Description

A flavorful Bourbon Chicken recipe featuring tender, marinated chicken thighs fried to crispy perfection and coated in a rich, glossy bourbon-inspired sauce made from soy sauce, garlic, ginger, fermented glutinous rice, and a sweet cornstarch thickened glaze. Perfect served over steamed or fried rice and garnished with sesame seeds and green onions for a deliciously satisfying meal.

Ingredients

Scale

Chicken Marinade

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
2 tablespoons water
1 tablespoon regular soy sauce
1½ tablespoons ginger, peeled and grated
1½ tablespoons garlic, minced
½ teaspoon salt
½ teaspoon baking soda
1 large egg
½ cup cornstarch
1 tablespoon oil (any neutral oil)

Bourbon Sauce

⅔ cup water
⅓ cup regular soy sauce
⅓ cup granulated sugar
1 tablespoon ginger, minced (about 1 inch per tablespoon)
1 tablespoon garlic, minced (about 2–3 cloves)
1 tablespoon oil (any neutral oil, or as needed for cooking)
¼ cup fermented glutinous rice (including both the liquid and rice)
4 tablespoons cornstarch (mixed with 4 tablespoons cold water to create slurry)

To Garnish

Sesame seeds
Sliced green onion

Instructions

Marinate the chicken: In a mixing bowl, combine chicken thighs, water, soy sauce, grated ginger, minced garlic, salt, and baking soda. Mix well until the liquid is mostly absorbed by the chicken. Add the egg and mix until fully incorporated. Then add the cornstarch and mix until no dry cornstarch remains. Finally, stir in the oil until the marinade is evenly distributed. For best results, let the chicken marinate for at least 30 minutes at room temperature or refrigerate overnight (up to 3 days) to deepen the flavor.
Fry the chicken: Set up your frying station by heating about 2 inches of neutral oil in a wok or deep pan to 350°F (180°C). Prepare a sheet pan with a cooling rack or a plate lined with paper towels to drain excess oil. Carefully add the marinated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for about 5-6 minutes or until the chicken is cooked through and golden brown, maintaining the oil temperature around 350°F to ensure even cooking. Break apart any clumps as needed. Remove the chicken and let it drain briefly on the rack or paper towels.
Prepare the bourbon sauce base: While the chicken drains, in a bowl, mix together water, soy sauce, and sugar until the sugar begins to dissolve. Set aside.
Sauté aromatics and cook sauce: Heat oil in a large nonstick pan over medium-high heat. Add minced ginger and garlic and sauté until fragrant, about 15 to 30 seconds. Stir in the fermented glutinous rice, including liquid, and cook for about 1 minute until the alcohol cooks off. Add the prepared sauce base and bring it to a simmer. Reduce heat to medium and simmer for about 10 seconds, stirring occasionally to help dissolve the sugar.
Thicken the sauce: Stir the cornstarch slurry well and drizzle it gradually into the simmering sauce while continuously stirring. Continue to simmer for about 15 seconds until the sauce thickens to a glossy finish. For a thinner sauce, reserve 1 tablespoon of the slurry.
Combine and finish: Add the fried chicken pieces to the bourbon sauce in the pan and toss well to coat each piece evenly. Serve immediately over steamed white rice or fried rice, garnished with toasted sesame seeds and sliced green onions if desired. Enjoy hot for the best flavor and texture.

Notes

Marinating the chicken overnight enhances the depth of flavor but is optional.
You can pan-fry the chicken instead of deep frying if desired; adjust cooking time to ensure chicken is cooked through and crispy.
Fermented glutinous rice adds a unique umami and slightly sweet flavor – if unavailable, it can be omitted but will alter the authentic taste.
Maintain oil temperature when frying to avoid greasy chicken and uneven cooking.
Adjust cornstarch slurry quantity to achieve preferred sauce consistency.
Serve with steamed or fried rice for a complete meal.

Prep Time: 20 minutes (plus marinating time if desired)
Cook Time: 25 minutes
Category: Main Dish
Method: Frying
Cuisine: American-Chinese

Keywords: Bourbon Chicken, Fried Chicken, Chinese-American Cuisine, Crispy Chicken Thighs, Sweet Soy Sauce Chicken