Description

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

Scale

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)

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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.

3. 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.

5. 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.

7. 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).

9. 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.

10.

11. 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.

Notes

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.

Prep Time: PT10M
Cook Time: PT20M
Category: Main Course,Dinner
Method: Stovetop,Stir Fry
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 28
Sodium: 800
Fat: 15
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 32
Cholesterol: 140