Bourbon Chicken

Bourbon Chicken

Ready in 30 minutes
1594 review(s) averaging 4.5. 89% would make again

In Father's Day collection

Top-ranked recipe named "Bourbon Chicken"

Share it:

A flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana

This was a copycat recipe I found & modified of the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It's wonderfully sweet & spicy without being too hot. For kids that don't like hotstuffs, cut down on the pepper flakes!

"Adjusted this 4 serving to 6 servings and made it exactly as directed... was a bit too "soy" flavored for us and not enough sweet. next time, we will adjust to use less soy sauce and a little more apple juice. Next day leftovers were even tastier as the sauce had soaked into the chicken and gave it a "marinated" flavor as opposed to the stronger sauce of the day before. I look forward to further tweeking the recipe, making ahead of time, and freezing large portions for make ahead meals later on. was great served with lumpia rolls and steamed broccoli. :) "


Are you making this? 
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)

Original recipe makes 4 Servings



Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.


I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!


Added on Award Medal
Verified by stevemur

I served this with salad and shrimp sauce (double street bourbon sauce).





See 138 more photos
Calories Per Serving: 393 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " aphilbeck8 aphilbeck8

"Personally, I prefer making it this way  add bourbon" Suzioaud Suzioaud

Link in another recipe. What would you serve with this?

Reviews for Bourbon Chicken All 1594 reviews

I'd rate it:

sign in to add your comment

Get the free BigOven app on your phone.
Quickly find any recipe anywhere!


Recipe ideas by email


Add your review!

imridia 17 hours ago

I make this quite often. I do add cashew pieces for a little crunch, but otherwise, spot on! Love this recipe!
ekho 2 days 9 hours ago

This is an easy yet very good recipe. I made this last night and it turned out way better than I thought. Try it and you won't regret it??
Tata007 1 week ago

I had to double the sauce to be enough for the dish. Came out good, its very sweet at first then a bit spicy. Its goof, but I would probably not make it again.
jclayt01 2 weeks ago

Very good kids and adults all liked this chicken. We will make this again. Easy prep too.
rjhalvor 3 weeks ago

Where is the bourbon on this recipe???
BearHunter8 3 weeks ago
Hi BearHunter8, Bourbon chicken is a dish named after Bourbon Street in New Orleans. Sometimes bourbon is included as an actual ingredient, and sometimes not. It just depends on the recipe. You could try adding about 1/4 cup of bourbon in with the apple juice, sugar, ketchup, etc. - Elizabeth Schneider 3 weeks ago
The name "Bourbon" comes from Bourbon Street in New Orleans, where this recipe originated. - Steve Murch 2 weeks ago

It was okay.
brittany_danielle_cater 1 month ago

pauzle 1 month ago

Turned out really well and my family loved it! The only change I would make in the future would be to substitute boneless chicken thighs instead of breast meat. I did half thighs/half breast when I made it and the thigh pieces (as expected) were much more tender than the breast pieces. Obviously, it's not quite as healthy that way, but eh... ;) Also, since we have small kids, I only used 1/4 tsp of crushed red pepper, and it still had a little punch without being overwhelming for little tastebuds. Definitely a keeper!
shanita257 1 month ago

Amazing I added the sriracha sauce with mine as well and man is it delicious!
spicer09 1 month ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free