up into that perfectly shiny, sticky glaze.

One of the best things about bourbon chicken is how versatile it is. Serve it the classic way—over a big bowl of white rice—or try it with some steamed vegetables like broccoli, snow peas, or bok choy to balance out the richness. Lo mein noodles are a great option too, and my Super-Easy Gluten-free Crunchy Asian Coleslaw would make a wonderful side dish!

For me, bourbon chicken is the best of both worlds—it’s fast enough for a weeknight dinner but flavorful enough to serve to guests. It’s also a little reminder of how American cooking celebrates tradition while also embracing reinvention. I may be Italian-American at heart, but I can always get behind a dish that takes classic flavors and gives them a whole new spin.

Super-Easy Gluten-free Crunchy Asian Coleslaw➝

Extra Tips

Bourbon chicken and teriyaki chicken are similar, but they are not the same. Teriyaki chicken is a Japanese dish made with soy sauce, mirin, and sugar for a lighter, sweeter glaze. Bourbon chicken, on the other hand, is bolder and more layered. It’s sweet, salty, tangy, and a little spicy thanks to cayenne pepper and Chinese five spice. Where teriyaki sauce is glossy and simple, bourbon chicken has a deeper, more caramelized sauce with smoky notes from the bourbon.

When you think about chicken dishes from Chinese restaurants, you probably imagine tender, bite-sized pieces of chicken, lightly breaded and served with rice and a flavorful sauce. One of the most famous variations is General Tso’s chicken, invented in 1970s New York by Peng Chang-Kuei, a Chinese immigrant. Similar lightly breaded chicken pieces were also served in China, but traditional sauce recipes never combined multiple flavor profiles like sweet and savory (or sweet and sour). That’s still the case today, too, by the way! Orange chicken was first cooked up by Panda Express in the 1980s.

We might think of them as classics today, but chicken dishes like this one are actually pretty recent culinary creations! My version imitates the takeout we all know and love, with a twist: you’ll combine soy sauce, ginger, garlic, and Chinese five spice in a rich bourbon glaze. The result is tender chicken coated in a sticky, sweet-and-savory sauce that tastes just like takeout. Maybe even better. And it only takes about 30 minutes to make!