The Scoop
Not-Your-Momma's Bourbon Chicken blends bourbon and apple juice for a warm, confidence-boosting dish.
Just after landing my first big interview in the bustling world of marketing, my nerves were frayed and my confidence was wavering. Late nights and early mornings became my routine as I prepped for my chance to shine. As luck would have it, my culinary inspiration hit me one evening while staring at an unopened bottle of bourbon in the kitchen. Friends always told me about a nostalgic dish they enjoyed from their favorite mall food court—bourbon chicken. I figured, why not give it a spin at home before diving into marketing pitches?
Working with a mix of chicken that I always have, cornstarch, and a favorite splash of bourbon, the idea was to create a dish that would help me feel both comforted and bold. I started by sizzling chicken pieces in canola oil until their juices just ran clear, ensuring each bite would be perfectly tender. A tip I discovered: you should let the chicken drain on a paper towel, which keeps it from becoming too greasy and maintains that satisfying texture. Adding garlic and a concoction of apple juice, soy sauce, and brown sugar turned my kitchen into a fragrant haven of hopeful anticipation.
The result was this unique version of Not-Your-Momma's Bourbon Chicken that conjured up just enough boldness to carry into my interview. That sauce! With chives as a final flourish, it brought together the sweetness of apple juice with a bit of a kick from the ginger. It turned out the interview was only the second best thing to happen that week. Pro tip: always let your chicken sit in the sauce a little longer before serving to let those flavors meld perfectly. Life tip: bourbon chicken before a milestone event might just be the good luck charm you need.
Ingredients
- 6 chicken breasts, boneless and skinless, cut into 1-inch-thick pieces
- 3 tablespoons cornstarch, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons canola oil
- 2 cloves garlic, minced
- 1 cup plus 1 tablespoon water, divided
- 1/2 cup apple juice
- 1/4 cup bourbon
- 1/2 cup chicken broth
- 2/3 cup low-sodium soy sauce
- 1/3 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 cup light brown sugar, packed
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- chives, to taste, sliced, for garnish
Directions
- In a large bowl, add the chicken pieces, 2 tablespoons of the cornstarch, the salt, and the black pepper and toss to combine.
- In a large nonstick skillet over medium-high heat, add 2 tablespoons of the canola oil.
- Add half of the seasoned chicken pieces to the hot oil and cook, without stirring, about 3 minutes.
- Turn the chicken pieces and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Repeat the cooking process with the remaining chicken pieces, using the remaining canola oil.
- In the same skillet, add the garlic and cook until it is fragrant, about 20 seconds.
- Add 1 cup of the water, the apple juice, the bourbon, the chicken broth, the soy sauce, the ketchup, the apple cider vinegar, the brown sugar, the onion powder, the ginger, and the red pepper flakes to the garlic and bring to a boil.
- Add the cooked chicken to the sauce and cook until the liquid has reduced by about half, about 10-15 minutes.
- In a small bowl, add the remaining cornstarch and the remaining water and stir to combine.
- Add the slurry mixture to the chicken mixture and stir to combine. Cook until the sauce has thickened.
- Serve the chicken topped with the sauce and garnished with the chives.
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