Name: Food Court Bourbon Chicken Copycat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American-Chinese
Ingredients: 2 LB chicken thighs, skinless, cut into 1-inch pieces; 1 Tbsp olive oil; 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 brown sugar, tightly packed; 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Introduction

This Food Court Bourbon Chicken copycat recipe delivers the sweet, tangy, and savory flavors you love from the popular dish. Tender chicken thighs simmered in a rich bourbon-infused sauce make for a satisfying meal that’s perfect over rice. It’s a simple recipe that brings restaurant-style taste right to your home kitchen.

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 any brown whiskey; dark rum also works; substitute apple or cranberry juice for no alcohol)

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 ground ginger, black pepper, soy sauce, bourbon (or substitute), water, garlic powder, vinegar, and brown sugar. Set the mixture aside.

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

Step 4: Add the chicken pieces and cook, stirring every 1-2 minutes, until the juices have evaporated and the chicken starts to brown, about 8–10 minutes.

Step 5: Pour in the bourbon mixture and stir well. 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 cornstarch dissolved in water briskly. The sauce will thicken quickly.

Step 7: Serve the bourbon chicken hot over rice and enjoy.

Tips & Variations

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

Use chicken breast if preferred, but thighs offer juicier, more flavorful results.

Serve with steamed vegetables or a side salad to add freshness.

Adjust the heat by adding a pinch of red pepper flakes for a spicy kick.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Keep in mind that breasts are leaner and may cook faster, so watch carefully to avoid drying out the meat.

What can I substitute for bourbon if I don’t have alcohol?

Apple juice or cranberry juice are great non-alcoholic substitutes, though you may want to reduce the brown sugar slightly since these juices add natural sweetness.