Sometimes, a craving hits for a meal that is both comforting and exciting, with a perfect balance of sweet and savory flavors. This Brown Sugar Bourbon Chicken Thighs on Chinese Fried Rice is exactly that meal. It takes a classic Southern-inspired glaze and pairs it with the ultimate take-out side dish, creating a dinner that’s nothing short of extraordinary. The chicken is impossibly tender with crispy skin, coated in a sticky, sweet bourbon glaze, and served over a fluffy bed of savory fried rice. It’s a meal that feels special but is surprisingly simple to master.
Why I Love This Recipe
This recipe is a true testament to the power of a great sauce. The bourbon glaze is the star of the show. It’s a perfect harmony of deep, caramel notes from the brown sugar and a hint of smoky spice from the paprika and chili flakes. The bourbon itself cooks down, leaving behind a rich, complex flavor without any of the harsh alcohol taste. Paired with crispy chicken thighs, which are my favorite cut for their flavor and juiciness, it’s a match made in heaven. And let’s not forget the fried rice. Using day-old rice is the key to getting that perfect, non-mushy texture that you find in your favorite Chinese restaurants. It turns a weeknight meal into a full-on culinary experience.
Ingredients
(Serves 4)
- For the Brown Sugar Bourbon Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper
- Bourbon Glaze:
- 1/4 cup bourbon (or substitute apple juice)
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon butter
- For the Chinese Fried Rice:
- 2 cups cooked jasmine rice, day-old preferred
- 2 large eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and white pepper to taste
- For Garnish:
- Toasted sesame seeds
- Sliced green onions
- Extra bourbon glaze (optional)
Swaps and Notes
- Bourbon: The bourbon adds a beautiful depth of flavor. If you prefer to cook without alcohol, apple juice or chicken broth are great substitutes that will still give you a lovely glaze.
- Chicken: You can use boneless, skinless chicken thighs for this recipe. Just reduce the cooking time to about 15-20 minutes, or until the internal temperature reaches 165°F.
- Fried Rice: Day-old, refrigerated rice is crucial for fried rice that isn’t mushy. The cold, dry grains separate easily and get that perfect texture. Feel free to add other vegetables like bell peppers or corn. Oyster sauce adds a savory, umami flavor, but if you don’t have it, you can add another tablespoon of soy sauce.
- Spice Level: Adjust the chili flakes to control the heat. For a spicier glaze, add a pinch more. For no heat at all, just omit them.
Step-by-Step Instructions
- Prepare the Bourbon Glaze: In a small saucepan, combine the bourbon, brown sugar, soy sauce, honey, ketchup, smoked paprika, garlic, ginger, and chili flakes. Bring to a simmer over medium heat and let it cook for 5-7 minutes, until the sauce has thickened slightly. Remove from the heat and stir in the butter until it’s fully melted. Set the glaze aside.
- Bake the Chicken Thighs: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel and season them generously with salt and pepper. In an oven-safe skillet, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes, until the skin is golden and crispy. Flip the chicken and sear for another 2 minutes.
- Glaze and Bake: Brush half of the bourbon glaze over the chicken. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). In the last 5 minutes of baking, brush the chicken with more of the glaze. For an extra-crispy, caramelized finish, you can broil the chicken for 1-2 minutes, watching it closely so it doesn’t burn.
- Make the Chinese Fried Rice: While the chicken is baking, make the fried rice. Heat the vegetable oil in a wok or large pan over high heat. Add the beaten eggs, scramble them quickly, and then remove them from the pan and set them aside.
- Stir-Fry the Rice: In the same pan, sauté the diced carrots, peas, garlic, and ginger for 2-3 minutes. Add the day-old cooked rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes to heat the rice through.
- Finish the Fried Rice: Add the soy sauce, oyster sauce, and sesame oil to the rice. Toss everything together to coat evenly. Stir in the scrambled eggs and chopped green onions. Season with salt and white pepper to taste.
- Assemble and Serve: To get that classic takeout look, lightly grease a small bowl or round mold. Press the fried rice firmly into the mold, then invert it onto a plate. Place the warm, bourbon-glazed chicken thighs on top of the rice mound. Drizzle with any extra glaze and garnish with toasted sesame seeds and sliced green onions.
Tips for Success
- Day-Old Rice: This is the most important tip for perfect fried rice. The dry grains won’t clump together or become mushy.
- Hot Pan for Rice: Make sure your pan or wok is screaming hot when you make the fried rice. This gives you that signature stir-fry texture.
- Pat the Chicken Dry: Patting the chicken thighs dry helps ensure you get a perfectly crispy skin.
Serving Suggestions and Pairings
This meal is a complete plate on its own, but you could serve it with a side of steamed broccoli or a simple cucumber salad to add a fresh element. For a drink pairing, an amber ale would complement the sweet and savory flavors, or a glass of chilled iced tea would be a refreshing choice.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 680 kcal
- Protein: Approx. 45g
- Fat: Approx. 35g
- Carbohydrates: Approx. 50g
Storage and Leftover Tips
Leftovers of this dish store well. You can place the chicken and fried rice in separate airtight containers and store them in the refrigerator for up to 3 days. To reheat, warm the fried rice in a pan on the stove with a little oil, and reheat the chicken in a separate pan or in the microwave.
More Recipes You Will Love
If you love the comfort of a great chicken dinner, you’ll love these other recipes from my kitchen:
- For another crowd-pleasing dinner, this Mexican Chicken and Rice Casserole is always a hit.
- If you’re looking for a no-mayo option, my Light and Tangy Chicken Salad is a refreshing choice.
- For a cozy, hearty bowl of goodness, my Cajun Chicken and Sausage Gumbo is pure comfort food.
- And when you’re craving a tasty sandwich, these Easy Cheesy Chicken Sliders are perfect for a party or a quick meal.
- To feed a crowd without any fuss, these Chicken Enchiladas are a go-to.
Final Thoughts
This Brown Sugar Bourbon Chicken with Chinese Fried Rice is a flavor-packed meal that delivers on every front. The crispy chicken, the sweet and savory glaze, and the savory rice all come together to create a dish that feels like a treat. I hope you enjoy it as much as I do.
Let me know in the comments below if you tried this recipe and what you thought! Happy cooking!
Brown Sugar Bourbon Chicken: A Sweet & Savory Dinner with Fried Rice
Ingredients
- 4 cups bourbon (or substitute apple juice)
- 1 tablespoon honey
- 1 tablespoon ketchup
- 1 teaspoon smoked paprika
- 1 teaspoon grated ginger
- 2 teaspoons chili flakes (optional)
- 1 tablespoon butter
- 2 cups diced carrots
- 2 cups peas
- 1 tablespoon fresh ginger
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 4 chicken thighs
Instructions
- In a bowl, mix bourbon, honey, ketchup, smoked paprika, grated ginger, and chili flakes to make the glaze.
- Preheat a skillet over medium heat and melt the butter.
- Add diced carrots and peas, sautéing until tender.
- Stir in the fresh ginger, oyster sauce, and sesame oil, mixing well.
- In another pan, cook the chicken thighs until golden brown and cooked through.
- Pour the bourbon glaze over the cooked chicken and simmer until the sauce thickens.
- Serve the glazed chicken over the fried rice.
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