Dinner

Food Court Bourbon Chicken Copycat Recipe

ByAndria Russo December 18, 2025December 18, 2025

Introduction

This Food Court Bourbon Chicken copycat recipe delivers the sweet and savory flavors you love from your favorite food court stall. Juicy chicken thighs are cooked with a rich bourbon-infused sauce that’s easy to make at home. Serve it over rice for a satisfying weeknight dinner.

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 a pepper mill)
1/3 cup soy sauce
1/3 cup bourbon (or any brown whiskey; dark rum or apple juice/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

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, black pepper, garlic powder, soy sauce, bourbon, water, rice vinegar, and brown sugar. Set this mixture 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 chicken browns evenly and the juices evaporate, about 8-10 minutes.
Step 5: Pour in the bourbon sauce mixture and stir well. Bring it to a boil, then reduce the heat to medium and simmer uncovered for about 15 minutes to allow the alcohol to cook off and flavors to meld.
Step 6: Stir in the dissolved cornstarch and water mixture briskly. The sauce will thicken quickly.
Step 7: Serve the bourbon chicken over rice while hot.

Tips & Variations

For a non-alcoholic version, substitute the bourbon with apple juice and reduce the brown sugar slightly to balance sweetness.
Chicken breast can be used instead of thighs, but thighs remain juicier and more flavorful.
Adding a pinch of crushed red pepper flakes can add a nice subtle heat.
Make sure to simmer uncovered to thicken the sauce and cook off the alcohol properly.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The sauce may thicken further when cooled; add a splash of water when reheating if needed to loosen it.

How to Serve

A white plate with a red chain-link pattern holds a dish with two clear layers: the bottom layer is white cooked rice with separate grains, and the top layer is a thick, glossy dark brown sauce covering medium-sized pieces of chicken that look tender and moist. The sauce is sticky and shiny, spreading over and between the chicken chunks. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but it tends to be less juicy and may dry out faster. Thighs are preferred for their tenderness and flavor.

Do I have to use bourbon?

No, you can substitute bourbon with dark rum, apple juice, or cranberry juice for a non-alcoholic option. Just adjust the brown sugar to taste if using juice.