Name: Food Court Bourbon Chicken Copycat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Tbsp olive oil; 2 LB chicken thighs, skinless, cut into 1-inch pieces; 1 tsp ground ginger; 1/2 tsp garlic powder; 1/4 tsp black pepper (about 4 turns on the pepper mill); 1/3 Cup soy sauce; 1/3 Cup Bourbon (or brown whiskey; dark rum or apple/cranberry juice as substitutes); 1/2 Cup water; 1 Tbsp rice vinegar (or white wine vinegar/plain white vinegar); 1/2 Cup tightly packed brown sugar; 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Introduction

This Food Court Bourbon Chicken copycat recipe brings the sweet and savory flavors of the popular dish right into your home kitchen. Tender chicken thighs are cooked in a rich bourbon soy sauce glaze that’s irresistibly delicious over rice. It’s a comforting meal that’s easy to prepare and sure to please your whole family.

A white plate with a red patterned rim holds two layers: the bottom layer is a bed of fluffy white rice with visible grains, and the top layer is made of chunks of chicken coated in a thick, shiny, dark brown sauce, glistening under the light. The sauce has a sticky texture, covering the chicken pieces evenly, and some sauce drips slightly onto the rice. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp olive oil

2 LB chicken thighs, skinless

1 tsp ground ginger

1/2 tsp garlic powder

1/4 tsp black pepper (about 4 turns on the pepper mill)

1/3 Cup soy sauce

1/3 Cup bourbon (or brown whiskey; dark rum can also work; substitute apple or cranberry juice if avoiding alcohol)

1/2 Cup water

1 Tbsp rice vinegar (or white wine vinegar or plain white vinegar)

1/2 Cup brown sugar, tightly packed

1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Instructions

Step 1: Cut the chicken thighs into 1-inch pieces, removing any excess fat or skin.

Step 2: In a small bowl, combine the ground ginger, garlic powder, black pepper, soy sauce, bourbon (or juice), water, vinegar, and brown sugar. Stir well and set aside.

Step 3: Heat the olive oil in a large sauté pan or skillet over medium-high heat.

Step 4: Add the chicken pieces to the pan and cook, stirring every 1-2 minutes, until the juices evaporate and the chicken begins to brown evenly, about 8-10 minutes.

Step 5: Pour the bourbon mixture into the pan and stir to combine. Bring the liquid to a boil, then reduce heat to medium and simmer uncovered for about 15 minutes, allowing the alcohol to cook off and flavors to meld.

Step 6: Stir in the dissolved cornstarch mixture briskly. The sauce will thicken quickly. Cook for another minute or until the desired consistency is reached.

Step 7: Serve the bourbon chicken hot over steamed rice.

Tips & Variations

For a non-alcoholic version, substitute bourbon with apple or cranberry juice and reduce the brown sugar slightly to balance sweetness.

Use boneless, skinless chicken breasts instead of thighs if preferred, but thighs tend to be juicier and more flavorful.

Adding a pinch of red pepper flakes can give the dish a subtle spicy kick.

If you don’t have cornstarch, you can use arrowroot powder or flour as a thickener, adjusting the quantity accordingly.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they cook faster and may be less juicy than thighs. Adjust cooking time accordingly to avoid drying out the meat.

How do I make this recipe without alcohol?

Simply replace the bourbon with apple juice or cranberry juice for a tasty non-alcoholic alternative. Reduce brown sugar slightly to keep the sweetness balanced, and cook as directed.