📝 About This Recipe
A quintessential icon of American-Chinese food court culture, this dish brings together the smoky soul of the American South and the high-heat techniques of the East. Our version features succulent chicken thighs seared to a golden crisp and tossed in a sticky, mahogany-hued glaze spiked with premium bourbon and aromatic ginger. It is a masterclass in balance—salty, sweet, and spirited—delivering a nostalgic comfort that far surpasses its mall-kiosk origins.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Boneless, skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 2 tablespoons Cornstarch (for a light, crispy coating)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Neutral oil (canola, vegetable, or grapeseed)
The Bourbon Glaze
- 1/2 cup Bourbon whiskey (use a mid-shelf brand you enjoy drinking)
- 1/2 cup Low-sodium soy sauce (provides the essential umami base)
- 2/3 cup Dark brown sugar (packed; for that deep molasses sweetness)
- 1/4 cup Apple juice (adds a subtle fruity acidity)
- 2 tablespoons Rice vinegar (to cut through the sugar)
- 1 tablespoon Fresh ginger (finely grated or minced)
- 4 pieces Garlic cloves (minced)
- 1/2 teaspoon Red pepper flakes (adjust to your preferred heat level)
- 1 tablespoon Ketchup (the secret ingredient for body and color)
For Garnish
- 3 stalks Green onions (thinly sliced on a bias)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Pat the chicken thigh pieces completely dry with paper towels. This is crucial for achieving a proper sear rather than steaming the meat.
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2
In a large mixing bowl, toss the chicken with the cornstarch, salt, and pepper until every piece is evenly and lightly coated.
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3
In a separate medium bowl, whisk together the bourbon, soy sauce, dark brown sugar, apple juice, rice vinegar, ginger, garlic, red pepper flakes, and ketchup. Set this sauce aside.
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4
Place a large skillet or wok over medium-high heat and add 2 tablespoons of the neutral oil. Wait until the oil is shimmering and just starting to smoke.
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5
Add half of the chicken to the pan in a single layer. Do not overcrowd the pan. Let the chicken sear undisturbed for 3-4 minutes until a golden-brown crust forms.
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6
Flip the chicken and cook for another 2-3 minutes until browned on the other side. Remove the chicken from the pan and set aside on a plate. Repeat with the remaining oil and chicken.
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7
Once all chicken is removed, pour the prepared sauce mixture into the same skillet. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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8
Bring the sauce to a vigorous boil, then reduce the heat to medium. Let it simmer for 8-10 minutes. The sauce will begin to reduce, darken, and thicken into a syrupy glaze.
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9
Add the cooked chicken back into the skillet. Toss thoroughly to coat every piece in the thickening glaze.
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10
Continue to cook for another 2-4 minutes over medium heat. The glaze should now be sticky enough to cling to the chicken without pooling excessively in the pan.
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11
Taste a piece of chicken. If you want it sweeter, add a touch more sugar; if you want more tang, a splash of vinegar.
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12
Remove from heat. Transfer to a serving platter and garnish generously with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Use chicken thighs instead of breasts; the higher fat content keeps the meat juicy during the high-heat searing process. If you are worried about the alcohol content, let the sauce boil for an extra minute before adding the chicken to ensure the raw alcohol flavor evaporates. For a thicker glaze without extra reduction time, mix 1 teaspoon of cornstarch with 1 teaspoon of water and whisk it into the simmering sauce. Don't skip the ketchup; it provides acidity and a subtle tomato base that bridges the gap between the soy and the sugar. Ensure your skillet is truly hot before adding the chicken to get those crispy, caramelized edges that define this dish.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or basmati rice to soak up the extra glaze. Pair with steamed broccoli or snap peas tossed in sesame oil for a fresh, crunchy contrast. For a true fusion experience, serve alongside a classic creamy coleslaw. A crisp, cold Lager or a Ginger Ale with a squeeze of lime complements the smoky sweetness of the bourbon perfectly. Leftovers make incredible 'Bourbon Chicken Sliders' the next day when served on toasted brioche buns.