This Panda Express Bourbon Chicken recipe is a bold, sticky, sweet-and-spicy copycat of the popular Blazing Bourbon Chicken. It comes together in under 30 minutes and tastes just like the restaurant version, or maybe even better.
If you’ve been craving that glossy bourbon sauce with tender chicken over rice, this homemade version nails the flavor, the heat, and the texture without needing takeout.
This recipe was updated in 2026 with improved instructions, new tips, and expanded FAQs.
Why This Recipe Works
- Uses boneless chicken thighs for maximum juiciness (just like Panda Express).
- Cornstarch coating creates lightly crisp edges that hold the sticky sauce.
- Balanced sauce: sweet, savory, tangy, and slightly spicy.
- Simmered properly so the bourbon flavor cooks down without overpowering.
- Adjustable heat level to match the “Blazing” version or tone it down.
What Is Panda Express Blazing Bourbon Chicken?
Blazing Bourbon Chicken was a limited-time Panda Express item featuring a spicy bourbon sauce inspired by bold, smoky flavors. It combines sweet brown sugar, savory soy sauce, garlic, ginger, and red pepper heat for a glossy, sticky coating.
This recipe recreates that same sweet-heat balance at home.
Ingredients
For the Chicken
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Bourbon Sauce
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- ⅓ cup bourbon
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 3 tablespoons honey
- 3 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- ¼ cup water
- ¼ teaspoon red pepper flakes (adjust to taste)
- Green onions for garnish
How to Make Panda Express Bourbon Chicken
- Coat the Chicken. Toss chicken pieces with salt and pepper. Sprinkle cornstarch over the top and toss until evenly coated.
- Cook the Chicken. Heat oil in a large pan over medium-high heat. Cook chicken in a single layer for 5–7 minutes until golden brown and fully cooked (internal temp 165°F). Remove and set aside.
- Build the Sauce. In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
- Whisk together bourbon, soy sauce, brown sugar, honey, ketchup, vinegar, water, and red pepper flakes. Pour into the skillet.
- Simmer 4–5 minutes until slightly thickened.
- Combine. Return chicken to skillet and toss to coat. Cook another 2–3 minutes until sauce thickens and coats the chicken. Serve immediately over rice.
What Is Bourbon Chicken Sauce Made Of?
The sauce combines:
- Soy sauce for saltiness
- Brown sugar and honey for sweetness
- Bourbon for depth
- Garlic and ginger for aromatics
- Vinegar for tang
- Red pepper flakes for heat
- Ketchup for that signature sweet-savory balance
It should be glossy, slightly thick, and cling to the chicken.
Tips & Tricks
Don’t Crowd the Pan
Cook chicken in batches if needed. Overcrowding steams instead of sears.
Want It Spicier?
Add:
- Extra red pepper flakes
- A splash of sriracha
- A pinch of cayenne
Sauce Too Thin?
Simmer longer or add a cornstarch slurry (½ tbsp cornstarch + 2 tbsp water).
Sauce Too Sweet?
Add a splash of soy sauce or rice vinegar to balance it.
Using Chicken Breast?
Cook slightly less time to avoid dryness.
What to Serve With Bourbon Chicken
- Cauliflower rice for low-carb
- Steamed jasmine rice
- Panda Express Fried Rice
- Panda Express Chow Mein
- Stir-fried green beans
- Bok choy
Frequently Asked Questions
Is Panda Express Bourbon Chicken spicy?
The Blazing version has mild-to-medium heat. This recipe lets you control the spice level.
Can I substitute the bourbon?
Yes. Use apple juice or chicken broth + a splash of apple cider vinegar.
Does the alcohol cook off?
Yes, the alcohol cooks off during simmering, leaving flavor behind.
Can I use chicken breast?
Yes, but thighs stay juicier and more authentic.
Can I make this ahead?
You can if you store properly and reheat gently in a skillet for the best texture.
Storage & Reheating
Fridge
Store in an airtight container up to 4 days.
Freezer
Freeze fully cooled chicken in airtight container up to 3 months.
Reheat
Best: Skillet over medium heat.
Quick: Microwave in 30-second intervals.
Avoid overheating to prevent the sauce from thickening too much.
Panda Express Blazing Bourbon Chicken Copycat
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs cut into bite-sized pieces
- 3 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- 1/3 cup Bourbon
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon crushed red pepper flakes adjust to taste
- 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 3 tablespoons ketchup
- 1/4 cup chopped green onions or chives optional, for garnish
Instructions
- In a bowl, toss the chicken pieces with salt and black pepper. Once coated toss with cornstarch until they are coated evenly.1 ½ lbs boneless skinless chicken thighs, 3 tablespoon cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.2 tablespoons vegetable oil
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.2 teaspoons grated ginger, 2 cloves garlic
- In a separate bowl, whisk together the bourbon, soy sauce, brown sugar, water, red pepper flakes, apple cider vinegar, honey, and ketchup. Pour this sauce mixture into the garlic-ginger mixture.1/3 cup Bourbon, 1/3 cup low-sodium soy sauce, 1/4 cup brown sugar, 1/4 cup water, 1/4 teaspoon crushed red pepper flakes, 2 tablespoons apple cider vinegar, 3 tablespoons honey, 3 tablespoons ketchup
- Bring the sauce to a simmer and let it cook for about 5 minutes, or until it thickens slightly. If you want it thicker, mix in a slurry which is made up of 1/2 tbsp corn starch and 2 tablespoons water and allow it to cook for a few minutes to thicken.
- Return the cooked chicken to the skillet and stir to coat it with the sauce. Continue to cook for an additional 2-3 minutes, or until the chicken is heated through.
- Serve your bourbon chicken over steamed rice and garnish with chopped green onions or chives, if desired.1/4 cup chopped green onions or chives
Notes
- For extra heat, add cayenne.
- For thicker sauce, use slurry.
- Apple juice can replace bourbon.
- Do not overcrowd pan.
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