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Bourbon Chicken Copycat Recipe
Ben Carraoli

Bourbon Chicken Copycat Recipe

I recently made this Copycat Bourbon Chicken at home, and wow — the sticky, sweet, slightly spicy sauce made me forget all about takeout. As I stirred the pan and inhaled that irresistible aroma, I knew this recipe was a keeper.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil — for sautéing onions and mushrooms
  • 1 small onion sliced (optional) — adds sweetness and texture
  • 8 oz mushrooms sliced (optional) — gives earthiness and stretches the dish
  • 1 clove garlic crushed — fresh garlic gives more punch than powder
  • ¼ teaspoon red pepper flakes adjust to taste — gives a mild heat
  • ½ teaspoon ground ginger or freshly grated — fresh is brighter, ground gives “restaurant” flavor
  • ⅓ cup brown sugar — the backbone of the sweet in “sweet & savory”
  • ½ cup soy sauce — use regular not low-sodium for that rich umami depth
  • ½ cup apple juice or chicken stock — liquid to balance and thin the sauce
  • ¼ cup water — helps adjust consistency
  • 1 tablespoon bourbon or whiskey optional — adds a hint of warmth (though it works fine without)
  • 2 tablespoons plum sauce or 2 tablespoons ketchup — gives fruity depth or a tangy fallback
  • 2 tablespoons rice vinegar or 1 tablespoon apple cider or white vinegar — for brightness
  • ⅛ teaspoon liquid smoke — optional but provides that smoky hint
  • 1 pound chicken cut into ~¾-inch chunks — thighs tend to stay juicier than breasts
  • 2 tablespoons cornstarch — for coating the chicken so it crisps and helps thicken the sauce
  • 2 green onions thinly sliced on the diagonal — for garnish

Method
 

  1. I mix together garlic, red pepper flakes, ginger, brown sugar, soy sauce, apple juice (or stock), water, bourbon (if using), plum sauce, rice vinegar, and liquid smoke ahead of time. This ensures everything is ready before the chicken goes in.
  2. I heat the olive oil in a skillet over medium-high. If using onion and mushrooms, I sauté them first until they start to soften and caramelize. Meanwhile, I toss the chicken pieces in cornstarch so every piece has a light coating.
  3. Once veggies are golden, I push them aside, add the chicken pieces, and sear until the outsides are lightly browned. Then I pour in the sauce, bring it to a boil, lower to a simmer, cover, and stir occasionally until the chicken is fully cooked and the sauce thickens. If it’s too thin, I remove the lid and let it reduce; if too thick, I add a little water.
  4. If grilling, I grill the chicken first until it develops good char, then chop it. Meanwhile I sauté onions/mushrooms in a pan, add the sauce, reduce it a bit, then add the grilled chicken and toss until everything is warmed through and coated.

Notes

  • Use boneless, skinless thighs if you can — they stay juicier and more forgiving than breast.
  • Let the chicken pieces dry slightly before tossing in cornstarch — it helps the coating stick.
  • Don’t rush the simmering — low and slow reduction gives more depth.
  • Taste mid-way — you can always adjust sugar, salt (via soy sauce), or heat with more red pepper flakes.
  • Add the green onions at the last moment so they stay fresh and bright.