Bourbon Chicken
Prep time
Cook time
Total time
The recipe makes a good amount of bourbon sauce, so to serve four, just double the amount of chicken thigh fillets.
Serves: 2
  • 4 medium chicken thigh fillets (cut in half)
  • Smattering of plain flour (optional)
  • 2 teaspoons cornflour
  • 4 tablespoons soy sauce
  • ¾ cup chicken stock
  • 1.5 tablespoons dried asian onion pieces (from a jar in supermarket)
  • ¼ cup packed brown sugar
  • ¼ cup bourbon (preferably marginally less than this)
  • ¼ teaspoon minced ginger
  • ½ teaspoon minced or crushed garlic
  • ½ teaspoon onion powder
  1. Pre-heat oven to 170 degrees celcius (338 fahrenheit)
  2. Coat chicken in flour and briefly brown in pan (2 mins each side - don’t allow chicken to cook through)
  3. Place chicken in shallow casserole/baking dish (flat side up)
  4. Make sauce: Mix rest of ingredients (except cornflour) in a bowl well - combine well
  5. Mix two teaspoons cornflour with a bit of water to a thick smooth slightly paste like consistency
  6. Add cornflour mixture to sauce and stir until well combined
  7. Pour mixture over chicken (spoon extra sauce over top of chicken -bottom part of chicken should be sitting in sauce).
  8. Bake in the preheated oven, for 25 - 30 minutes until chicken juices run clear and chicken is cooked. Small thigh fillets that were well browned can even take as little as 20 minutes and really large ones as long as 35 minutes.
  9. Once cooked, place on serving plate and spoon over the sticky bourbon sauce.
  10. Serve with loads of vegetables (try broccoli and mashed sweet potato)
Recipe by My Food Temple at