This Bourbon Chicken Copycat recipe brings the famous mall food court favorite right into your kitchen. Tender chunks of chicken are coated in a rich, sweet, and savory glaze that’s absolutely mouthwatering. With just a few pantry staples and simple steps, you can whip up a meal that’s even better than takeout. It’s perfect for busy weeknights when you want something fast, easy, and packed with flavor.
What Makes This Dish Special?
Bourbon Chicken gets its name from Bourbon Street in New Orleans, not from the alcohol itself—though a splash of bourbon adds incredible depth. This dish is all about that signature glossy, sticky sauce that clings to juicy chicken pieces. It’s the perfect balance of sweet, salty, tangy, and umami flavors, and it pairs perfectly with steamed rice or noodles. Plus, it all comes together in just one pan for minimal cleanup.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- ⅓ cup bourbon (or chicken broth, if preferred)
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup ketchup
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes (optional for a kick)
- 2 tbsp cornstarch + 2 tbsp water (for slurry)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
1. Brown the Chicken
In a large skillet over medium-high heat, heat olive oil. Add the chicken pieces and cook until browned on all sides, about 5–6 minutes. Remove chicken and set aside.
2. Make the Sauce
In the same skillet, pour in the bourbon (or chicken broth) to deglaze, scraping up any brown bits. Stir in the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, onion powder, ground ginger, and crushed red pepper flakes.
3. Simmer the Chicken
Return the browned chicken to the skillet. Bring the sauce to a simmer and cook for about 8–10 minutes, allowing the flavors to meld and the chicken to cook through.
4. Thicken the Sauce
Mix the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the skillet and cook for 2–3 more minutes until the sauce thickens and becomes glossy.
5. Serve
Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot over white rice, brown rice, or noodles.
Variations
- No Alcohol Version: Simply use chicken broth instead of bourbon for a family-friendly version.
- Extra Spicy: Add more crushed red pepper flakes or a drizzle of sriracha.
- Vegetable Add-In: Toss in steamed broccoli, snap peas, or bell peppers during the last few minutes of cooking.
- Different Protein: Try the same sauce with shrimp, tofu, or pork for a delicious twist.
Equipment You’ll Need
- Large skillet
- Wooden spoon or spatula
- Small bowl for slurry
- Measuring cups and spoons
Nutritional Information (Approx. Per Serving)
- Calories: 400
- Protein: 30g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 1g
- Sugar: 16g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat or microwave until heated through.
- Freezing: Freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator and reheat.
My Cooking Experience
Bourbon Chicken has always been one of those dishes that reminds me of mall food court days, and making it at home felt like unlocking a secret. The sauce turns out so perfectly sticky and flavorful every time. I love serving it with jasmine rice and a side of steamed broccoli for a comforting, complete meal. Plus, the leftovers—if you have any—taste even better the next day.
Conclusion
This Bourbon Chicken Copycat is an easy, satisfying recipe that will have you skipping takeout for good. With tender chicken, a luscious sweet and savory sauce, and simple ingredients, it’s a guaranteed crowd-pleaser that’s perfect for any night of the week.
bourbon chicken copycat
Ingredients
Method
- In a large skillet over medium-high heat, heat olive oil. Add the chicken pieces and cook until browned on all sides, about 5–6 minutes. Remove chicken and set aside.
- In the same skillet, pour in the bourbon (or chicken broth) to deglaze, scraping up any brown bits. Stir in the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, onion powder, ground ginger, and crushed red pepper flakes.
- Return the browned chicken to the skillet. Bring the sauce to a simmer and cook for about 8–10 minutes, allowing the flavors to meld and the chicken to cook through.
- Mix the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the skillet and cook for 2–3 more minutes until the sauce thickens and becomes glossy.
- Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot over white rice, brown rice, or noodles.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat or microwave until heated through.
