Sweet and Spicy Honey Bourbon Chicken

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Sweet and Spicy Honey Bourbon Chicken (2) I am incompetent in the social media area,  you guys. No, seriously, I’ve only recently started using instagram, I still don’t know how to use twitter or what is really the point of it,  I don’t think anyone actually uses google plus, and I’ve always hated facebook. That pretty much leaves pinterest which is the only one that I actually like.

Sweet and Spicy Honey Bourbon Chicken It must be because it involves very little interaction with people. Don’t take this the wrong way you guys. I love socializing I just suck at it. Plus, how can anyone possibly keep up with the whole circus that is the social media network. As a food blogger I am constantly moving from one post to the next and staying very busy. I never even spend time on usual teenage girl stuff anymore.

Sweet and Spicy Honey Bourbon Chicken (7) I don’t remember the last time I painted my nails, never really been my thing anyway but still. I rarely think about what I’m going to wear. I desperately need a haircut, and I am so lost on current music and movies. My poor lonely ipod hasn’t been updated since the stone age.

Sweet and Spicy Honey Bourbon Chicken (5) Someone please tell me that I am not the only one who isn’t at ease in the online world of social sites. I am working on getting better but it’s a process.

Sweet and Spicy Honey Bourbon Chicken (6) Okay, on a different note let me tell you about this chicken. Everyone in my family is a huge fan of Chinese food. I say Chinese but my exposure to more culture has led me to realize that what I am really referring to is American Chinese food which doesn’t remotely resemble what the Chinese actually eat, but you know what I mean.

Sweet and Spicy Honey Bourbon Chicken (8) My mom has always called general tso’s chicken and orange chicken “doughnut chicken” because, let’s face it, it is meat dipped in batter, fried in fat, and then coated with sugar. Sounds like a doughnut version of chicken to me. I think it is necessary to eat this terrible stuff every once in a while though. Besides, if you serve it with plenty of veggies and some steamed brown rice it helps balance it right? Totally healthy.

Sweet and Spicy Honey Bourbon Chicken (9) We can pretend that last statement is true or at least overlook the fact that it’s not long enough to enjoy some of this. It is so worth it. If you occasionally indulge in some weekend takeout then I suggest you skip it this weekend and make it at home.

Sweet and Spicy Honey Bourbon Chicken (4) I made this honey bourbon sauce that is somewhere between orange and general tso’s sauce and I have to tell you, it was a huge hit. I think everyone is sad it’s gone. Just do it and you’ll thank me later.

Sweet and Spicy Honey Bourbon Chicken (3)

Sweet and Spicy Honey Bourbon Chicken

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4

Sweet and Spicy Honey Bourbon Chicken


    Chicken Slurry:
  • 1 pound boneless, skinless chicken breast chicken
  • 2 eggs
  • 1/2 cup cornstarch
  • Honey Bourbon Sauce:
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic, minced
  • 2 tablespoon toasted sesame oil
  • 1/2 cup water
  • 3/4 cup soy sauce (gluten free if necessary)
  • 2 tablespoons chili garlic sauce
  • 1/3 cup rice wine vinegar
  • 3/4 cup brown sugar
  • 2 tablespoons honey
  • 2 tablespoons bourbon
  • 2 tablespoons orange juice
  • 1/4 teaspoon white pepper


  1. Combine cornstarch and eggs in a medium bowl and whisk until smooth. Add chicken and stir to coat. Place in refrigerator while you make the sauce.
  2. Whisk cornstarch and 1/4 cup water in a small bowl and set aside. Saute garlic and ginger with sesame oil in a medium saucepan over medium heat for 3 to 4 minutes until browned. Add remaining ingredients and continue stirring until the sauce is starting to thicken, about 5 minutes. Pour in water/cornstarch while stirring and stir until thick. Remove from heat and cover to keep warm.
  3. Heat 2 inches of oil in a dutch oven or wok to 350 degrees F (180 C). Remove chicken slurry from fridge and drop a few pieces at a time into hot oil. Fry on each side for about 2 minutes until golden and crispy. Remove to paper towels to drain. Continue until all chicken is cooked.
  4. Toss chicken in warm sauce and serve, if desired, with steamed rice and veggies.
Sweet and Spicy Honey Bourbon Chicken.

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  1. says

    Hahaha…I totally understand your thoughts on social media, Tori! As food bloggers, we live in the world of social media. I get it. That’s cool. I put my posts out there on Twitter, Google+, and Facebook. (Pinterest is by far my favorite!) But when it comes to non-food blogging…I can’t get away from social media fast enough! I don’t spend the evening reading Facebook to see what my friends are doing. I don’t yell into the abyss that is Twitter. I just want to sit down and read a book. Is that sad or ironic or both?

    Oh, and yes to this Honey Bourbon Chicken! It looks delicious!!

  2. says

    This looks and sounds beyond amazing! I have no problem admitting that I love Americanized Chinese food 🙂 On the topic of social media, I joined Twitter in May of last year, and I still constantly feel like a fish out of water!

  3. says

    Excellent recipe! I did use pork loin cubes instead of chicken and used orange juice in place of the apple juice. Used fresh ginger and dark brown sugar as that was what I had on hand. No red pepper flakes as I was serving this to someone who can’t take the heat. Sprinkled just a bit of cornstarch to pot during last 20 min of cooking to thicken the sauce to what turned out to be perfect consistency. I made it with basmati rice in less time than it would’ve taken me to call the local Chinese take out delivery restaurant and place an order and wait for it to be delivered.

    • Tori says

      Thank you so much Noah! I’m so happy that you enjoyed this recipe! It sounds like your few small changes would have been really good and the basmati rice is the perfect thing to pair with it.

  4. says

    This was really easy to make, but we had to use chicken breasts. I am sure it would have been better with the drumsticks, but it still came out great. I servied it with Toasted Pine Nut and Parmesan Couscous (#48104) and we enjoyed it! 


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