When I think of comfort food, Chinese takeout is one of the first things that comes to mind. Chicago is a city of legendary takeout: so many cultures and flavors all right at your fingertips. And yet, as much as I love picking up dinner on a busy weeknight, there’s something so satisfying about recreating those same dishes at home. Based on Chinese restaurant takeout, one of my favorites is this Chinese bourbon chicken recipe with homemade sweet and savory sauce.
So where did takeout-style chicken come from?
When you think about chicken dishes from Chinese restaurants, you probably imagine tender, bite-sized pieces of chicken, lightly breaded and served with rice and a flavorful sauce. One of the most famous variations is General Tso’s chicken, invented in 1970s New York by Peng Chang-Kuei, a Chinese immigrant. Similar lightly breaded chicken pieces were also served in China, but traditional sauce recipes never combined multiple flavor profiles like sweet and savory (or sweet and sour). That’s still the case today, too, by the way! Orange chicken was first cooked up by Panda Express in the 1980s.
We might think of them as classics today, but chicken dishes like this one are actually pretty recent culinary creations! My version imitates the takeout we all know and love, with a twist: you’ll combine soy sauce, ginger, garlic, and Chinese five spice in a rich bourbon glaze. The result is tender chicken coated in a sticky, sweet-and-savory sauce that tastes just like takeout. Maybe even better. And it only takes about 30 minutes to make!
What is bourbon chicken?
Bourbon chicken is another Chinese-American recipe believed to have originated on Bourbon Street in New Orleans. It combines sweet and tangy sauce with tender chunks of chicken for a dish that feels both familiar and unique. Bourbon whiskey adds depth and warmth, while Chinese five spice gives it that unforgettable flavor complexity.
What’s the difference between bourbon chicken and teriyaki chicken?
Bourbon chicken and teriyaki chicken are similar, but they are not the same. Teriyaki chicken is a Japanese dish made with soy sauce, mirin, and sugar for a lighter, sweeter glaze. Bourbon chicken, on the other hand, is bolder and more layered. It’s sweet, salty, tangy, and a little spicy thanks to cayenne pepper and Chinese five spice. Where teriyaki sauce is glossy and simple, bourbon chicken has a deeper, more caramelized sauce with smoky notes from the bourbon.
What does bourbon chicken taste like? Is bourbon chicken sweet or spicy?
If I had to describe it in one bite, I’d say bourbon chicken is sticky, savory, and just the right amount of sweet. The bourbon caramelizes with brown sugar, ketchup, and soy sauce, resulting in a rich glaze that perfectly coats each and every piece of chicken. It’s not fiery, but it often has a gentle kick that balances the sweetness.
Pro Tips and Tricks for the Best Homemade Bourbon Chicken
Use boneless chicken thighs. They will stay juicier and more tender than chicken breasts in this recipe, and the boneless, skinless ones are just easier to work with.
Don’t skip the marinade. That quick dip in soy sauce helps keep the chicken searing beautifully and keeps it from drying out. Tossing it in cornstarch before cooking gives it that classic light breading you crave.
Keep the pan hot. For the best texture, stir-fry the chicken in batches so it sears instead of steaming.
Make the sauce glossy. A cornstarch slurry at the end ensures the bourbon sauce thickens up into that perfectly shiny, sticky glaze.
What side dish goes with bourbon chicken?
One of the best things about bourbon chicken is how versatile it is. Serve it the classic way—over a big bowl of white rice—or try it with some steamed vegetables like broccoli, snow peas, or bok choy to balance out the richness. Lo mein noodles are a great option too, and my Super-Easy Gluten-free Crunchy Asian Coleslaw would make a wonderful side dish!
For me, bourbon chicken is the best of both worlds—it’s fast enough for a weeknight dinner but flavorful enough to serve to guests. It’s also a little reminder of how American cooking celebrates tradition while also embracing reinvention. I may be Italian-American at heart, but I can always get behind a dish that takes classic flavors and gives them a whole new spin.
Easy Chinese Bourbon Chicken Takeout-Style Recipe
Tender chicken coated in a sticky bourbon glaze with garlic, ginger, and Chinese five spice. Just like takeout—only better!
Ingredients
Instructions
- Place the chicken into a resealable bag with 1 tablespoon of soy sauce and gently massage the soy sauce into the meat. Then add your 3 tablespoons of cornstarch, one at a time, and shake the bag to coat all the pieces of chicken. Set aside while you prepare the sauce.
- In a medium bowl, whisk together the low-sodium soy sauce, water, bourbon, brown sugar, ketchup, hoisin sauce, vinegar, sesame oil, garlic, ginger, five-spice powder, cayenne pepper and salt. Set this sauce aside.
- Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook for 6 to 8 minutes until browned and just cooked through (it will continue to cook once it’s in the sauce). You may need to do this in batches so as not to crowd the pan. Remove the chicken from the pan, drain off the excess oil and set it aside.
- Pour the sauce mixture into the same pan and bring to a simmer over medium heat. Let it cook for 4 to 5 minutes.
- Mix 2 teaspoons of cornstarch with 4 tablespoons of water to make a slurry, then stir it into the sauce. Simmer for another few minutes until the sauce thickens up and becomes glossy.
- Return the chicken to the pan and stir to coat it evenly in the sauce. Let it gently simmer for another five minutes. If it is too thick for your liking, add a tablespoon or two of water and stir through.
- Garnish with green onions and sesame seeds. Serve over white rice and enjoy!
