Name: Food Court Bourbon Chicken Copycat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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 (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 substitute); 1/2 cup water; 1 tbsp rice vinegar (or white wine/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 bold, sweet, and savory flavors of your favorite mall dish right into your home kitchen. Juicy chicken thighs are simmered in a rich bourbon sauce that perfectly balances sweetness and a hint of spice. It’s an easy and satisfying meal that pairs wonderfully with steamed rice.

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 substitute with dark rum, apple juice, or cranberry juice)

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

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, water, rice 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 and cook, stirring every 1-2 minutes, until the chicken browns evenly and the juices have mostly cooked off, about 8-10 minutes.

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

Step 6: Stir in the dissolved cornstarch mixture and continue stirring briskly. The sauce will thicken quickly and coat the chicken.

Step 7: Serve the bourbon chicken hot over steamed rice for a delicious meal.

Tips & Variations

Use dark rum if you don’t have bourbon for a slightly different but tasty flavor.

If avoiding alcohol, substitute with apple juice and reduce the brown sugar slightly to balance sweetness.

Brown sugar tightly packed ensures the right level of sweetness and thickness in the sauce.

Simmering uncovered allows the sauce to reduce and thicken while cooking off alcohol.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but thighs stay juicier and more flavorful. If using breasts, watch cooking time carefully to avoid drying out the meat.

Is there a non-alcoholic substitute for bourbon?

Apple juice or cranberry juice can replace bourbon for a non-alcoholic version. Adjust the brown sugar slightly to reduce sweetness, and the dish will still be delicious.