This Food Court Bourbon Chicken is the most delicious sweet and sticky recipe served with rice.
Anytime I go to my local mall I almost always stop in the food court on my way out to get the amazing Bourbon Chicken. There literally is nothing like it so I felt like I had to try and recreate the recipe at home. I may be biased but I think I’ve come kinda close with this recipe. The sauce alone will literally have you licking your plate it’s so good and packed with so much flavor!
WHY YOU’LL LOVE THIS RECIPE
- The flavor combination will bring an array of flavors to your palate!
- This Food court Bourbon Chicken is fairly simple to prepare which makes it a great recipe for when you have guests coming over.
- This is a pretty versatile recipe meaning you can easily serve over rice or over noodles.
DO I HAVE TO USE CHICKEN THIGHS?
Absolutely not, you can certainly use chicken breasts if you prefer. However, In my experience, they won’t be as juicy and tender. I suggest you use chicken thighs to make this because they’re packed with juicy flavor and they don’t dry out at high temperatures.
The good thing is that if you decide to use chicken breast they take less time to cook!
HOW LONG SHOULD I COOK THE CHICKEN THIGHS?
Chicken thighs are cooked when there is no longer any pink running through the meat. The internal temperature of the chicken should also read 165˚F.
HOW DO I CHAR MY CHICKEN?
To achieve crispy charred chicken, make sure you pat your chicken dry and start with a hot pan. Too much water in the pan will cause the chicken to steam. Wait to flip the chicken until a nice crust begins to form. Flip the chicken as little as possible, until the chicken is golden brown.
HOW SHOULD I STORE THIS RECIPE?
To start, you will want to make sure the dish has completely cooled, then transfer it to an airtight container and store in the fridge for up to 3 days.
MORE CHICKEN RECIPES!
- Hot Honey Chicken
- Sticky Maple Chicken Wings
- Mango Chili Chicken
- Sweet Chili Chicken
- Oven Baked BBQ Chicken
Questions about this Food Court Bourbon Chicken? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Food Court Bourbon Chicken
- 2 ½ lbs Boneless Skinless Chicken Thighs (Pat Dry)
- 4 Cloves Minced Garlic
- 1 Teaspoon Chopped Ginger
- ⅓ Cup Low Sodium Soy Sauce
- 2 Tablespoons Bourbon
- 1 Tablespoon Apple Cider Vinegar
- 2½ Tablespoons Hoisin Sauce
- ⅓ Cup Light brown Sugar
- ¼ Cup Granulated Sugar
- 1 Teaspoon Sesame Oil
- 1 Cup Water
- Black Pepper, as needed
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- Canola Oil, as needed for searing
- 1 Tablespoon Cornstarch
- 2 Tablespoons Cold Water
- Heat about 1 tablespoon of canola oil in a large skillet over medium heat.
- In a medium bowl whisk together the soy sauce, bourbon, apple cider vinegar, hoisin sauce, light brown sugar, granulated sugar, sesame oil and the cup of water. Set aside.
- Coat the chicken things in a little canola oil and season with garlic powder, onion powder, and black pepper. Sear chicken on both sides for about 8-10 minutes on each side until nice and charred then remove from the pan. Let the chicken rest for about 5 minutes then chop into chunks.
- Add a little more canola oil to the pan if needed and add in your garlic and ginger and cook until fragrant. Be careful not to burn the garlic.
- Add the soy sauce mixture to the pan with the garlic and ginger and continue cooking on medium heat for about 5-7 minutes then add in the cornstarch slurry (see notes) and continue cooking until the sauce begins to thicken. Once you’ve reached your desired consistency, turn off the heat.
- Then add your chopped chicken back to the pan to coat in the sauce and garnish with chopped green onion and serve over rice. Enjoy!
- To create a cornstarch slurry, whisk together the cold water and cornstarch in a bowl and add to your sauce for a thicker consistency.
- If the Sauce is too thick, add in a little chicken broth to thin it out some.