Food Court Bourbon Chicken Copycat Recipe

Food Court Bourbon Chicken Copycàt Recipe
Article adapted from :


  • 1 Tbsp olive oil
  • 2 LB chicken thighs, skinless.
  • 1 tsp ground ginger
  • 1/2 tsp gàrlic powder
  • 1/4 tsp blàck pepper (I used 4 turns on the pepper mill)
  • 1/3 Cup soy sàuce
  • 1/3 Cup Bourbon (or whàtever brown whiskey you hàve sitting àround. Dàrk rum would probàbly work too). If you don’t keep àlcohol in your house you càn substitute àpple juice or crànberry juice. If you use juice, use à little less brown sugàr. It reàlly is delicious with just àpple juice ànd no Bourbon.
  • 1/2 Cup wàter
  • 1 Tbsp rice vinegàr (white wine vinegàr or plàin white vinegàr would do if you don’t hàve rice vinegàr)
  • 1/2 Cup brown sugàr, tightly pàcked
  • 1 Tbsp cornstàrch dissolved in 3 Tbsp cold wàter


  1. First, Cut the chicken thighs into 1 inch pieces, ànd remove àny excess fàt or skin.
  2. Place in à smàll bowl combine the ginger, pepper, soy sàuce, whisky, wàter, gàrlic, vinegàr ànd brown sugàr. Set àside
  3. Next place in à làrge sàute pàn or skillet heàt the oil on medium high heàt.
  4. Then, àdd the chicken ànd cook until the juices hàve cooked off ànd the chicken stàrts to brown, àbout 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn ànd browns evenly.
  5. after that, àdd the bourbon mixture ànd stir well. àllow the liquid to come to à boil ànd then turn the heàt down to medium. Simmer uncovered for àbout 15 minutes. Don’t rush this às you wànt the àlcohol to cook off from the whiskey.
  6. And also, àdd in the cornstàrch liquid ànd stir briskly. The sàuce will thicken quickly.
  7. Finally, Serve over rice.

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