This easy Food Court Bourbon Chicken Recipe has tender pieces of chicken coated in a sticky, sweet and savory bourbon sauce, just like the chicken you'd get at the mall food court. It's made in one skillet and ready in about 30 minutes, making it an easy dinner when you're craving takeout at home.
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One of my Favorite Dinner Recipes
The first time I made this recipe, my family loved it so much that I made it again the next day. Whenever I get a craving for Chinese food, this is one of the recipes I make. I love to serve it with Instant Pot Egg Drop Soup for a complete meal.
Looking for more homemade Chinese food recipes? Try my Panda Express Beef and Broccoli, Creamy Coconut Shrimp, or Salt and Pepper Chicken next.
Jump to:
- One of my Favorite Dinner Recipes
- Why You'll Love This Food Court Bourbon Chicken
- Reader Review
- Ingredients You'll Need
- How to Make Mall Food Court Bourbon Chicken
- Top Tips for the Best Bourbon Chicken
- What to Serve with Bourbon Chicken
- Variations
- Storage Instructions
- Recipe FAQs
- If You Love This Recipe
- Printable Recipe
- Comments
Why You'll Love This Food Court Bourbon Chicken
- Ready in about 30 minutes. The chicken cooks quickly in a skillet, then finishes right in the sauce.
- Sticky food court-style sauce. Brown sugar, bourbon, soy sauce, garlic, and ginger give it that sweet and savory flavor.
- Easy to customize. Use chicken thighs or breasts, swap the bourbon for apple juice, or add red pepper flakes for some heat.
- Great for leftovers. Make extra and serve it with rice or noodles for an easy lunch the next day.
Reader Review
This Bourbon Chicken recipe is so easy to make. My whole family loved it, this will become our weekly special!
- Marina
Ingredients You'll Need
- Boneless Skinless Chicken Thighs. I use chicken thighs because they stay juicy and tender as they cook. Boneless skinless chicken breasts cut into bite-sized pieces will also work.
- Bourbon. Adds the signature flavor to the sauce. Use your favorite bourbon whiskey, or substitute apple juice if you prefer.
- Brown sugar. Sweetens the sauce and helps create that sticky glaze. You can use light or dark brown sugar.
- Soy sauce. Adds salty, savory flavor to balance the sweetness. Tamari can also be used.
- Apple cider vinegar. Adds acidity to balance the sweet sauce. Rice vinegar can also be used.
- Vegetable oil. Use it for browning the chicken. Another neutral cooking oil can be used instead.
See the printable recipe card below for quantities and a full list of ingredients.
How to Make Mall Food Court Bourbon Chicken
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, about 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 fresh ginger. (Image 3).
Step 4. Combine and cook. Pour the sauce over the chicken and stir to coat. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken. (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.
Top Tips for the Best Bourbon Chicken
- Cut the chicken into evenly sized pieces so it cooks at the same rate and browns evenly.
- Coat the chicken thoroughly in cornstarch - it helps create those crispy edges and thickens the sauce later.
- Don't crowd the pan. Cook the chicken in batches so it browns instead of steaming.
- Fresh garlic and ginger give the sauce the best flavor, but if you're short on time, use 1 teaspoon garlic powder and ½ teaspoon ground ginger instead.
- Let the sauce simmer for a couple of minutes to thicken and get sticky - that signature mall-style gloss comes from reducing it just enough, not rushing it.
- Use a meat thermometer to ensure your chicken is cooked. The USDA recommends an internal temperature of 165 degrees F.
What to Serve with Bourbon Chicken
I usually serve bourbon chicken over Instant Pot Jasmine Rice or basmati rice to soak up the extra sauce.
It's also delicious with fried rice, lo mein or udon noodles, steamed broccoli, bok choy, or a simple vegetable stir-fry. For a lower-carb option, serve it with cauliflower rice.
Variations
- Spicy - Add some red pepper flakes or a dash of Sriracha to the sauce.
- Slow Cooker. To make Crockpot Bourbon Chicken, first, brown the chicken. Then, put the chicken in the slow cooker with the sauce. Cook on low for 4-6 hours.
- Extra veggies - Add steamed broccoli, green beans, snow peas, or bell peppers.
Storage Instructions
Refrigerator: Store leftover bourbon chicken in an airtight container in the fridge for up to 3 days.
Freezer: 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. You may need to cook the chicken in batches if doubling the recipe.
Bourbon chicken is a sweet and savory chicken dish commonly found in mall food courts. This version combines bite-sized chicken with a sticky sauce made with bourbon, brown sugar, soy sauce, garlic, and ginger.
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Printable Recipe
Food Court Bourbon Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
- ¼ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 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 ¼ cup cornstarch, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl or ziplock bag. Add the chicken pieces and toss to coat evenly.
- Heat 2 tablespoon 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.
- Whisk together 3 tablespoon Bourbon, ¼ cup soy sauce, ¼ cup brown sugar, 2 tablespoon honey, 2 tablespoon ketchup, 1 teaspoon apple cider vinegar, 1 tablespoon minced garlic, and 1 tablespoon fresh ginger in a small bowl.
- 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.
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Notes
- 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 cooked to an internal temperature of 165 degrees F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Swathi says
Love this food court bourbon chicken looks delicious. I need to try this.
deborah says
I made this with Gardein chickn strips. Came out sooo good.
Jeri Walker says
I'm glad you liked it! 🙂
Lathiya says
The flavor of the bourbon chicken was spot on and I loved the fact that the dish gets ready in 30 minutes.
Jeri Walker says
Thank you so much- I'm glad you liked it! 🙂
Marina Shalneva says
This Bourbon Chicken recipe is so easy to make. My whole family loved it, this will become our weekly special thank you for the recipe!
Jeri Walker says
Thanks Marina! I'm glad you liked it! 🙂
DK Park says
The meat is so tender and it looks delicious. I can't wait to make this for my family. I am sure they will love this!
Alexandra says
I think I have just found my new favourite chicken dish! Oh that sauce is so sticky and delicious, and the chicken came out perfectly tender. I served with some steamed rice and broccoli and yum!
Jeri Walker says
Thanks Alexandra! I'm so glad you liked it! 🙂