Name: Food Court Bourbon Chicken Copycat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Chinese
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 brown whiskey; dark rum or apple/cranberry juice as substitutes); 1/2 Cup water; 1 Tbsp rice vinegar (or white wine vinegar or 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 sweet and savory flavors of your favorite takeout right into your kitchen. Tender chicken thighs are simmered in a rich bourbon sauce that’s both comforting and delicious. Perfect served over rice for a satisfying meal any night of the week.

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 a pepper mill)

1/3 Cup soy sauce

1/3 Cup bourbon (or any brown whiskey; dark rum also works; substitute apple or cranberry juice if avoiding alcohol)

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, black pepper, soy sauce, bourbon (or juice), water, garlic powder, vinegar, and brown sugar. Set 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 browned and juices have cooked off, about 8-10 minutes.

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

Step 6: Stir in the dissolved cornstarch mixture briskly. The sauce will thicken quickly.

Step 7: Serve the bourbon chicken hot over rice.

Tips & Variations

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

Dark rum can be used instead of bourbon for a different but delicious flavor.

Use boneless, skinless chicken breasts if preferred, but thighs will stay juicier and more flavorful.

Adding a pinch of red pepper flakes can give the dish a nice subtle heat.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they tend to dry out faster. Cooking time may be shorter, so watch closely to avoid overcooking.

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

If you don’t keep alcohol on hand, apple juice or cranberry juice makes a great substitute. Use slightly less brown sugar when using juice to keep the sweetness balanced.