Food Court Style Bourbon Chicken – Sticky, Sweet, Savory, Tender, and Totally Addictive

If you’ve ever wandered through a bustling mall food court around lunchtime, you know the intoxicating scent of bourbon chicken. You smell it before you see it — that irresistible mix of sweet caramelized sauce, tangy soy, warm ginger, and sizzling chicken. You follow the aroma and suddenly you’re standing in front of a hot griddle, being handed a little toothpick sample that instantly convinces you to order a full plate. That’s bourbon chicken — nostalgic, comforting, glossy, sticky, and unbelievably delicious.

This recipe recreates that exact food-court style bourbon chicken at home. The chicken is juicy and tender, cut into bite-size pieces, and cooked until the edges caramelize. The sauce is everything: sweet from brown sugar, savory from soy sauce, tangy from vinegar, and slightly smoky from bourbon (or apple juice if you prefer it alcohol-free). The flavors cling to every piece of chicken, giving you that unmistakable glossy, sticky coating we all love.

Despite the name, bourbon chicken doesn’t come from Kentucky or from bourbon culture — it actually originated on Bourbon Street in New Orleans, where Chinese-American restaurants developed a unique fusion of Cajun flavors and Chinese cooking techniques. Food courts across America then adopted a sweeter, thicker version that we now recognize instantly.

The beauty of this recipe is how simple it is. Everything cooks in one pan. The sauce uses common pantry ingredients. And the result? That perfect mall-style glaze with the deep caramelized flavor you can only get by simmering, reducing, and letting the sugars darken just a bit.

This is the kind of meal you’ll want to make again and again — cozy, comforting, quick, and guaranteed to satisfy every takeout craving.

Let’s bring the food court home tonight.

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Ingredients

Chicken:

• 2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• Salt & pepper

Sauce:

• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup bourbon (or apple juice / apple cider for non-alcoholic version)
• ¼ cup apple cider vinegar
• ¼ cup water
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch + 1 tablespoon water (slurry)

Garnish:

• Green onions
• Sesame seeds
• Rice for serving

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Instructions

Prepare the Chicken

1. Pat chicken dry and cut into small, even pieces.
2. Season lightly with salt and pepper.
3. Toss chicken with 2 tablespoons cornstarch until coated.

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Brown the Chicken

4. Heat oil in a large skillet over medium-high heat.
5. Add chicken and cook until lightly browned on all sides (5–7 minutes).
6. Remove chicken to a plate (it won’t be fully cooked yet).

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Make the Sauce

7. In the same skillet, add soy sauce, brown sugar, bourbon (or apple juice), cider vinegar, water, ketchup, garlic, ginger, and red pepper flakes.
8. Stir and bring to a simmer.

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Combine & Simmer

9. Add chicken back to the skillet.
10. Simmer uncovered 10–15 minutes until chicken is cooked and sauce reduces.

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Thicken the Sauce

11. Stir in cornstarch slurry and cook 1–2 minutes until sauce becomes thick, glossy, and sticky.

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Serve

12. Spoon chicken over hot rice.
13. Garnish with green onions and sesame seeds.

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Tips & Tricks

• Use chicken thighs: They stay juicier and more tender than chicken breast.
• Don’t rush the reduction: The sauce needs time to caramelize to get that classic mall flavor.
• Want it sweeter? Add 1–2 extra tablespoons brown sugar.
• Want it spicier? Increase red pepper flakes or add a dash of sriracha.
• Alcohol-free version: Apple juice, apple cider, or pineapple juice work perfectly.

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Variations

• Honey Bourbon Chicken: Add 2 tablespoons honey to the sauce.
• Orange Bourbon Chicken: Add ¼ cup orange juice and orange zest.
• Grilled Bourbon Chicken: Marinate chicken in sauce and grill instead.
• Bourbon Chicken Stir Fry: Add broccoli, carrots, or snap peas.

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Serving Suggestions

• Steamed jasmine or basmati rice
• Fried rice
• Stir-fried veggies
• Steamed broccoli
• Noodles
• Egg rolls or potstickers

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Storage

• Fridge: up to 4 days
• Freezer: up to 2 months
• Reheat: gently in skillet with splash of water

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FAQ

Does bourbon add alcohol flavor?
Most alcohol cooks off — what remains is sweet, smoky depth.

Can I make this in the slow cooker?
Yes — cook 3–4 hours on low, thicken with slurry at the end.

Can I use chicken breast?
Yes, but thighs give better texture.

Why isn’t my sauce thick?
Add more slurry or simmer longer — it thickens as it reduces.

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History / Fun Facts

Bourbon chicken was created by a Chinese-American chef on Bourbon Street in New Orleans. It later became famous in mall food courts, where a sweeter, stickier version became the standard. The name refers not just to the liquor but also to its birthplace — a fun fusion of cultures and cuisines.