Name: Food Court Bourbon Chicken Copycat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 2 lbs skinless chicken thighs, cut into 1-inch pieces; 1 Tbsp olive oil; 1 tsp ground ginger; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/3 cup soy sauce; 1/3 cup apple juice (or cranberry juice); 1/2 cup water; 1 Tbsp rice vinegar; 1/2 cup brown sugar; 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

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Introduction

This copycat Food Court Bourbon Chicken recipe brings the sweet and savory flavors of a favorite takeout dish right to your kitchen. Tender chicken thighs are simmered in a rich, glossy sauce that’s perfect over rice or noodles. It’s an easy stir-fry that’s sure to satisfy any craving for Asian-inspired comfort food.

A white round plate sits on a white marbled surface, filled with a base layer of fluffy white rice. On top of the rice, there are several chunks of glossy, caramel-brown chicken coated in a thick sauce with a shiny texture. The chicken pieces are garnished with small bits of green herbs, giving a pop of color. The sauce looks smooth and rich, slightly pooling around the rice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs skinless chicken thighs
1 Tbsp olive oil
1 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp black pepper
1/3 cup soy sauce
1/3 cup apple juice (or cranberry juice)
1/2 cup water
1 Tbsp rice vinegar
1/2 cup brown sugar
1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Instructions

Step 1: Cut chicken thighs into 1-inch pieces and set aside.
Step 2: In a bowl, mix ground ginger, garlic powder, black pepper, soy sauce, apple juice (or cranberry juice), water, rice vinegar, and brown sugar to create the marinade.
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook until browned, about 8 to 10 minutes.
Step 4: Pour the marinade over the chicken; bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Step 5: Stir in cornstarch mixed with cold water to thicken the sauce before serving.

Tips & Variations

For a tangier sauce, try substituting apple juice with cranberry juice as noted in the recipe.
Use chicken breast if you prefer leaner meat, but cook carefully to avoid drying it out.
Serve over steamed rice or toss with stir-fried vegetables for a complete meal.
If you like a bit of heat, add a pinch of red pepper flakes to the marinade.

Storage

Store leftover bourbon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain the sauce’s texture. For longer storage, freeze in a sealed container for up to 1 month and thaw overnight before reheating.

How to Serve

A white plate holds a single layer of white rice, topped with several pieces of glossy, dark brown glazed chicken evenly spread across the surface; each piece has a shiny, sticky texture with a few small green herb sprinkles on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but it cooks faster and can dry out more easily. Keep an eye on cooking time and avoid overcooking for best results.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, you can use apple cider vinegar or white vinegar diluted with a little water as a substitute. The flavor will be slightly different but still delicious.