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Food Court Bourbon Chicken Copycat

Food court bourbon chicken copycat with bite-sized chicken pieces coated in a deeply caramelized, sticky bourbon-soy glaze. This Chinese American chicken-style sauce simmers into a dark amber shine that clings to every piece, just like mall bourbon chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs Cut into 1-inch pieces.
Bourbon-soy sauce
  • 0.25 cup bourbon
  • 0.25 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple juice or pineapple juice
  • 2 garlic Minced.
  • 0.5 tsp ginger
  • 0.25 tsp red pepper flakes
  • 1 tbsp cornstarch + water Use 1 tablespoon cornstarch + 2 tablespoons water for a slurry.
Cooking
  • 2 tbsp vegetable oil
Serving
  • 1 Steamed rice
  • 1 green onions
  • 1 sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Brown the chicken
  1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, then add the chicken in a single layer.
  2. Cook without stirring 3-4 minutes until browned, then flip and cook 2 more minutes; remove the chicken to a plate.
Make the sticky bourbon-soy glaze
  1. In the same pan, combine bourbon, soy sauce, brown sugar, ketchup, juice, garlic, ginger, and red pepper flakes.
  2. Bring the mixture to a simmer, then whisk in the cornstarch slurry.
  3. Cook 2-3 minutes, stirring occasionally, until the sauce thickens to a glossy glaze.
Coat and finish
  1. Return the chicken to the pan, toss to coat, and cook 2 minutes to rewarm and cling the sauce.
  2. Serve hot over steamed rice and top with green onions and sesame seeds.

Notes

For the classic food-court texture, avoid crowding the skillet so the chicken browns instead of steams. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of water until the sauce loosens. Freezing is not recommended because the sauce can separate after thawing. If you want a lighter option, use skinless chicken breast and keep the cook times the same.