Bourbon Chicken Marinade

5 from 7 votes

All the sticky sweetness of your favorite bourbon chicken takeout in just 25 from stovetop to table.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Keyword: Bourbon Chicken Recipe

Servings:

Calories: 411kcal

Chop chicken breasts into bite-sized pieces and pat dry with a paper towel. Toss chicken in a large bowl with 1 tablespoon cornstarch.
In a large skillet over medium heat, add sesame oil. Add the chicken and cook until no longer pink. Drain all juices from the pan. Return the skillet to the stove and continue to cook the chicken over medium heat until the chicken is browned, and the bottom of your skillet is "browned" as well.
In a medium bowl, combine pepper, onion powder, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, 1 teaspoon of cornstarch, and optional red pepper flakes. Whisk together.
Once the chicken is browned, add your sauce mixture. Using a spoon, deglaze the bottom of the pan and make sure to get all of the browned bits up and off of the bottom of the pan. Bring the sauce to a boil.
Once the sauce is boiling, turn the heat down to low and allow it to simmer 5 to 7 minutes, stirring often.
Once the sauce is done simmering, remove it from heat and allow it to sit for 5 minutes to thicken.
Serve over white rice and enjoy.

Use as large a skillet pan as you have to allow the chicken to brown easily.
To keep this recipe at a quick prep and cook time, you’ll want to be sure that your chicken is fully thawed before you begin cooking it.
If you have bourbon on hand, replace ¼ cup apple juice with ¼ cup of bourbon.