This Food Court Bourbon Chicken copycat recipe transforms ordinary chicken thighs into saucy, sticky, bourbon-infused heaven. Ready in about 30 minutes, this flavorful chicken dish is perfect for a quick weeknight dinner. No need to go to the food court at the mall - make it at home instead!
This chicken dish is so good, you'll want to add it to your dinner rotation. The first time I made it I cooked two times in a row! My whole family loved it!
The chicken is tender and coated in a sweet sauce, similar to bourbon chicken from the mall food court but better. Whenever I get a craving for Chinese food, I make this recipe!
Try Olive Garden Asiago Tortelloni Alfredo With Grilled Chicken next!
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Why you will love bourbon food court chicken recipe
- Ready in about 30 minutes.
- Perfect for weeknights.
- Same food court flavor without leaving your house.
- You will love the sweet bourbon sauce.
- Cheaper to make at home.
- Even kids will love it - use apple juice if you are worried about alcohol remaining.
- Family favorite
- Makes delicious leftovers.
- Great for meal prep.
Ingredient Notes
This easy recipe is made with ingredients you likely already have at home.
- Boneless Skinless Chicken Thighs. I used thighs as they are juicier and more flavorful than chicken breasts. Cut them into bite-sized pieces.
- Bourbon. This is the key ingredient - use your favorite bourbon whiskey.
- Brown sugar. Dark brown sugar will make the sauce richer, while light brown sugar will make it milder.
- Corn starch. Essential to get the perfect texture.
See the printable recipe card below for quantities and a full list of ingredients.
Substitutions
- Bourbon whiskey. Substitute apple juice instead.
- Boneless, skinless chicken thighs. You can use chicken breast instead.
- Soy sauce. Use Tamari or coconut aminos instead.
- Brown sugar. Use coconut sugar, raw sugar, or your favorite sugar substitute.
- Apple cider vinegar. Use white vinegar or rice vinegar instead.
- Vegetable oil. Use olive oil, sesame oil, or peanut oil instead.
Variations
Adapt this easy bourbon chicken recipe to suit your tastes:
- Spicy - Add some red pepper flakes or a dash of Sriracha to the sauce.
- Slow Cooker. Make Crockpot Bourbon Chicken. Brown the chicken then add it and the sauce ingredients to a slow cooker and cook it on low for 4-6 hours.
- Extra veggies - Add steamed broccoli, green beans, snow peas, or bell peppers.
Step-by-step instructions
Step 1: Prepare the chicken. Cut the boneless chicken thighs into bite-sized pieces. Combine the cornstarch, salt, and black pepper in a medium bowl or ziplock bag. Add the chicken pieces and toss to coat (Image 1).
Step 2: Cook chicken. Heat vegetable oil in a large skillet over medium to medium-high heat. Once hot, add the chicken in a single layer and cook until golden brown, 8-10 minutes. Cook in batches if needed (Image 2).
Step 3. Make the sauce. In a small bowl, combine Bourbon, soy sauce, brown sugar, honey or maple syrup, ketchup, apple cider vinegar, garlic, and ginger (Image 3).
Step 4. Combine and cook. Pour the sauce mixture over the chicken in the skillet. Stir to coat and cook for another 2-3 minutes. The sauce will turn into a sticky glaze (Image 4).
Step 5. Serve. Serve tender bourbon chicken over white rice or noodles and garnish with chopped green onion or sesame seeds if desired.
Expert Tips
- Leftover bourbon chicken can be stored in an airtight container in the fridge for up to 3 days.
- The chicken cooks quickly. Stir often to prevent burning.
- If adding vegetables, add them in the final 3 minutes of cooking to keep them crisp.
- Use a meat thermometer to ensure your chicken is heated through. The USDA recommends an internal temperature of 165 degrees F.
- This dish freezes well. Store individual portions in an airtight container for up to 2 months. Defrost in the fridge the night before.
Recipe FAQs
Yes, chicken breasts can be used instead.
Yes, this recipe scales easily. If doubling the recipe, you may need to cook the chicken in batches.
Store leftovers in an airtight container in the fridge for up to 3 days.
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Easy Bourbon Chicken Food Court Recipe
Equipment
- Large skillet or wok
Ingredients
- 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- ¼ cup green onions, chopped, for garnish optional
- 1 tablespoon sesame seeds for garnish optional
For the Bourbon Sauce
- 3 tablespoons Bourbon
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons honey or maple syrup
- 2 tablespoons ketchup
- 1 teaspoon apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger
Instructions
- Mix cornstarch, salt, and black pepper in a medium bowl or ziplock bag. Add the chicken pieces and toss to coat evenly.½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup cornstarch, 2 pounds boneless skinless chicken thighs
- Heat vegetable oil in a large skillet over medium to medium-high heat. Add chicken in a single layer. Cook until browned, 8-10 minutes. Cook in batches if needed.2 tablespoons vegetable oil
- Whisk together the Bourbon, soy sauce, brown sugar, honey, ketchup, apple cider vinegar, minced garlic, and ginger in a small bowl.3 tablespoons Bourbon, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, 2 tablespoons honey, 2 tablespoons ketchup, 1 teaspoon apple cider vinegar, 1 tablespoon minced garlic, 1 tablespoon fresh ginger
- Pour the Bourbon sauce over the cooked chicken in the skillet. Stir to coat. Cook 2-3 minutes more, until the sauce is heated and thickened.
- Serve chicken over rice or noodles. Garnish with chopped green onions or sesame seeds if desired.¼ cup green onions, chopped, for garnish, 1 tablespoon sesame seeds for garnish
Notes
- Leftover bourbon chicken can be stored in an airtight container in the fridge for up to 3 days.
- The chicken cooks quickly. Stir often to prevent burning.
- If adding vegetables, add them in the final 3 minutes of cooking to keep them crisp.
- Use a meat thermometer to ensure your chicken is heated through. The USDA recommends an internal temperature of 165 degrees F.
- This dish freezes well. Store individual portions in an airtight container for up to 2 months. Defrost in the fridge the night before.
Nutrition
👩🏻🍳 Meet The Author
Meet Jeri, a self-taught home cook with over 40 years of cooking experience who decided to start a second career as a full-time food blogger. She is the recipe creator, writer, photographer, and creator of Winding Creek Ranch. Her mission is to make your life easier by sharing delicious recipes your family will love.
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