Description
This Food Court Bourbon Chicken Copycat Recipe delivers the sweet, tangy, and savory flavor of your favorite mall food court dish, right in your own kitchen. Tender chicken thighs are cooked with a flavorful bourbon-infused sauce that’s thickened to perfection and best served over a bed of steaming rice. Perfect for a family dinner or when you’re craving that nostalgic takeout taste.
Ingredients
Scale
Chicken and Marinade
- 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
Instructions
- Prepare the Chicken: Cut the chicken thighs into 1-inch pieces, and carefully remove any excess fat or skin to ensure tenderness and prevent greasiness in the dish.
- Mix the Sauce: In a small bowl, combine ground ginger, black pepper, soy sauce, bourbon, water, garlic powder, vinegar, and brown sugar. Stir well until the brown sugar is mostly dissolved. Set this flavorful mixture aside.
- Sear the Chicken: Heat olive oil in a large sauté pan or skillet over medium-high heat. Add the chicken pieces and cook for 8-10 minutes, stirring every 1-2 minutes. You want the juices to cook off and for the chicken to start browning evenly without burning.
- Simmer in Sauce: Pour the bourbon mixture into the pan with the chicken and stir well to combine. Bring the liquid to a boil, then reduce heat to medium and let it simmer uncovered for about 15 minutes. This step allows the alcohol to cook off and the flavors to meld.
- Thicken the Sauce: Add the dissolved cornstarch mixture to the pan and stir briskly. The sauce will quickly thicken, coating the chicken with a glossy, rich glaze.
- Serve: Serve the bourbon chicken hot over steamed white rice for a complete meal replicating your favorite food court treat.
Notes
- You can substitute bourbon with dark rum or apple/cranberry juice for a non-alcoholic version; reduce brown sugar slightly when using juice.
- Use rice vinegar for the most authentic tang, but white wine or plain white vinegar works in a pinch.
- Stir frequently during cooking to prevent burning and ensure even browning.
- Serve immediately over rice or steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: bourbon chicken, copycat recipe, food court chicken, sweet and savory chicken, easy chicken dinner, bourbon sauce chicken
