Are you looking for a recipe to elevate your dinner game? Do you love the combination of rich flavors and bold spices that only a good drink can provide? Look no further than these 18 savory drunken chicken recipes, each featuring a different type of liquor or wine. From classic Chinese-inspired dishes like Shaoxing wine-glazed chicken to spicy Sichuan stir-fries and boozy skewers, there’s something for every palate. Whether you’re in the mood for a comforting soup, a crispy snack, or a flavorful curry, these drunken chicken recipes are sure to hit the spot.
Classic Chinese Drunken Chicken with Shaoxing Wine
This traditional Chinese dish is a staple of many family gatherings and celebrations. Marinated in a mixture of soy sauce, sugar, and Shaoxing wine, the chicken absorbs rich flavors that will leave you craving for more.
Ingredients:
– 1 whole chicken (3 lbs), cut into 2-inch pieces
– 1/4 cup Shaoxing wine
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 scallions, chopped
– Vegetable oil for cooking
Instructions:
1. In a large bowl, whisk together Shaoxing wine, soy sauce, brown sugar, and garlic.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 400°F (200°C).
4. Remove chicken from marinade, letting any excess liquid drip off.
5. Cook the chicken in a skillet with some vegetable oil until browned, then transfer to a baking dish.
6. Bake for 20-25 minutes or until cooked through.
7. Garnish with chopped scallions and serve.
Cooking Time: 30-40 minutes
Spicy Sichuan Drunken Chicken Stir-Fry
Experience the bold flavors of Sichuan cuisine with this spicy and savory stir-fry, featuring succulent chicken cooked in a rich chili oil sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp Sichuan peppercorns, toasted and ground
– 1/4 cup chili oil
– 1/4 cup soy sauce
– 2 tbsp Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– 1/4 cup scallions, chopped
– Salt and pepper to taste
– Optional: Sichuan red peppers or dried chilies for added heat
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok and set aside.
3. In the same wok, add remaining 1 tablespoon of oil, minced garlic, and toasted Sichuan peppercorns. Cook for 30 seconds.
4. Add chili oil, soy sauce, Shaoxing wine, and cornstarch mixture to the wok. Stir until thickened, about 2 minutes.
5. Return chicken to the wok and stir-fry until coated with the sauce. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Honey-Soy Drunken Chicken Thighs
Elevate your chicken game with this sweet and savory recipe that combines the richness of honey, the depth of soy sauce, and the boldness of whiskey.
Ingredients:
• 4-6 bone-in, skin-on chicken thighs
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons whiskey (such as bourbon or scotch)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together honey, soy sauce, whiskey, garlic, and salt.
3. Add the chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs until browned on both sides, about 3-4 minutes per side.
6. Transfer the skillet to the preheated oven and cook for an additional 15-20 minutes or until cooked through.
Cooking Time: 25-30 minutes
Coconut Milk Drunken Chicken Curry
This creamy and flavorful curry is a perfect blend of Indian and Southeast Asian spices, with the added twist of coconut milk and “drunk” chicken. Serve it over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1/4 cup white wine (or beer)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Remove chicken from skillet and set aside. Reduce heat to medium. Add onions, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Stir in cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add coconut milk, chicken broth, and white wine (or beer). Bring mixture to a simmer.
5. Return chicken to skillet; season with salt and pepper to taste. Simmer until chicken is cooked through, about 20-25 minutes.
6. Garnish with cilantro leaves and serve hot over rice or noodles.
Cooking Time: 30-35 minutes
Tequila-Lime Drunken Chicken Skewers
A twist on traditional chicken skewers, these tequila-lime infused bites are perfect for a fiesta or a casual gathering. Marinated in a zesty mixture of lime juice, tequila, and spices, the resulting flavors are both bold and refreshing.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup freshly squeezed lime juice
– 1/4 cup tequila (or substitute with vodka or rum)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 10 bamboo skewers, soaked in water for 30 minutes
Instructions:
1. In a large bowl, whisk together lime juice, tequila, garlic, olive oil, cumin, salt, and pepper.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until cooked through.
5. Serve hot with your favorite sides and enjoy the fiesta!
Cooking Time: 16-20 minutes
Bourbon-Glazed Drunken Chicken Wings
Elevate your snack game with these mouthwatering Bourbon-Glazed Drunken Chicken Wings, perfect for game days or social gatherings. This sweet and savory recipe combines the richness of bourbon with the tender juiciness of chicken wings.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup bourbon whiskey
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together bourbon, honey, soy sauce, brown sugar, garlic, rice vinegar, and red pepper flakes (if using). Add chicken wings and toss to coat.
3. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange wings in a single layer.
4. Bake for 30-35 minutes or until cooked through.
5. Remove from oven and brush with the reserved bourbon glaze (whisk together remaining bourbon, honey, soy sauce, and brown sugar).
6. Return to oven and bake an additional 5-7 minutes or until caramelized.
Cooking Time: 35-42 minutes
White Wine Drunken Chicken with Herbs
Savor the rich flavors of chicken infused with white wine, herbs, and spices. This recipe yields tender and juicy chicken breasts, perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup white wine (dry)
– 2 tbsp olive oil
– 2 sprigs of fresh thyme
– 1 sprig of fresh rosemary
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together white wine, olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Place chicken breasts in a shallow baking dish and pour the wine mixture over them.
4. Bake for 25-30 minutes or until chicken is cooked through and juices run clear.
5. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Ginger-Scallion Drunken Chicken Soup
Warm up with this aromatic and savory soup that combines the comforting flavors of ginger, scallions, and chicken in a rich broth. Perfect for a cozy night in or as a pick-me-up when you’re feeling under the weather.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 inches fresh ginger, peeled and sliced
– 4 scallions, thinly sliced (white and green parts)
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup Chinese rice wine (or dry sherry)
– 1 tsp soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or wok, heat 2 tbsp of oil over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add ginger, scallions, and garlic; cook until fragrant, about 1 minute.
4. Pour in broth, wine, soy sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
5. Return chicken to pot and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Beer-Battered Crispy Drunken Chicken
Elevate your dinner game with this mouth-watering recipe that combines the crispiest beer batter with juicy, drunken chicken. Perfect for a weekend treat or special occasion.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup cold beer
– 1/4 cup butter, melted
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, beer, melted butter, garlic powder, paprika, salt, and pepper.
3. Add chicken breasts to the batter and toss until fully coated.
4. Place battered chicken on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until golden brown and crispy.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Red Wine Drunken Chicken with Mushrooms
Elevate your dinner game with this rich and flavorful recipe that combines tender chicken, savory mushrooms, and a bold red wine sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5-6 minutes per side. Transfer to a baking dish.
3. In the same skillet, add mushrooms and cook until tender, about 3-4 minutes.
4. Add garlic, butter, thyme, salt, and pepper to the skillet. Cook for an additional minute.
5. Pour red wine into the skillet, scraping up any browned bits. Bring to a simmer.
6. Place the chicken breasts in the sauce and bake for 25-30 minutes or until cooked through.
Cooking Time: 35-40 minutes
Lemongrass and Chili Drunken Chicken
This recipe combines the bold flavors of lemongrass, chili peppers, and soy sauce to create a succulent and aromatic dish that’s sure to impress. Perfect for special occasions or a quick weeknight dinner.
Ingredients:
– 1 whole chicken (3-4 lbs), patted dry
– 2 stalks lemongrass, bruised and chopped
– 2 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup Chinese cooking wine (or dry sherry)
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine lemongrass, chilies, garlic, soy sauce, and cooking wine.
3. Place the chicken in a roasting pan and brush with vegetable oil.
4. Pour the lemongrass mixture over the chicken, making sure it’s evenly coated.
5. Roast for 30-35 minutes or until the chicken is cooked through.
6. Let rest for 10 minutes before carving and serving.
Cooking Time: 30-35 minutes
Garlic Butter Drunken Chicken Pasta
Savor the rich flavors of this creamy pasta dish, featuring succulent chicken and a savory garlic butter sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz. pasta of your choice (e.g., penne, linguine)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add garlic and sauté for 1 minute. Pour in heavy cream, whisking to combine with butter and garlic. Bring mixture to a simmer.
4. Return chicken to the skillet, stirring to coat with sauce. Reduce heat to low and let simmer for 5-7 minutes or until cooked through.
5. Season with thyme, salt, and pepper to taste. Serve over pasta, adding reserved pasta water as needed. Top with Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Rosemary-Infused Drunken Roast Chicken
Elevate your roast chicken game with this aromatic and juicy recipe, where the bold flavors of rosemary and red wine come together in perfect harmony. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 whole chicken (3 lbs)
– 2 sprigs of fresh rosemary
– 1/4 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together rosemary sprigs, red wine, and olive oil.
4. Stuff the cavity of the chicken with the rosemary-infused mixture.
5. Season the outside of the chicken with salt and pepper.
6. Roast the chicken in the preheated oven for 45-50 minutes or until cooked through.
Cooking Time: 45-50 minutes
Miso-Sake Drunken Chicken Ramen
Experience the harmony of Japan’s rich flavors with this Miso-Sake Drunken Chicken Ramen recipe, where savory and sweet notes meld together to create a truly unforgettable bowl.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups chicken broth
– 2 tablespoons sake (Japanese rice wine)
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 8 oz ramen noodles
– Sliced green onions and bean sprouts for garnish
Instructions:
1. In a large pot, combine chicken broth, sake, miso paste, soy sauce, and sesame oil. Bring to a simmer over medium heat.
2. Add the chicken and cook until cooked through, about 5-7 minutes.
3. Cook ramen noodles according to package instructions.
4. To assemble, place noodles in a bowl, then add the chicken and broth mixture.
5. Garnish with green onions and bean sprouts.
Cooking Time: 15-20 minutes
Thai Basil Drunken Chicken with Rice
Experience the bold flavors of Thailand with this aromatic dish that combines succulent chicken, savory rice, and a hint of spice. This recipe is a perfect blend of East meets West, sure to delight your taste buds.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups cooked Thai jasmine rice
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/4 cup fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon palm sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 1/4 cup Thai basil leaves, chopped
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add chicken; cook until browned, about 5-7 minutes.
5. In a small bowl, whisk together fish sauce, soy sauce, palm sugar, ginger, and red pepper flakes. Pour over chicken mixture; stir to combine.
6. Serve chicken mixture over cooked rice; garnish with chopped Thai basil leaves.
Cooking Time: 20-25 minutes
Maple-Bourbon Drunken Chicken Drumsticks
Elevate your game-day snacks with these sweet and savory chicken drumsticks infused with the richness of bourbon and the warmth of maple syrup. Perfect for a crowd, these finger-lickin’ good treats are sure to please.
Ingredients:
– 4-6 chicken drumsticks
– 1/4 cup pure maple syrup
– 2 tablespoons bourbon whiskey (or substitute with apple cider or orange juice)
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together maple syrup, bourbon, and olive oil.
3. Add chicken drumsticks and toss to coat, ensuring they’re fully submerged in the marinade.
4. Sprinkle paprika over the drumsticks and season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the drumsticks.
6. Bake for 25-30 minutes or until cooked through, flipping halfway.
7. Garnish with fresh thyme leaves, if desired. Serve warm.
Cooking Time: 25-30 minutes
Five-Spice Drunken Chicken Lettuce Wraps
Elevate your snack game with these savory and aromatic wraps! Crispy chicken, crunchy veggies, and a hint of five-spice powder come together in perfect harmony.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp soy sauce
– 2 tbsp Shaoxing wine (or dry sherry)
– 1 tsp five-spice powder
– 1/4 cup chopped scallions
– 1/4 cup shredded carrots
– 1/4 cup chopped cilantro
– 6-8 lettuce leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, wine, and five-spice powder. Add the chicken and marinate for at least 30 minutes.
3. Remove the chicken from marinade, letting any excess liquid drip off.
4. Bake the chicken for 15-20 minutes or until cooked through.
5. Chop the cooked chicken into bite-sized pieces.
6. Assemble the wraps by placing a few pieces of chicken onto a lettuce leaf, followed by scallions, carrots, and cilantro. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Citrus-Marinated Drunken Chicken Salad
Elevate your salad game with this refreshing twist on a classic dish! Succulent chicken, tangy citrus, and crisp greens come together to create a light and revitalizing treat perfect for a warm day.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/2 cup freshly squeezed orange juice
– 1/4 cup white wine (dry)
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
– 4 cups mixed greens
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, whisk together orange juice, white wine, honey, Dijon mustard, salt, and pepper.
2. Add the chicken breast to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side, or until cooked through.
4. Let chicken rest for a few minutes before slicing into thin strips.
5. In a large bowl, combine mixed greens, sliced chicken, and crumbled feta cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Summary
Looking for a new twist on chicken recipes? Look no further! This article features 18 savory drunken chicken recipes that are sure to impress. From classic Chinese-inspired dishes like Shaoxing Wine Drunken Chicken, to spicy Sichuan stir-fries and coconut milk curries, there’s something for every taste bud. Even tequila lovers will find a drink-friendly recipe in the Tequila-Lime Skewers. And don’t forget about the indulgent bourbon-glazed wings or beer-battered crispy chicken. Whether you’re in the mood for something saucy, spicy, or simply boozy, this collection has got you covered.