Whiskey Sticky Chicken

If you love the sweet and savory flavor of bourbon chicken, you’re going to want to try my Whiskey Sticky Chicken.  It has that same delicious combination of tender chicken, garlic, ginger, soy sauce, and brown sugar, but I use whiskey instead of bourbon.

This recipe comes together quickly and makes a wonderful weeknight dinner.  I use boneless, skinless chicken thighs because they stay tender and juicy while cooking, and the cornstarch gives the chicken a lightly crisp coating before it gets tossed in that sticky, flavorful sauce.

Serve it over a bed of fluffy white rice and sprinkle some sliced green onions over the top.  The sauce soaks into the rice, making every bite just as good as the last.

And if you have a little extra time, you can marinate the chicken overnight.  It isn’t necessary, but it gives the chicken even more flavor.

Why You’ll Love This Whiskey Sticky Chicken

• Quick and easy: This is an easy weeknight meal that doesn’t require a lot of preparation.
• Sweet and savory: Brown sugar and soy sauce create that classic sticky chicken flavor.
• Tender chicken: Boneless, skinless chicken thighs stay juicy and flavorful.
• Whiskey adds depth: Whiskey gives the sauce a slightly different flavor than traditional bourbon chicken.
• Great for meal prep: The chicken reheats well and is delicious served over rice.
• Easy to customize: You can adjust the sweetness, add a little heat, or add vegetables to make it your own.

Ingredients

For the Chicken

• Boneless, skinless chicken thighs, cut into bite-sized cubes
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced or grated

For the Whiskey Sauce

• 5 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 4 tablespoons whiskey
• 5 tablespoons brown sugar

Optional

• Honey, for drizzling
• Sliced green onions, for serving

How to Make Whiskey Sticky Chicken

1. Prepare the chicken.
Cut the boneless, skinless chicken thighs into bite-sized pieces.  Place the chicken in a bowl and toss with the cornstarch, salt, and black pepper until evenly coated.

2. Make the sauce.
In a bowl or measuring cup, whisk together the soy sauce, cornstarch, chicken stock, whiskey, and brown sugar.  Make sure the cornstarch is completely dissolved.

3. Cook the chicken.
Heat the oil in a large skillet over medium-high heat.   Add the chicken in a single layer and cook until browned and cooked through, turning occasionally so the pieces brown on all sides.

4. Add the garlic and ginger.
Add the minced garlic and ginger to the skillet.  Cook for about 30 seconds, stirring frequently.  Be careful not to let the garlic burn.

5. Add the sauce.
Give the sauce another quick stir, since the cornstarch can settle on the bottom.  Pour it over the chicken and stir to combine.

6. Let it get sticky.
Reduce the heat slightly and simmer, stirring occasionally, until the sauce thickens and coats the chicken.  This is where the magic happens.  The sauce will become glossy, thick, and sticky as it cooks.

7. Add a little honey, if desired.
For an extra touch of sweetness and shine, drizzle a little honey over the chicken just before serving.

8. Serve.
Spoon the Whiskey Sticky Chicken over cooked white rice and garnish with sliced green onions.

Tips for Making the Best Whiskey Sticky Chicken

Don’t skip the cornstarch coating.  It helps the chicken brown nicely and gives the sauce something to cling to.

Stir the sauce before adding it to the skillet.   The cornstarch settles quickly, so give it a good stir right before pouring it into the pan.

Don’t rush the sauce. Once it’s added to the chicken, give it a few minutes to simmer and thicken. That’s what gives this chicken its signature sticky coating.

Taste before adding honey.  The brown sugar already gives the sauce plenty of sweetness. If you prefer a sweeter sauce, add a small drizzle of honey at the end.

Marinate for extra flavor.  When I have time, I like to marinate the chicken overnight. It isn’t required, but it’s a great option when you want to prepare ahead.

Variations

Make it spicy:  Add a pinch of red pepper flakes, cayenne pepper, or a little sriracha to the sauce.

Add vegetables:  Toss in broccoli, bell peppers, snap peas, or sliced onions for a complete one-pan meal.

Use chicken breast: Boneless, skinless chicken breasts can be substituted for the thighs. Just be careful not to overcook them.

Make it sweeter:  Add a little extra brown sugar or finish the chicken with a drizzle of honey.

Add sesame flavor: Sprinkle toasted sesame seeds over the finished chicken.

Try different rice: Serve it over jasmine rice, basmati rice, brown rice, or even cauliflower rice.

Marinate overnight: For an even more flavorful chicken, marinate the chicken overnight before coating it with cornstarch and cooking.

Frequently Asked Questions

Can I use bourbon instead of whiskey?
Absolutely.  Bourbon can be used in the same amount if you want a more traditional bourbon chicken flavor.  I use whiskey because that’s what I enjoy and what inspired the name Whiskey Sticky Chicken.

Do I have to marinate the chicken overnight?
No.  The chicken is flavorful without marinating.   Overnight marinating is simply an option when you have the time and want to add even more flavor.

Can I use chicken breast instead of chicken thighs?
Yes.  Chicken breast works well in this recipe, although I prefer thighs because they tend to stay more tender and juicy.

Can I make this without whiskey?
Yes.  If you don’t want to use whiskey, you can substitute additional chicken stock.  The flavor will be different, but the sauce will still be delicious.

What should I serve with Whiskey Sticky Chicken?
White rice is my favorite because it soaks up all that delicious sticky sauce.  You can also serve it with fried rice, noodles, steamed vegetables, or cauliflower rice.

How do I make the sauce thicker?
Allow the sauce to simmer for a few minutes after adding it to the chicken.  The cornstarch will thicken the sauce as it heats.  If it still isn’t as thick as you’d like, continue simmering until it reaches the consistency you want.

Can I make Whiskey Sticky Chicken ahead of time?
Yes.  The cooked chicken can be refrigerated and reheated.  Keep it in an airtight container and reheat gently so the chicken doesn’t dry out.

Can I freeze Whiskey Sticky Chicken?
Yes.  Allow the chicken to cool completely before placing it in an airtight freezer-safe container.  Thaw it in the refrigerator and reheat gently.

Final Thoughts

This Whiskey Sticky Chicken is one of those recipes that tastes like you spent much more time in the kitchen than you actually did.  The combination of tender chicken, garlic, ginger, brown sugar, soy sauce, and whiskey creates a sauce that’s sweet, savory, and wonderfully sticky.

I especially love serving it over white rice with plenty of green onions on top.  And depending on my mood, I might add a little drizzle of honey at the end for an extra bit of sweetness.

It’s an easy dinner that feels a little special, but it’s simple enough to make on a busy weeknight.  That’s exactly the kind of recipe I love keeping in my collection.

Looking for more simple meal ideas? Check out my other easy chicken recipes for delicious, family-friendly meals that make cooking at home a breeze!

Whole Chicken in the Slow Cooker

Dutch Oven Chicken Thighs

Slow Cooker Chicken and Dumplings

Chicken Salad with Grapes