This bourbon chicken features tender, marinated chicken thighs cooked on a griddle and glazed with a rich, caramelized bourbon-soy sauce infused with five-spice powder. It's an easy-to-execute Chinese-American favorite that rivals takeout.
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Slice the boneless, skinless chicken thighs into thin strips.
Place the chicken strips into a large zip-top bag.
For the marinade, add 1/8 tsp Chinese five spice powder, 1 tbsp bourbon, 4 tbsp soy sauce, 1 tbsp hoisin sauce, and 4 tbsp granulated sugar to the bag with the chicken.
Seal the bag, removing excess air, and shake well to combine. Massage the marinade into the chicken.
Let the chicken marinate for at least one hour, or overnight for best results.
While the chicken marinates, prepare the sauce. In a measuring cup or bowl, combine 1 cup water, 4 tbsp granulated sugar, 4 tbsp brown sugar, 1 tbsp bourbon, 4 tbsp soy sauce, 1 tbsp hoisin sauce, and the minced garlic.
Add the cornstarch to the sauce mixture.
Stir the sauce well until the cornstarch and sugars are dissolved, then set aside.
Preheat a griddle or large skillet over medium heat and add cooking oil.
Add the marinated chicken to the hot griddle.
Cook the chicken, stirring occasionally, until it's cooked through and charred to your liking.
Push the cooked chicken to form a well in the center of the griddle.
Stir the sauce again to ensure the cornstarch is incorporated, then pour the sauce over the chicken.
Mix the chicken with the sauce and continue to cook, stirring, until the sauce has thickened to a glossy glaze.
Remove from heat and serve immediately.
Store cooked chicken and sauce separately in airtight containers for up to 3 days; reheat in a skillet over medium heat or microwave until warmed through.
griddle or cast-iron skillet · video equipment (optional, per recipe source)
Yes, but thighs stay moister during cooking. If using breasts, reduce cooking time and watch for dryness.
It adds warmth and complexity to the sauce, giving the dish its characteristic Chinese-American takeout flavor.
Use sake, mirin, or an additional tablespoon of water, though bourbon's slight caramel notes are part of the signature taste.
It should coat the back of a spoon and look glossy and thickened; the cornstarch slurry brings this about in the final minutes.
Yes—marinate the chicken for up to 4 hours, then cook when ready. Store cooked chicken and sauce separately for up to 3 days; reheat gently in a skillet or microwave.
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