Get ready to spice up your life with our 20 Spicy Drunken Chicken Recipes with a Kick! Who says you can’t have fun with food? These mouth-watering dishes will take your taste buds on a thrilling ride, combining the bold flavors of Asian cuisine with the excitement of adding a little kick. From Shaoxing Wine Drunken Chicken to Tequila-Lime Drunken Chicken Tacos, each recipe is carefully crafted to tantalize your senses and leave you craving more.
Whether you’re in the mood for something spicy and savory or sweet and tangy, our drunken chicken recipes have got you covered. So go ahead, grab a glass of your favorite liquor (or two), and get ready to cook up some serious flavor with these 20 Spicy Drunken Chicken Recipes with a Kick!
Shaoxing Wine Drunken Chicken
This classic Chinese dish is a staple of many celebrations and gatherings. Shaoxing wine drunken chicken is a flavorful and aromatic recipe that’s perfect for special occasions or everyday meals.
Ingredients:
– 1 whole chicken (3-4 lbs), patted dry
– 1/2 cup Shaoxing wine
– 1/4 cup soy sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1 teaspoon sugar
– 1/4 teaspoon white pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together Shaoxing wine, soy sauce, vegetable oil, garlic, ginger, sugar, and white pepper.
3. Place the chicken in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, turning to coat evenly.
4. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight.
5. Preheat oven to 400°F (200°C). Remove the chicken from the marinade, letting any excess liquid drip off.
6. Place the chicken on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until cooked through.
Cooking Time: 1 hour 15 minutes
Sichuan Peppercorn Drunken Chicken
This Sichuan-inspired dish combines the numbing and slightly spicy flavor of Sichuan peppercorns with the richness of chicken cooked in soy sauce and Shaoxing wine. Perfect for a quick and flavorful dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Sichuan peppercorns, toasted and crushed
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine
– 1 tablespoon sugar
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry for 30 seconds.
3. Add chicken; cook until browned, about 5 minutes.
4. Add Sichuan peppercorns, soy sauce, wine, sugar, and salt. Stir to combine.
5. Simmer for 10-15 minutes or until chicken is cooked through.
6. Garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Spicy Garlic Drunken Chicken Wings
Elevate your snack game with this mouth-watering recipe that combines the spicy kick of buffalo wings with the rich flavors of garlic and red wine. Perfect for game day gatherings or a quick weeknight treat.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup hot sauce (Frank’s RedHot or similar)
– 3 cloves garlic, minced
– 1/4 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: blue cheese crumbles and chopped parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together hot sauce and minced garlic.
3. Add chicken wings to the bowl and toss until fully coated.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange wings on the sheet in a single layer.
5. Bake for 30 minutes or until cooked through.
6. In a small saucepan, combine red wine and butter. Bring to a simmer over medium heat.
7. Remove wings from oven and toss in the red wine glaze until fully coated.
8. Serve hot with blue cheese crumbles and chopped parsley, if desired.
Cooking Time: 30-35 minutes
Thai Basil Drunken Chicken Stir-Fry
This spicy and aromatic stir-fry is a classic Thai dish that combines the bold flavors of chicken, basil, and chili peppers. With this easy recipe, you can create a delicious meal in just 20 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 1/2 cup chicken broth
– 1/4 cup fish sauce (optional)
– 1/4 cup chopped fresh Thai basil leaves
– 1-2 Thai bird’s eye chilies, sliced
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; cook for 30 seconds.
3. Add chicken; cook until browned, about 5 minutes.
4. Add curry paste; stir-fry for 1 minute.
5. Pour in broth, fish sauce (if using), and chili peppers; bring to a simmer.
6. Stir in basil leaves; cook for an additional 2-3 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Serve immediately over steamed rice or noodles.
Cooking Time: 20 minutes
Bourbon-Glazed Drunken Chicken Skewers
Add a touch of sophistication to your outdoor gatherings with these sweet and savory skewers, featuring bourbon-glazed chicken and flavorful vegetables. Perfect for a summer BBQ or potluck, this recipe is sure to impress.
Ingredients:
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup bourbon whiskey
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 cup olive oil
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together bourbon, honey, soy sauce, garlic powder, and paprika.
3. Thread chicken, bell peppers, and onions onto skewers.
4. Brush with olive oil and season with salt and pepper.
5. Grill for 8-10 minutes per side, or until chicken is cooked through.
6. During the last minute of grilling, brush with bourbon glaze.
Cooking Time: 16-20 minutes
Honey-Soy Drunken Chicken Thighs
Get ready for a sweet and savory twist on classic chicken thighs! This Asian-inspired dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup honey
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup sake or dry white wine (optional)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together honey, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
3. Add the chicken thighs and toss to coat evenly.
4. Place the chicken in a single layer on a baking sheet lined with parchment paper.
5. If using sake or wine, pour 1-2 tablespoons over the chicken.
6. Bake for 25-30 minutes or until cooked through.
7. Serve hot with steamed vegetables and rice.
Cooking Time: 25-30 minutes
Chili-Infused Drunken Chicken Drumsticks
Elevate your snack game with this mouth-watering recipe that combines the rich flavors of chili and beer. These drumsticks are perfect for a cozy night in or as a fun twist for your next gathering.
Ingredients:
– 4-6 chicken drumsticks
– 1 cup chili sauce (homemade or store-bought)
– 1/2 cup beer, dark or light
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chili sauce, beer, olive oil, garlic powder, salt, and pepper.
3. Add the chicken drumsticks to the marinade, coating evenly. Cover and refrigerate for at least 2 hours or overnight.
4. Line a baking sheet with parchment paper. Remove drumsticks from marinade, letting excess liquid drip off. Arrange on the baking sheet.
5. Bake for 25-30 minutes or until cooked through, flipping halfway.
Cooking Time: 25-30 minutes
Serve warm and enjoy!
Lemongrass and Ginger Drunken Chicken Soup
This fragrant and flavorful soup is a twist on traditional chicken soup, infused with the brightness of lemongrass and the warmth of ginger. Perfect for a cold winter’s day or as a comforting treat anytime.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 stalks lemongrass, bruised
– 2 inches fresh ginger, sliced
– 4 cups chicken broth
– 1/4 cup soy sauce
– 1/4 cup Chinese cooking wine (or dry sherry)
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high. Add the chicken and cook until browned, about 5 minutes.
2. Add the lemongrass, ginger, broth, soy sauce, and wine. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through.
3. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 45 minutes.
Five-Spice Drunken Chicken with Rice
This Chinese-inspired dish combines the flavors of five-spice powder, soy sauce, and Shaoxing wine to create a rich and savory chicken with fragrant rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 2 teaspoons five-spice powder
– 1 teaspoon soy sauce
– 1 cup Shaoxing wine (or dry sherry)
– 1 cup uncooked white rice
– 2 cups water
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together five-spice powder, soy sauce, and Shaoxing wine. Add chicken and marinate for at least 30 minutes or up to 2 hours.
3. Cook rice according to package instructions with 2 cups of water. Season with salt and pepper to taste.
4. Remove chicken from marinade, letting excess liquid drip off. Place chicken on a baking sheet lined with parchment paper and drizzle with vegetable oil.
5. Bake for 25-30 minutes or until cooked through.
6. Serve with cooked rice and garnish with chopped scallions if desired.
Cooking Time: 40-45 minutes
Tequila-Lime Drunken Chicken Tacos
Tequila-Lime Drunken Chicken Tacos: A Twist on Classic Tacos
Elevate your taco game with this unique recipe that combines the bold flavors of tequila, lime, and juicy chicken. Perfect for a fun night in with friends or a quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup tequila
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Lime wedges for serving (optional)
– Chopped cilantro, radishes, and avocado for topping (optional)
Instructions:
1. In a large bowl, whisk together tequila, lime juice, olive oil, onion, garlic, cumin, salt, and pepper.
2. Add the chicken to the marinade and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled chicken, sliced radishes, diced avocado, and a squeeze of lime juice (if using).
Cooking Time: 15-20 minutes
Coconut Milk Drunken Chicken Curry
This creamy and flavorful curry is a twist on traditional chicken curry, with the added depth of coconut milk and a hint of whiskey. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 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 (optional)
– 1 can (14 oz) coconut milk
– 1/4 cup whiskey (such as Jack Daniel’s)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken; cook until browned on all sides.
4. Add cumin, curry powder, turmeric, and cayenne pepper (if using); stir to combine.
5. Pour in coconut milk and whiskey; bring to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20 minutes
Miso-Sake Drunken Chicken Ramen
This recipe combines the rich flavors of Japan with a twist of indulgence, creating a unique and mouth-watering bowl of Miso-Sake Drunken Chicken Ramen.
Ingredients:
– 1 lb boneless chicken breast or thighs
– 2 cups dashi broth (or substitute with chicken stock)
– 2 tbsp white miso paste
– 2 tbsp sake (Japanese rice wine)
– 1 tsp grated ginger
– 1 tsp soy sauce
– 1 tsp sugar
– 1/4 cup sliced scallions, for garnish
– 1/4 cup cubed bok choy or other Asian greens, for garnish
– 2 cups cooked ramen noodles
Instructions:
1. In a large pot, combine dashi broth, miso paste, sake, ginger, soy sauce, and sugar. Bring to a simmer over medium heat.
2. Add the chicken to the pot and cook until fully cooked, about 10-12 minutes.
3. Cook ramen noodles according to package instructions. Drain and set aside.
4. Slice the cooked chicken into thin strips.
5. To assemble the bowls, place some noodles in each bowl, followed by sliced chicken, scallions, and bok choy.
6. Ladle the hot broth over the top and serve immediately.
Cooking Time: 20-25 minutes
Drunken Chicken Adobo with Vinegar
This Filipino-inspired recipe combines the bold flavors of adobo sauce with the tanginess of vinegar, creating a mouth-watering dish that’s sure to please. Perfect for a quick and satisfying meal or as a unique addition to your dinner party.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tbsp vinegar (apple cider or white wine)
– 2 cloves garlic, minced
– 1 tsp ground black pepper
– 1/4 tsp red pepper flakes (optional)
Instructions:
1. In a large bowl, whisk together soy sauce, vinegar, garlic, black pepper, and red pepper flakes (if using).
2. Add the chicken pieces to the marinade, tossing to coat evenly.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Heat a non-stick skillet or wok over medium-high heat. Remove chicken from marinade, letting excess liquid drip off.
5. Cook chicken for 5-7 minutes per side, or until cooked through.
6. Serve hot, garnished with chopped green onions and steamed rice.
Cooking Time: 20-25 minutes
White Wine Drunken Chicken with Herbs
Elevate your chicken dish with this simple yet impressive recipe that combines tender chicken, fragrant herbs, and a hint of white wine. Perfect for special occasions or everyday meals.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup white wine (dry)
– 2 tbsp olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 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 wine, olive oil, butter, garlic, thyme, and rosemary.
3. Add chicken breasts to the marinade, making sure they’re fully coated.
4. Season with salt and pepper to taste.
5. Place chicken on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Red Pepper Flake Drunken Chicken Skillet
A spicy twist on classic chicken skillet, this recipe combines the bold flavors of red pepper flakes and whiskey to create a mouth-watering one-pot dish. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup red bell pepper, sliced
– 1 tsp red pepper flakes
– 1/4 cup whiskey (such as bourbon or scotch)
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken, onion, and garlic; cook until browned, about 5-7 minutes.
3. Add red bell pepper and cook for an additional 2-3 minutes.
4. Stir in whiskey, red pepper flakes, and diced tomatoes. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through.
Cooking Time: 20-25 minutes
Maple-Bourbon Drunken Chicken Legs
Elevate your chicken game with this mouthwatering recipe that combines the richness of bourbon, the sweetness of maple syrup, and the tender juiciness of slow-cooked chicken legs.
Ingredients:
– 4-6 bone-in, skin-on chicken legs
– 1/2 cup pure maple syrup
– 1/4 cup bourbon whiskey (or to taste)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together maple syrup, bourbon, and olive oil.
3. Add chicken legs, turning to coat evenly. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange chicken legs on the prepared sheet.
5. Roast for 45-50 minutes or until cooked through.
6. Remove from oven, season with salt, pepper, and garlic powder. Let rest for 10-15 minutes before serving.
Cooking Time: 45-50 minutes
Jalapeño Drunken Chicken Quesadillas
Elevate your quesadilla game with the bold flavors of jalapeños and tequila-infused chicken. These spicy, cheesy treats are perfect for a night in or as an appetizer for your next gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup tequila
– 1/4 cup lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and chopped
– 8 large flour tortillas
– 2 cups shredded Monterey Jack cheese (divided)
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine chicken, tequila, lime juice, olive oil, garlic, and jalapeño. Blend until smooth.
2. Preheat a large skillet over medium-high heat. Add the chicken mixture and cook until browned, breaking up with a spoon as it cooks.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Place a tortilla in the skillet, top with chicken, and sprinkle with half of the cheese. Fold tortilla in half. Cook until the cheese is melted and the tortilla is crispy.
5. Repeat with remaining ingredients. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Orange Liqueur Drunken Chicken Stir-Fry
This sweet and savory stir-fry combines the bold flavors of orange liqueur with tender chicken, crisp vegetables, and a hint of spice. Perfect for a quick and impressive dinner party or a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp orange liqueur (such as Cointreau or Grand Marnier)
– 1 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup snow peas, sliced
– 1 tsp grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Add onion, garlic, bell pepper, and ginger to the pan. Cook until vegetables are tender-crisp, about 3-4 minutes.
4. Pour in orange liqueur and stir to combine with vegetables.
5. Return chicken to the pan and stir to coat with the sauce.
6. Cook for an additional 1-2 minutes or until chicken is cooked through.
7. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Smoky Chipotle Drunken Chicken Nachos
Elevate your nacho game with this flavorful recipe that combines the richness of drunken chicken, the smokiness of chipotles, and the crunch of fresh tortilla chips.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1-2 chipotle peppers in adobo sauce, minced (depending on desired heat level)
– 8 oz cream cheese, softened
– 1 cup shredded Monterey Jack cheese
– 1 bag tortilla chips
– Optional toppings: diced tomatoes, red onion, cilantro, sour cream
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together lime juice, olive oil, cumin, smoked paprika, and chipotle peppers. Add chicken breasts and marinate for at least 30 minutes or up to 2 hours.
3. Bake the chicken for 20-25 minutes, or until cooked through.
4. Meanwhile, combine softened cream cheese with shredded Monterey Jack cheese.
5. Arrange tortilla chips in a single layer on a baking sheet. Top with cooked chicken, cream cheese mixture, and any desired toppings.
6. Bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Crispy Drunken Chicken Skin Cracklings
Elevate your snack game with these addictive Crispy Drunken Chicken Skin Cracklings, perfect for a quick indulgence or party appetizer. This recipe combines the crispy, crunchy goodness of chicken skin with the savory flavors of soy sauce and whiskey.
Ingredients:
– 1 pound chicken skin
– 2 tablespoons soy sauce
– 1 tablespoon whiskey (such as bourbon or scotch)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chicken skin under cold water, pat dry with paper towels.
3. In a bowl, whisk together soy sauce, whiskey, brown sugar, and smoked paprika. Add the chicken skin and toss to coat evenly.
4. Line a baking sheet with parchment paper or aluminum foil. Arrange the chicken skin in a single layer, leaving some space between each piece.
5. Bake for 20-25 minutes, or until crispy and golden brown, flipping halfway through.
6. Remove from oven and sprinkle with salt to taste.
Cooking Time: 20-25 minutes
Summary
Get ready to ignite your taste buds with these 20 spicy drunken chicken recipes that pack a punch! From Shaoxing Wine Drunken Chicken to Tequila-Lime Drunken Chicken Tacos, and from Sichuan Peppercorn Drunken Chicken to Smoky Chipotle Drunken Chicken Nachos, this collection of recipes combines the bold flavors of whiskey, beer, and sake with the tender juiciness of chicken. Whether you’re in the mood for a spicy stir-fry or a savory skillet dish, there’s something for everyone in this mouth-watering roundup.
