Better than Takeout Bourbon Chicken
If you are tired of spending money on takeout that never hits the way you want it to, you are in the right place. This bourbon chicken is better than any takeout version I have had. Sticky, sweet, savory, a little spicy, and completely addictive over a bowl of steaming jasmine rice.
The chicken stays tender because it gets a quick marinade with egg whites, chicken bouillon, and cornstarch, which gives you that soft, juicy restaurant style texture. Right before frying, it gets tossed in more cornstarch so the outside turns crisp, then it fries up fast in batches.
The sauce is where the magic is. Garlic, ginger, soy sauce, rice wine vinegar, dark brown sugar, red pepper flakes, and bourbon come together into that glossy sweet and savory base. It reduces to cook off the raw alcohol, then a quick slurry thickens it into that sticky glaze that clings to every piece of chicken. Toss everything together, finish with green onions, and you have a dish that tastes like it came from your favorite spot, except better and made at home, enjoyyy! ❤️
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🧾 Ingredients 🧾
For the chicken:
2 chicken breasts, cut into 1-inch chunks
1 tablespoon cornstarch
1 teaspoon chicken bouillon
1 large egg white
1 cup cornstarch (for tossing)
3 cups peanut oil or vegetable oil (for frying)
For the sauce:
1 teaspoon freshly grated ginger (or 1/4 teaspoon dried ginger)
2 teaspoons freshly grated garlic (or 1/2 teaspoon garlic powder)
1 tablespoon dark soy sauce
1/3 cup bourbon
1/3 cup low sodium soy sauce
6 tablespoons dark brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon rice wine vinegar
For the slurry:
1/4 cup water
1 tablespoon cornstarch
To cook:
1 tablespoon neutral oil
1 medium onion, chopped into 1-inch chunks
Optional add-ons:
Jasmine rice
Green onions
Additional red pepper flakes (if you like it spicy)
Green bell peppers
Sliced carrots
👨🍳 Instructions 👨🍳
1) Place the chicken chunks into a bowl with the egg white, chicken bouillon, and 1 tablespoon cornstarch. Mix until evenly coated and let rest for at least 15 minutes.
2) Pour frying oil into a large pot and heat over medium until it reaches 325–350°F. A digital thermometer is strongly recommended. In a separate bowl, whisk together the water and 1 tablespoon cornstarch to make the slurry.
3) In a bowl, combine ginger, garlic, dark soy sauce, low sodium soy sauce, brown sugar, red pepper flakes, rice wine vinegar, and bourbon. Mix well.
4) Add 1 cup cornstarch to a bowl or large zip-top bag. Transfer the marinated chicken into the cornstarch and coat evenly. Using a bag makes this easier, less messy and more consistent as you can shake the bag with the chicken in it.
5) Fry the chicken in batches for 5–6 minutes, or until the internal temperature reaches 160°F (carryover cooking will bring it to 165°F). Remove and drain on a wire rack or paper towels.
6) In a large sauté pan or wok over medium heat, add 1 tablespoon oil. Once hot, add the chopped onion and any optional vegetables. Cook until lightly caramelized, about 3–5 minutes.
7) Pour in the bourbon sauce mixture and simmer for 3–5 minutes, or until reduced by about half and the alcohol has cooked off.
8) Stir in the slurry and cook, stirring constantly, until the sauce thickens, about 2–3 minutes.
9) Add the fried chicken to the thickened sauce and toss until evenly coated.
10) Serve hot over jasmine rice and garnish with green onions.
🎥 YouTube Video 🎥
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