Food Court Bourbon Chicken

Ever found yourself wandering the mall, hypnotized by the deliciously sweet and savory aroma drifting from the food court? That, my friend, is the magic of Food Court Bourbon Chicken—and today, I’m here to help you recreate it right in your own kitchen, no shopping bags required.

Whether you’re juggling a busy workday, taming hungry kiddos, or simply craving something sticky-sweet and utterly satisfying, this Food Court Bourbon Chicken Copycat recipe is your golden ticket. It’s quick, it’s easy, and it’ll make your kitchen smell like a dream come true.

Let’s dive into why this dish deserves a permanent spot in your weeknight dinner rotation!

Why You’ll Love This Food Court Bourbon Chicken

• Food Court Bourbon Chicken brings that beloved mall flavor home—without the crowds or overpriced takeout containers.
• It’s ready in about 30 minutes, so you can whip it up even on your busiest evenings.
• The sweet-savory sauce coats tender bites of chicken, perfect over fluffy white rice.
• You get full control over the ingredients—no mystery glazes here!
• Plus, this dish is a lifesaver for picky eaters (trust me, my family devours it).

Ingredients You’ll Need

Here’s your shopping list for that authentic Food Court Bourbon Chicken Copycat experience:

• 1 Tbsp olive oil
• 2 LB chicken thighs, skinless
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper (about 4 turns of the pepper mill)
• 1/3 cup soy sauce
• 1/3 cup bourbon (or any brown whiskey—dark rum works too! For a booze-free version, use apple or cranberry juice, and slightly reduce the brown sugar)
• 1/2 cup water
• 1 Tbsp rice vinegar (or white wine vinegar, or plain white vinegar in a pinch)
• 1/2 cup brown sugar, tightly packed
• 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

How to Make Food Court Bourbon Chicken Copycat

Step 1: Chop and Prep

Cut your chicken thighs into bite-sized, 1-inch pieces. Trim away any excess fat or stray bits of skin. Trust me, nobody wants surprise gristle ruining their dinner vibes.

Step 2: Mix Your Bourbon Sauce

In a small bowl, whisk together:

• Ground ginger
• Black pepper
• Soy sauce
• Bourbon (or juice if going alcohol-free)
• Water
• Garlic powder
• Vinegar
• Brown sugar

Set this fragrant mixture aside. It’s about to become liquid gold.

Step 3: Brown That Chicken

In a large sauté pan or skillet, heat olive oil over medium-high heat.

Add the chicken pieces and cook, stirring every 1-2 minutes, until:

• The juices evaporate
• Chicken starts to brown nicely on all sides
• This takes about 8-10 minutes

Don’t rush the browning—it’s key for flavor!

Step 4: Simmer in Sweet Bourbon Sauce

Pour in your prepared bourbon mixture and stir well.

Let it come to a lively boil, then reduce the heat to medium. Simmer uncovered for about 15 minutes.

This gives time for:

• Alcohol to cook off (if you’re using bourbon)
• Flavors to meld together
• Sauce to slightly reduce

Patience here = that sticky, food-court magic.

Step 5: Thicken the Sauce

Stir in the cornstarch slurry (the cornstarch dissolved in cold water).

Within a minute, your sauce will thicken into that glossy, caramel-colored coating we all adore.

Remove from heat and serve immediately over hot rice.

Aneta’s Tips for Perfect Food Court Bourbon Chicken

• Go Alcohol-Free? No problem! Apple juice works beautifully. The result is a little fruitier but still delicious.
• Watch the Sauce: Keep the heat at medium once it’s simmering—you don’t want burnt sugar vibes.
• Bite-Size Matters: Smaller chicken pieces soak up more sauce and cook faster.
• Leftovers? This dish reheats like a champ. Pop it in the microwave or gently warm it on the stove with a splash of water.
• Extra Sauce Lovers: Double the sauce ingredients if you love extra drizzly goodness for your rice.

A Little Story From My Kitchen

I’ll never forget the first time I tried making Food Court Bourbon Chicken Copycat at home. My kids were skeptical (as they often are about anything “not from the mall”), but the minute that sweet, gingery aroma hit the kitchen, they were hovering like tiny food critics.

Now, it’s my go-to on hectic weeknights when I’m craving that nostalgic food-court flavor without battling mall parking. Bonus: it’s way cheaper than buying four takeout boxes!

FAQs About Food Court Bourbon Chicken Copycat

Let’s Make Food Court Bourbon Chicken Magic!

There’s something so comforting—and downright fun—about whipping up your own Food Court Bourbon Chicken at home. You skip the crowds, save money, and savor that same sweet, sticky sauce you crave.

Whether you’re recreating a favorite mall memory or just need an easy dinner win, this Food Court Bourbon Chicken Copycat is bound to become your secret weapon for happy, full bellies.

Give it a try tonight—and let me know how it turns out.

More Chicken Magic Recipes You’ll Love

If you’re craving more delicious chicken inspiration after making this Food Court Bourbon Chicken Copycat, here are some mouthwatering ideas to keep your taste buds dancing:

• For another sweet-savory sensation, check out my Caramelised Soy Chicken in Garlic Ginger Broth with Rice — perfect if you love bold flavors and silky sauces.
• Want more Asian-inspired goodness? You’ll adore my Chicken in Garlic Sauce (Chinese), which brings classic takeout vibes straight to your kitchen.
• Keep the flavor adventure going with the tropical twist of Honey Lime Chicken with Mango Salsa for a bright, summery dinner.
• And if noodles are calling your name, you can’t miss my flavorful Garlic Chicken Lo Mein — quick, satisfying, and loaded with garlicky goodness.

Happy cooking, and enjoy exploring these tasty recipes!

Food Court Bourbon Chicken

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Recreate mall favorite Food Court Bourbon Chicken at home with juicy chicken bites coated in a glossy, sweet bourbon sauce. Quick, easy, and perfect over rice!

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Ingredients

Scale 1x2x3x

• 1 Tbsp olive oil

• 2 lb chicken thighs, skinless

• 1 tsp ground ginger

• 1/2 tsp garlic powder

• 1/4 tsp black pepper (about 4 turns of the pepper mill)

• 1/3 cup soy sauce

• 1/3 cup bourbon (or substitute apple or cranberry juice; reduce brown sugar slightly if using juice)

• 1/2 cup water

• 1 Tbsp rice vinegar (or white wine vinegar or plain white vinegar)

• 1/2 cup brown sugar, tightly packed

• 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

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Instructions

1. Cut chicken thighs into 1-inch pieces, trimming excess fat or skin.

2. In a small bowl, mix ground ginger, black pepper, soy sauce, bourbon (or juice), water, garlic powder, vinegar, and brown sugar. Set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring every 1-2 minutes, until juices evaporate and chicken browns, about 8-10 minutes.

4. Pour in the bourbon sauce mixture and stir well. Bring to a boil, then reduce heat to medium and simmer uncovered for 15 minutes.

5. Stir in cornstarch slurry and cook until sauce thickens.

6. Serve hot over rice and garnish with sliced green onions or sesame seeds if desired.

Notes

Swap bourbon with apple or cranberry juice for a family-friendly version.
Want extra sauce? Double the sauce ingredients for more to drizzle over rice.
Chicken breast can be substituted for thighs but may be slightly less juicy.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 445 kcal
• Sugar: 22 g
• Sodium: 1110 mg
• Fat: 16 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 11.5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 0.5 g
• Protein: 33 g
• Cholesterol: 165 mg