Food Court Bourbon Chicken Recipe (Copycat)

Craving that sweet, sticky chicken from the mall food court? This food court bourbon chicken recipe delivers tender, bite-sized chicken thighs coated in a rich, glossy sauce made with soy, brown sugar, and a splash of bourbon. Ready in just 30 minutes using one skillet, it tastes just like the real thing and pairs perfectly with rice.​

Ingredients

Serves 4-6

For the Chicken:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 Tbsp vegetable oil or canola oil

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup bourbon (or substitute apple juice for alcohol-free version)
• 1/2 cup packed light brown sugar
• 1/2 cup water
• 1 Tbsp rice vinegar or apple cider vinegar
• 1 tsp ground ginger (or 1 Tbsp fresh minced ginger)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 1 Tbsp cornstarch mixed with 2 Tbsp cold water (for slurry)

For Garnish:

• 2 green onions, thinly sliced
• Sesame seeds (optional)

Nutrition (per serving, approx.): 380 calories, 32g protein, 28g carbs, 15g fat. Values based on 6 servings.​

Instructions

1. Prep the chicken: Pat the chicken thighs dry with paper towels. In a large bowl, toss with garlic powder, onion powder, salt, and black pepper until evenly coated. This ensures crispy edges and great flavor.​
2. Sear the chicken: Heat 2 Tbsp oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed to avoid crowding). Cook 8-10 minutes, stirring occasionally, until golden brown on all sides and juices run clear (internal temp 165°F). Remove chicken to a plate.​
3. Make the sauce: In a medium bowl, whisk together soy sauce, bourbon (or apple juice), brown sugar, water, rice vinegar, ground ginger, minced garlic, and red pepper flakes until sugar dissolves.​
4. Simmer: Pour sauce into the skillet, scraping up browned bits. Bring to a boil, then reduce heat to medium. Simmer uncovered for 12-15 minutes, stirring occasionally, until sauce reduces by half and alcohol cooks off (if using bourbon).​
5. Thicken: Stir in cornstarch slurry. Cook 1-2 minutes, stirring constantly, until sauce thickens to a glossy coating. If too thick, add 1-2 Tbsp water.​
6. Combine and serve: Add chicken back to skillet, tossing to coat evenly in sauce. Heat through for 1 minute. Garnish with green onions and sesame seeds. Serve hot over steamed rice or noodles.​

Expert Tips

• For extra char: Use high heat and pat chicken very dry before searing. Minimal flipping helps build crust.​
• No bourbon? Apple juice mimics the sweetness perfectly; cranberry juice adds tang. Reduce brown sugar slightly if using juice.​
• Spice it up: Double red pepper flakes or add 1 tsp Sriracha to sauce for heat.​
• Make ahead: Prep chicken and sauce separately; store in fridge up to 24 hours. Cook fresh.
• Air fryer option: Air fry chicken at 400°F for 10-12 minutes, then toss in sauce.​

Serving Suggestions

Serve this bourbon chicken over jasmine rice to soak up the sauce, or try:

• Egg noodles or fried rice for an Asian twist.
• Steamed broccoli or stir-fried veggies on the side.
• In lettuce wraps with rice for low-carb.
• Topped with fried egg for breakfast style.​

Storage and Reheating

Cool completely, then store in an airtight container in fridge up to 4 days. Reheat in skillet over medium-low with a splash of water to loosen sauce, or microwave in 30-second bursts.​

Freeze cooked chicken and sauce in freezer bags up to 3 months. Thaw overnight in fridge before reheating. Perfect for meal prep!​

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, breasts work but may dry out. Cut smaller pieces and don’t overcook to 165°F. Thighs stay juicier, like food court style.​

How do I make it without alcohol?
Swap bourbon 1:1 with apple juice. Taste is nearly identical!​

Why is my sauce not thickening?
Ensure cornstarch slurry is smooth and sauce is boiling. Add another 1/2 Tbsp cornstarch in 1 Tbsp water if needed.​

Is it gluten-free?
Use tamari instead of soy sauce and check bourbon labels. Cornstarch is typically gluten-free.​

How spicy is it?
Mild with optional flakes. Adjust to taste; kids love the sweet version.​

This easy recipe captures all the sticky, savory goodness of your favorite mall treat right at home. Perfect for weeknights or feeding a crowd!

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