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Food Court Bourbon Chicken

This is my take on that sticky, sweet bourbon chicken you get at mall food courts. The sauce has just enough bourbon flavor without being overpowering, and it coats the chicken perfectly when served over rice.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

~6-8 servings

  • 4 lbs boneless skinless chicken thighs, patted dry
  • 6 cloves garlic minced
  • 1 1/2 tsp fresh ginger chopped
  • 1/2 cup low sodium soy sauce
  • 3 Tbsp bourbon
  • 1 1/2 Tbsp apple cider vinegar
  • 4 Tbsp hoisin sauce
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 1/2 tsp sesame oil
  • 1 1/2 cups water
  • Black pepper as needed
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 2 Tbsp canola oil for searing

Cornstarch Slurry

  • 1 1/2 Tbsp cornstarch
  • 3 Tbsp cold water

Instructions

  • Whisk together soy sauce, bourbon, apple cider vinegar, hoisin sauce, brown sugar, granulated sugar, sesame oil, and water. Set aside.
  • Heat 1 Tbsp canola oil in a large skillet over medium heat.
  • Coat chicken thighs with canola oil and season with garlic powder, onion powder, and black pepper.
  • Sear chicken 8-10 minutes per side until charred and internal temp reaches 165F.
  • Remove chicken from pan and rest 5 minutes, then chop into bite-sized chunks.
  • Add more oil to pan if needed, then add garlic and ginger. Cook 30-45 seconds until fragrant.
  • Add bourbon sauce mixture to pan and cook 5-7 minutes.
  • Whisk cornstarch and cold water together to make slurry.
  • Add slurry to pan and cook 2-3 minutes until sauce thickens and coats the back of a spoon.
  • Turn off heat, add chopped chicken back to pan, and toss to coat.
  • Serve over rice.

Notes

If sauce gets too thick, add a splash of chicken broth to loosen.
Tried this recipe?Leave a comment below & let me know!