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bourbon chicken copycat
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bourbon chicken copycat

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Calories: 400
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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.
Freezing: Freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator and reheat.