- Servings: 4
- Total Time: 25 minutes
- Difficulty: Easy
- Calories per Serving: 315 kcal
- Macros: Protein: 34g / Carbs: 18g / Fat: 9g / Fiber: 1g
The Ultimate Sticky, Savory Comfort Meal
We all know the irresistible aroma of Bourbon Chicken wafting through a shopping mall—that perfect balance of smoky, sweet, and salty. However, traditional versions are often laden with refined sugars and MSG. Our version captures that signature “sticky” glaze using whole-food ingredients like fresh ginger, garlic, and a touch of real bourbon for that authentic, deep oak flavor.
This recipe is a favorite for the clean-eating community because we swap the deep fryer for a high-heat sear. By using cornstarch (or arrowroot powder) as a light coating, we achieve those crispy edges that hold onto the sauce without the heavy batter. It’s a high-protein meal that feels like an indulgence but fits perfectly into a balanced weekday routine.
Whether you’re looking for an easy weeknight dinner or a meal-prep staple that tastes even better the next day, this Bourbon Chicken delivers. It’s bold, aromatic, and far superior to anything you’ll find in a styrofoam container.
Look at the Recipe
- Sensory Appeal: Glossy, dark amber sauce clinging to golden-brown chicken bites, finished with a pop of green from fresh onions.
- Flavor Highlight: The warmth of real bourbon reduced into a syrupy glaze with zesty ginger and smoky black pepper.
- Key Benefit: Low-sugar and high-protein; provides a restaurant-quality experience with total ingredient transparency.
Ingredients Needed
The Chicken:
- 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch pieces)
- 2 tbsp Cornstarch (or arrowroot for Paleo)
- 1 tbsp Avocado oil (high smoke point)
- Salt and pepper to taste
The Bourbon Glaze:
- 1/4 cup Bourbon (choose a mid-shelf brand for best flavor)
- 1/4 cup Low-sodium soy sauce (or coconut aminos)
- 2 tbsp Apple cider vinegar
- 3 tbsp Honey or maple syrup
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1/4 tsp Crushed red pepper flakes (optional)
How to Make Our Sticky Bourbon Chicken
The Crisp: Toss your chicken pieces in a bowl with cornstarch, salt, and pepper until lightly coated. Heat the avocado oil in a large skillet or wok over medium-high heat. Sear the chicken in a single layer for 6–8 minutes until golden and crisp. Remove chicken and set aside.
The Reduction: In the same pan, turn the heat to medium and add the garlic and ginger. Sauté for 30 seconds. Pour in the bourbon to “deglaze” the pan, scraping up any brown bits. Let the bourbon simmer for 1–2 minutes to cook off the harsh alcohol edge.
The Glaze: Stir in the soy sauce, apple cider vinegar, honey, and red pepper flakes. Bring to a simmer and let it bubble for 3–4 minutes until the sauce begins to thicken and turn into a sticky syrup.
The Toss: Add the crispy chicken back into the skillet. Toss vigorously for 1–2 minutes until every piece is lacquered in the bourbon glaze.
Serve: Garnish with sliced green onions and sesame seeds. Serve over a bed of steamed jasmine rice or cauliflower rice for a low-carb option.
Storage & Serving Suggestions
- Storing: This is a meal-prep superstar. Store in an airtight container for up to 4 days; the flavors actually deepen as it sits.
- Reheating: Reheat in a dry skillet over medium heat to maintain the texture of the glaze. Avoid the microwave if you want to keep that slight “sear” on the chicken.
- Serving Pairings: Pair with steamed broccoli or snap peas to add some “crunch” and fiber to the meal.
Tips & FAQs
Does the alcohol stay in the chicken? Most of the alcohol content evaporates during the simmering process, leaving behind only the complex, smoky notes of the bourbon. However, if you prefer to avoid it entirely, you can substitute with apple juice and a splash of white vinegar.
Why use chicken thighs instead of breast? Thighs stay juicy and tender at high heat, whereas breast meat can dry out. For that authentic takeout texture, thighs are the way to go.
How do I make it extra sticky? The secret is the honey and the reduction time. If your sauce is too thin, let it simmer for an extra minute before adding the chicken back in. It should coat the back of a spoon like a warm syrup.
