Hamdi Saidani This Pioneer Woman Bourbon Chicken Recipe is a sweet and savory recipe, which is made with crispy chicken thighs and a rich bourbon glaze. It’s a restaurant-quality dish, ready in about 30 minutes.
Pioneer Woman Bourbon Chicken Recipe Ingredients
- 2 lb. boneless skinless chicken thighs
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 Tbsp. cornstarch
- 1/4 cup vegetable oil
- 3 cloves garlic, chopped
- 1 Tbsp. grated fresh ginger
- 1 cup + 1 tbsp. chicken stock, divided
- 1/2 cup apple juice
- 1/4 cup bourbon
- 1/2 cup soy sauce
- 1/2 cup packed brown sugar
- 2 Tbsp. apple cider vinegar
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 tsp. cornstarch
- White rice, for serving
- 1 Tbsp. toasted sesame seeds
- 2 scallions, thinly sliced
How To Make Pioneer Woman Bourbon Chicken
- Prepare the chicken: Cut the chicken thighs into bite-sized pieces. In a large bowl, toss the chicken with the salt, pepper, and 2 tablespoons of cornstarch until each piece is lightly coated.
- Fry the chicken: Heat the vegetable oil in a large nonstick skillet over medium-high heat until it is very hot. Working in two batches, add half of the chicken to the skillet in a single layer. Cook for about 6 minutes, turning, until the chicken is well-browned, crispy, and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate. Repeat with the remaining chicken.
- Start the sauce: Reduce the skillet heat to medium. Add the chopped garlic and grated ginger and cook for about 1 minute until fragrant.
- Simmer and reduce the sauce: Pour in 1 cup of the chicken stock, the apple juice, bourbon, soy sauce, brown sugar, apple cider vinegar, and crushed red pepper flakes. Whisk to combine and bring to a simmer. Let the sauce cook, stirring occasionally, until it has reduced by about half.
- Thicken the sauce: In a small bowl, whisk together the remaining 1 tablespoon of chicken stock and the 1 1/2 teaspoons of cornstarch to create a slurry. Pour the slurry into the skillet and whisk well to combine. Bring the sauce to a boil, then let it simmer for 1 minute to thicken.
- Finish and serve: Add the cooked chicken back to the skillet and stir to coat it completely in the thickened sauce. Cook for 1 to 2 more minutes to warm the chicken through. Serve immediately over white rice, topped with toasted sesame seeds and sliced scallions.
Recipe Tips
- How to get extra crispy chicken? The key is a hot pan and not overcrowding it. Cooking the chicken in two batches ensures each piece has enough space to get a beautiful brown, crispy crust instead of just steaming.
- Can I use chicken breasts instead of thighs? Yes, but chicken thighs are highly recommended for this recipe. Their higher fat content keeps them juicy and tender, and they are much more forgiving to cook without drying out. If using chicken breasts, be careful not to overcook them.
- How do I know when the sauce is reduced by half? Look at the level of the sauce in the pan when you first add the liquids. As it simmers, the liquid will evaporate, and the sauce will become thicker and more concentrated. It’s ready when it has visibly decreased in volume by about half.
- What is a cornstarch slurry? A slurry is a mixture of a starch (like cornstarch) and a cold liquid. It’s used to thicken sauces without creating lumps. It’s important to mix the cornstarch with a small amount of cold liquid before adding it to the hot sauce.
What To Serve With Bourbon Chicken
This sweet and savory chicken is a complete meal served over rice, but it also pairs well with:
- Steamed or roasted broccoli
- Sautéed green beans with garlic
- A simple side of stir-fried vegetables like bell peppers and snow peas
- A crisp Asian-style slaw
How To Store Bourbon Chicken
Refrigerate: Store any leftover bourbon chicken and rice in an airtight container in the refrigerator for up to 4 days. Reheat: For best results, reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce. You can also reheat it in the microwave.
Pioneer Woman Bourbon Chicken Nutrition Facts
- Calories: 580kcal
- Carbohydrates: 55g
- Protein: 35g
- Fat: 22g
- Saturated Fat: 5g
- Sodium: 1200mg
- Fiber: 2g
- Sugar: 35g
Nutrition information is estimated per serving and does not include rice. This may vary based on specific ingredients used.
FAQs
Can I make this recipe without bourbon?
Yes. For a non-alcoholic version, you can simply substitute the 1/4 cup of bourbon with an additional 1/4 cup of chicken stock or apple juice.
Is this dish spicy?
This recipe has a very mild kick from the crushed red pepper flakes. For a spicier dish, you can increase the amount of red pepper flakes to ½ teaspoon or more, according to your preference.
Why did my sauce get clumpy when I added the cornstarch?
This happens if you add cornstarch directly to a hot liquid. You must first make a u0022slurryu0022 by dissolving the cornstarch in a small amount of u003cemu003ecoldu003c/emu003e liquid (in this case, chicken stock) before whisking it into the hot sauce. This ensures it thickens smoothly.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Stuffing Casserole
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Chicken Rice Casserole
Pioneer Woman Bourbon Chicken Recipe
Description
A quick and easy takeout-style dish featuring crispy pieces of chicken thigh tossed in a sweet, savory, and sticky bourbon glaze.
Ingredients
Instructions
- Toss the chicken pieces with salt, pepper, and 2 Tbsp. of cornstarch.
- In a hot skillet with oil, cook the chicken in batches until brown and crispy; remove from pan.
- In the same skillet, sauté the garlic and ginger.
- Add 1 cup chicken stock, apple juice, bourbon, soy sauce, brown sugar, vinegar, and red pepper flakes. Simmer until the sauce is reduced by half.
- Make a slurry with the remaining 1 Tbsp. stock and 1 1/2 tsp. cornstarch. Whisk it into the sauce and simmer for 1 minute to thicken.
- Return the chicken to the skillet and toss to coat in the sauce.
- Serve immediately over rice, garnished with sesame seeds and scallions.
Notes
- u003cliu003eUsing chicken thighs ensures the meat stays juicy and tender.u003c/liu003eu003cliu003eCooking the chicken in batches is key to getting a crispy exterior.u003c/liu003eu003cliu003eThe cornstarch slurry is the secret to a perfectly thick and glossy sauce that clings to the chicken.u003c/liu003eu003cliu003eThis dish comes together very quickly, so have all your ingredients prepped and ready to go.u003c/liu003e
