Bourbon Chicken with Soy and Brown Sugar | CookOS

Bourbon Chicken

Name: Bourbon Chicken with Soy and Brown Sugar
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cooked and chopped; 2 tsp sesame oil; 6 cloves garlic, minced; 3/4 cup low sodium soy sauce; 1 cup packed brown sugar; 2 tbsp rice vinegar; sriracha, to taste; 1 tsp ground ginger; 1 tsp red pepper flakes; cooked white rice, for serving; steamed or roasted broccoli, for serving; sliced green onions, for garnish

Bourbon chicken features tender, boneless chicken thighs simmered in a rich, sweet-savory sauce of soy sauce, brown sugar, rice vinegar, and warm spices like ginger and sriracha. This food court-style favorite delivers restaurant-quality depth with minimal hands-on time.

🍴Copycat

🌍American 🏷️Bourbon chicken 🏷️Chicken thighs 🏷️Food court 🏷️Sweet and savory

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🏷️Weeknight dinner

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cooked and chopped
2 tsp sesame oil
6 cloves garlic, minced
3/4 cup low sodium soy sauce
1 cup packed brown sugar
2 tbsp rice vinegar
sriracha, to taste
1 tsp ground ginger
1 tsp red pepper flakes
cooked white rice, for servingoptional
steamed or roasted broccoli, for servingoptional
sliced green onions, for garnishoptional

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Instructions

1
Cook chicken thighs until done, then chop into bite-sized pieces. Set aside.
2
In a large pot or skillet, heat sesame oil over medium heat.
3
Add the minced garlic and cook for about 4 minutes until fragrant.
4
Pour in the low sodium soy sauce, packed brown sugar, and rice vinegar.
5
Add sriracha to your desired level of spiciness and stir to combine.
6
Stir in the ground ginger and red pepper flakes.
7
Add the cooked, chopped chicken to the pot and stir to coat with the sauce.
8
Simmer for 15 minutes, or until the sauce has thickened.
9
Serve the bourbon chicken over white rice with a side of broccoli, and garnish with sliced green onions.

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Tips & Notes

Pro tips

Cook chicken thighs until just tender—overcooking makes them tough. Thighs reach safe temperature at 165°F but stay juiciest at 160–165°F.
Mince garlic finely so it disperses evenly and cooks through, avoiding raw garlic bite in the finished sauce.
Toast red pepper flakes in the oil briefly before adding other ingredients to bloom their flavor and reduce raw spice notes.
Simmer sauce gently after adding chicken—vigorous boiling can toughen the meat and break down thighs unevenly.

Substitutions

low sodium soy sauce → tamari or coconut aminos (for gluten-free; use same amount)
brown sugar → honey or maple syrup (use 3/4 cup, flavor will shift slightly sweeter and less molasses-forward)
sesame oil → neutral oil like vegetable or canola (loses nutty depth but works in a pinch)
rice vinegar → apple cider or white vinegar (1:1 swap, though rice vinegar is milder)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days refrigerated. Reheat gently on stovetop with a splash of water to restore sauce consistency.

Common Questions

Can I use chicken breasts instead of thighs?

Chicken breasts work but will be drier. Thighs stay moist and tender when simmered. If using breasts, reduce cooking time and watch for overcooking.

How spicy is this dish?

The heat level depends on sriracha amount. Start with 1 teaspoon and taste, adding more to preference. Ginger and red pepper flakes provide gentle warmth without overwhelming heat.