Food Court Bourbon Chicken Copycat Recipe
Ingredients
- 1 tbspolive oil
- 2 lbchicken thighs
skinless
- 1 tspground ginger
- ½ tspgarlic powder
- ¼ tspblack pepper
i used 4 turns on the pepper mill
- ⅓ csoy sauce
- ⅓ cbourbon. if you don't keep alcohol in your house you can substitute apple juice or cranberry juice. if you use juice
use a little less brown sugar. it really is delicious with just apple juice and no bourbon, or whatever brown whiskey you have sitting around. dark rum would probably work too
- ½ cwater
- 1 tbsprice vinegar
white wine vinegar or plain white vinegar would do if you don't have rice vinegar
- ½ cbrown sugar
tightly packed
- 1 tbspcornstarch dissolved in 3 tbsp cold water
Directions
- 1
Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
- 2
In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
- 3
In a large saute pan or skillet heat the oil on medium high heat.
- 4
Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.
- 5
Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.
- 6
Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
- 7
Serve over rice.
Food Court Bourbon Chicken Copycat Recipe
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About this Recipe
Craving that irresistible sticky, sweet, and savory bourbon chicken you love from the food court? This easy copycat recipe brings those delicious flavors right into your kitchen, offering a delightful homemade version without the takeout price tag.
You'll be amazed how simple it is to recreate that beloved takeaway taste in your own kitchen. This easy copycat recipe perfectly balances sweet brown sugar with savory soy sauce, complemented by the subtle warmth of ginger and garlic, creating a deeply flavorful and satisfying meal. Its adaptability, allowing for various substitutions for key ingredients like bourbon and vinegar, makes it incredibly accessible for any home cook.
Prepare for succulent, tender chicken thighs bathed in a thick, glossy sauce that hits all the right notes: a delightful sweetness from brown sugar, savory depth from soy, and a gentle, aromatic warmth from ground ginger and garlic powder. The optional bourbon adds a layer of rich complexity, but even with its non-alcoholic stand-ins, the flavor remains incredibly satisfying and approachable. This easy dish delivers a hearty meal, boasting 573.07 calories per serving, perfect for a fulfilling weeknight dinner that feels like a special treat. You'll achieve that irresistible sticky, sweet, and savory glaze that makes this copycat dish a true crowd-pleaser.
This recipe offers fantastic flexibility for your pantry and preferences. If bourbon isn't on hand, feel free to use another brown whiskey or even dark rum for a similar depth. For an alcohol-free version, apple juice or cranberry juice work beautifully; just remember to slightly reduce the brown sugar if using juice. Don't have rice vinegar? White wine vinegar or plain white vinegar are excellent swaps.
This comforting dish is ideal for a weeknight dinner when you're craving something flavorful and satisfying. Serve it hot alongside a bed of steamed white rice to soak up every drop of that incredible sauce, perhaps with some simple green vegetables for a complete meal.