Easy bourbon chicken recipe takes just 30 minutes on top of the stove! It has a crispy coating and the sweet-spicy-tangy sauce clings to it, creating a symphony of flavor! Slow cooker instructions included.
Stovetop
0 Mix 3 tablespoons of cornstarch, salt, and pepper in a bowl.
1 Cut the raw chicken into bite sized pieces.
2 Pat dry.
3 Add it to the cornstarch mixture and toss until coated on all sides.
4 Add 2 tablespoons of oil to a heavy skillet on medium high heat. I use cast iron.
5 Heat the oil until it shimmers then add about half the chicken pieces.
6 Cook for 3 minutes without stirring.
7 Turn carefully and cook for 3 more minutes.
8 Remove from the pan.
9 Add more oil if needed and repeat with the remaining chicken.
10 Remove chicken to a platter and keep warm.
11 Add the chopped garlic and saute for just a few seconds.
12 Add the chicken stock, orange marmalade, bourbon, soy sauce, ketchup, vinegar, brown sugar, onion powder, ground ginger, and red pepper flakes.
13 Bring to a boil.
14 Carefully spoon the chicken back into the pan.
15 Simmer for 15 minutes or until the sauce is reduced and thick, stirring often.
16 If you need it thicker add an extra tablespoon of cornstarch to 2 tablespoons of water and stir into the sauce.
17 Cook until the sauce is thick.
18 Serve immediately over noodles or rice.
Slow Cooker
22 No need to dredge the chicken or sear it as above. You won't need the oil but you will need the cornstarch.
21 Add all ingredients except the cornstarch to the slow cooker.
23 Cook on low 6 to 8 hours.
24 Combine 3 tablespoons of water with the reserved cornstarch and mix until smooth.
25 Stir into the cooked chicken mixture in the slow cooker.
26 Turn heat to high and let thicken for about 10 to 15 minutes. Stir occasionally.
