Mary Berry Recipes

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Oh, my dears, there's something utterly delightful about a dish that brings a touch of the exotic to our kitchen tables, isn't there? This sticky glazed Bourbon chicken is just that – a truly wonderful creation that has journeyed across the Atlantic and found a special place in the hearts of home cooks everywhere. It’s a celebration of tender chicken, enveloped in a rich, glossy sauce that’s both sweet and savoury, with a comforting warmth that truly satisfies.

Now, don't let the name 'Bourbon' intimidate you; the alcohol cooks off beautifully, leaving behind a deep, complex flavour that truly elevates the dish. My version focuses on bringing out the best in simple ingredients, transforming humble chicken thighs into a culinary triumph. The secret, as always, lies in balancing those wonderful flavours – the tang of vinegar, the punch of ginger and garlic, and the comforting sweetness of brown sugar, all brought together with a whisper of that distinctive American spirit.

This recipe, my friends, is wonderfully simple to follow, yielding results that are nothing short of sheer perfection. It’s a real family favourite, versatile enough to be served with fluffy rice, perhaps some steamed greens, or even a crisp salad. I do hope you enjoy preparing and sharing this delightful meal as much as I do. Let's get cooking!

Why You'll Love This Recipe

Achieves beautifully tender chicken with a wonderfully sticky, flavourful glaze.
A delightfully simple recipe, perfect for both weeknight dinners and entertaining guests.
Uses readily available ingredients to create a comforting and satisfying meal for the whole family.

Ingredients

8 boneless, skinless chicken thighs (approx. 1 kg / 2.2 lbs), trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper, to taste
1 tbsp vegetable oil, for cooking
120ml (1/2 cup) Bourbon whiskey
60ml (1/4 cup) light soy sauce
60ml (1/4 cup) apple cider vinegar
80g (1/2 cup) light brown sugar, packed
2 cloves garlic, crushed or finely minced
1 tbsp fresh ginger, grated
1 tbsp cornflour (cornstarch)
120ml (1/2 cup) chicken stock
2 spring onions (scallions), chopped, for garnish
1 tsp sesame seeds, for garnish (optional)

Equipment Needed

Large non-stick frying pan or wok • Whisk • Measuring cups and spoons • Chopping board • Sharp knife • Medium bowl • Small bowl • Shallow dish or resealable bag (for marinating)

Step-by-Step Instructions

Prepare the chicken: Begin by trimming any excess fat from your boneless, skinless chicken thighs, then cut them into lovely 1-inch (2.5 cm) bite-sized pieces. Season them lightly with a pinch of salt and a good grinding of black pepper.
Make the sauce: In a medium bowl, whisk together the Bourbon, soy sauce, apple cider vinegar, light brown sugar, crushed garlic, and grated ginger until the sugar has dissolved. This is where all that wonderful flavour begins!
Marinate (optional but recommended): Place the chicken pieces into a shallow dish or a resealable bag. Pour about half of your prepared sauce over the chicken, ensuring every piece is beautifully coated. Pop it into the refrigerator for at least 30 minutes, or up to 2 hours, to allow those flavours to truly meld. Remember to reserve the other half of the sauce for later.
Prepare the cornflour slurry: In a small bowl, whisk the cornflour with the chicken stock until it's perfectly smooth. Set this aside; it will be our thickening agent.
Cook the chicken: Heat the vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Remove the chicken from the marinade (discarding the used marinade) and cook it in batches. It's ever so important not to overcrowd the pan, as this allows the chicken to brown beautifully rather than steam. Cook each batch until it's golden brown and cooked through, which should take about 5-7 minutes per batch. Remove the cooked chicken to a plate and keep it warm.
Finish the sauce: Reduce the heat to medium. Pour the reserved sauce into the pan, scraping up any delicious browned bits from the bottom – those are bursts of flavour! Bring the sauce to a gentle simmer.
Thicken the sauce: Gradually whisk in your cornflour slurry. Continue to cook, stirring constantly, until the sauce thickens and becomes wonderfully glossy and sticky, about 2-3 minutes. This is the magic happening!
Combine: Return all the cooked chicken to the pan, tossing gently to ensure every piece is thoroughly coated in that glorious, sticky sauce. It should be glistening and irresistible.
Serve: Transfer the Bourbon chicken to a serving dish. Garnish with freshly chopped spring onions and a sprinkle of sesame seeds, if you please. Serve immediately with your favourite accompaniments. A true triumph!

Perfect Substitutions

Bourbon: If you prefer to avoid alcohol, you can substitute the Bourbon with an equal amount of chicken stock, perhaps with a teaspoon of vanilla extract for a hint of warmth, though the flavour profile will be slightly different.
Chicken Thighs: Chicken breast can certainly be used, but do be mindful not to overcook it, as it can become dry. Thighs offer a lovely tenderness and flavour that is quite superb here.
Apple Cider Vinegar: Rice vinegar or even white wine vinegar could be used in a pinch, though apple cider offers a lovely mellow tang that works beautifully.
Cornflour (Cornstarch): Plain flour (all-purpose flour) can also be used, but you might need a little more, and it won't give quite the same glossy, translucent finish to the sauce.

Serving Suggestions

This delightful Bourbon chicken pairs beautifully with fluffy steamed basmati or jasmine rice, which soaks up the wonderful sticky sauce perfectly. For a balanced meal, consider serving alongside some simply steamed greens, such as tenderstem broccoli or green beans, or a crisp, fresh salad to cut through the richness. If you enjoyed this, you might also love our Glorious Molokai Chicken with a Sticky Glaze and Mary's Family Favourite Sweet and Sour Chicken.

How to Store \u0026 Reheat

Should you have any leftovers, which I doubt you will, this chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pan over a low heat on the hob, adding a splash of chicken stock or water if the sauce has become too thick. You can also reheat it in the microwave, though do stir halfway through to ensure even heating.

Mary's Secrets to Success

For a truly glossy, rich sauce, ensure you don't skimp on the simmering time once the cornflour is added – it needs a good few minutes to thicken and become beautifully translucent. Also, don't overcrowd your pan when browning the chicken; cook in batches to achieve that lovely golden crust, which adds so much flavour and texture to the finished dish. These little touches make all the difference, you see!

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. The chicken can also be marinated for up to 2 hours. Just cook the chicken and combine with the sauce just before serving for the very best results, ensuring that wonderful sticky glaze is at its peak.

Is the bourbon flavour very strong?

Not at all, my dear! The alcohol cooks off beautifully during the simmering process, leaving behind a wonderfully complex and caramelised flavour rather than a strong alcoholic taste. It simply adds a delightful depth and warmth to the sauce, making it truly special.

Can I use chicken breast instead of thighs?

You certainly can, but do remember that chicken breast is leaner and can dry out more easily. If using breast, cut it into slightly larger pieces and be careful not to overcook it. Thighs, in my opinion, offer a superior tenderness and flavour for this particular dish, holding up beautifully to the rich sauce.

How can I make this spicier?

If you fancy a little kick, a pinch of dried chilli flakes added to the sauce, or a finely chopped fresh red chilli, would be a lovely addition. Start with a small amount and taste as you go; we want to enhance the flavour, not overpower it!

My sauce isn't thickening. What should I do?

Don't fret! The most common reason is not enough cornflour, or not cooking it long enough. Ensure your cornflour slurry is well mixed, and then gently simmer the sauce, stirring constantly. If it's still too thin, simply mix another teaspoon of cornflour with a tablespoon of cold water and slowly whisk it into the simmering sauce until it reaches your desired, beautifully glossy consistency.