Food Court Bourbon Chicken Copycat Recipe
Craving that irresistible mall food court flavor? Try this Food Court Bourbon Chicken Copycat Recipe—sweet, savory, and just as delicious as you remember!
Ingredients
- 2 ½ lbs boneless skinless chicken thighs pat dry
- 4 cloves minced garlic
- 1 teaspoon chopped ginger
- ⅓ cup low sodium soy sauce
- 2 tablespoons non-alcoholic bourbon substitute e.g., apple juice + vanilla
- 1 tablespoon apple cider vinegar
- 2½ tablespoons hoisin sauce
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon sesame oil
- 1 cup water
- Black pepper as needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Canola oil as needed for searing
Cornstarch slurry:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Heat about 1 tablespoon of canola oil in a large skillet over medium heat.
- In a medium bowl, whisk together soy sauce, non-alcoholic bourbon, apple cider vinegar, hoisin sauce, light brown sugar, granulated sugar, sesame oil, and water. Set aside.
- Coat the chicken thighs with a little canola oil and season with garlic powder, onion powder, and black pepper. Sear the chicken on both sides for about 8-10 minutes each until nicely charred. Remove from the pan and let it rest for 5 minutes, then chop into chunks.
- If needed, add a little more canola oil to the pan. Cook garlic and ginger until fragrant, being careful not to burn the garlic.
- Add the soy sauce mixture to the pan with garlic and ginger. Cook on medium heat for 5-7 minutes, then add the cornstarch slurry. Continue cooking until the sauce thickens to your liking. Turn off the heat.
- Add the chopped chicken back to the pan to coat in the sauce. Garnish with chopped green onions and serve over rice. Enjoy!
Notes
Notes: To make the cornstarch slurry, mix cornstarch and cold water until smooth.