Honey Bourbon Chicken

Name: Honey Bourbon Chicken with Pan-Fried Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, cut into 1-inch cubes; 1 tsp paprika; 2 tbsp cornstarch, divided; salt, to taste; 2 tbsp olive oil; 1/2 cup soy sauce; 1/3 cup honey; 1/4 cup bourbon; 1 tbsp ketchup; 1/4 cup water; 1 tbsp apple cider vinegar; 1 tbsp garlic paste; 1 tbsp brown sugar

Honey bourbon chicken is a quick pan-fried dish where tender chicken cubes are coated in a rich, glossy glaze made from honey, bourbon, soy sauce, and ketchup. The combination of sweet and savory flavors delivers restaurant-quality results in under 30 minutes.

🍴Copycat

🌍American 🏷️Honey bourbon chicken 🏷️Chicken 🏷️Bourbon chicken 🏷️Easy recipe

🏷️Weeknight dinner

🏷️30-minute meal

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1 tsp paprika
2 tbsp cornstarch, divided
salt, to taste
2 tbsp olive oil
1/2 cup soy sauce
1/3 cup honey
1/4 cup bourbon
1 tbsp ketchup
1/4 cup water
1 tbsp apple cider vinegar
1 tbsp garlic paste
1 tbsp brown sugar

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Instructions

1
In a bowl, toss the cubed chicken with paprika, 1 tablespoon of cornstarch, and a pinch of salt until evenly coated.
2
In a separate bowl or measuring cup, whisk together the soy sauce, honey, bourbon, ketchup, water, apple cider vinegar, garlic paste, and the remaining 1 tablespoon of cornstarch until the cornstarch is dissolved.
3
Heat olive oil in a large skillet over high heat until shimmering.
4
Add the seasoned chicken to the hot skillet in a single layer and cook, stirring occasionally, until browned on all sides.
5
Pour the prepared sauce over the browned chicken in the skillet.
6
Reduce the heat to low and bring the sauce to a light simmer. Cook for a few minutes until the sauce has thickened and coats the chicken.
7
Stir in the brown sugar and another pinch of salt to balance the flavors.
8
Serve hot, with mashed potatoes and asparagus if desired.

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Tips & Notes

Pro tips

Pat chicken cubes dry with paper towels before coating with cornstarch—moisture prevents the coating from adhering and crisping properly.
Don't overcrowd the pan when searing chicken; work in batches if needed to ensure even browning and a golden crust.
Add the glaze ingredients gradually and stir constantly at the end to prevent the cornstarch slurry from lumping; the sauce should be glossy and coat the back of a spoon.
Reserve a tablespoon of bourbon to add just before serving for a brighter, fresher bourbon note that cuts through the sweetness.

Substitutions

Honey → maple syrup or agave nectar (note: adjust sweetness to taste, as intensity varies)
Bourbon → chicken broth or water (note: omit for less complex flavor, or use apple cider vinegar for tanginess)
Soy sauce → tamari (note: for gluten-free option; use same amount)

Storage & make-ahead

Store cooled chicken and glaze in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, stirring occasionally and adding water to loosen the glaze if needed.

Common Questions

Can I use chicken thighs instead of breast?

Yes. Chicken thighs take 2–3 minutes longer to cook through. Cut into similar-sized 1-inch pieces for even cooking.

What can I substitute for bourbon?

Use chicken broth, apple cider, or omit it entirely—the glaze will be less complex but still flavorful. Avoid rum or brandy, which have different flavor profiles.

How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F (74°C) at the thickest piece. Cubes typically take 6–8 minutes of pan-frying.

Can I make this ahead?

Cook the chicken and glaze, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding water if the glaze thickens too much.