Description
This Food Court Bourbon Chicken Copycat Recipe delivers a deliciously tender and flavorful chicken dish inspired by popular food court favorites. Juicy chicken thighs are cooked to perfection in a rich, slightly sweet sauce made with bourbon, soy sauce, brown sugar, and aromatic spices, perfect for serving over rice as a satisfying meal.
Ingredients
Scale
Chicken
- 2 LB chicken thighs, skinless, cut into 1 inch pieces
Marinade and Sauce
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper (approx. 4 turns on 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 (white wine or plain white vinegar can be used)
- 1/2 Cup tightly packed brown sugar
Cooking
- 1 Tbsp olive oil
- 1 Tbsp cornstarch dissolved in 3 Tbsp cold water
Instructions
- Prepare Chicken: Cut the chicken thighs into 1-inch pieces, removing any excess fat or skin to ensure a clean bite and even cooking.
- Mix Sauce: In a small bowl, combine ground ginger, garlic powder, black pepper, soy sauce, bourbon (or substitute), water, rice vinegar, and brown sugar. Stir to mix thoroughly and set aside to let the flavors meld.
- Heat Oil & Brown Chicken: Heat olive oil in a large sauté pan or skillet over medium-high heat. Add the chicken pieces and cook for about 8-10 minutes, stirring every 1-2 minutes until the chicken browns evenly and juices have evaporated.
- Add Sauce & Simmer: Pour the bourbon sauce mixture into the pan with the browned chicken. Stir well and bring the liquid to a boil. Then reduce heat to medium and simmer uncovered for approximately 15 minutes, allowing the alcohol to cook off and the flavors to develop.
- Thicken Sauce: Stir in the cornstarch mixture briskly into the simmering pan. The sauce will thicken quickly, coating the chicken beautifully.
- Serve: Serve the bourbon chicken hot over cooked rice for a complete meal experience.
Notes
- You can substitute bourbon with brown whiskey, dark rum, or apple/cranberry juice for a non-alcoholic version. If using juice, reduce the brown sugar slightly.
- Use rice vinegar for a subtle acidic flavor; white wine or plain white vinegar are workable alternatives.
- For best flavor and texture, use skinless chicken thighs rather than breasts.
- Stirring the chicken frequently while browning prevents burning and promotes even cooking.
- The sauce thickens quickly once cornstarch is added—stir promptly to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: bourbon chicken, food court chicken, copycat recipe, easy chicken recipe, bourbon sauce, skillet chicken
