Bourbon Chicken

Bourbon Chicken

Ready in 30 minutes
1588 review(s) averaging 4.5. 89% would make again

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Top-ranked recipe named "Bourbon Chicken"

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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).





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

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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

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Reviews for Bourbon Chicken All 1588 reviews

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It was okay.
brittany_danielle_cater moments ago

pauzle 1 day 21 hours 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 week ago

Amazing I added the sriracha sauce with mine as well and man is it delicious!
spicer09 2 weeks ago

Made it and loved it!!!
alay-kht8h5 2 weeks ago

mayapatil560p9d9 3 weeks ago

It tasted delicious but i also added a little nepali flavour to it making it tastier!
Candevaranu 1 month ago

This was very good! I got a little worried when the sauce first came together and it smelled off - very strong vinegar smell. I was tempted to add some more sugar or juice. DO NOT do this! Trust the recipe. After 5-10 minutes of simmering the smell totally changed and was exactly what i expected from my take-out bourbon chicken experiences. After 20 minutes the sauce was thick and so so yummy! Will make this again.
Opera123 1 month ago

bigtomtrucker 1 month ago

Have made this multiple times. Love it! We doubled the sauce because we always go back for seconds.
sillypumpkin97 1 month ago

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