Food Court Bourbon Chicken

Name: Food Court Bourbon Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American-Asian fusion
Ingredients: 2 lbs chicken thighs or breasts cut into cubes; 1/2 cup soy sauce; 1/2 cup brown sugar; 1/4 cup bourbon whiskey; 2 tbsp apple cider vinegar; 3 cloves garlic minced; 1 tbsp fresh ginger grated; 2 tbsp ketchup; 2 tbsp cornstarch; 2 tbsp vegetable oil; 2 stalks green onions chopped for garnish; 1 tsp sesame seeds for garnish

Food Court Bourbon Chicken is a sweet and savory glazed chicken dish made with cubed chicken thighs or breasts coated in a glossy bourbon-soy sauce. The defining feature is its sticky, caramelized finish that mimics mall food court versions but is made entirely from scratch.

🌍American-Asian fusion 🏷️Bourbon chicken 🏷️Food court 🏷️Budget meals 🏷️Asian fusion Glazed chicken

🏷️

🏷️Easy dinner

-0:00

Just LexxonYouTube

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From YouTube · by Just Lexx

-0:00

Just LexxonYouTube

Ingredients

2 lbs chicken thighs or breasts cut into cubes
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup bourbon whiskey
2 tbsp apple cider vinegar
3 cloves garlic minced
1 tbsp fresh ginger grated
2 tbsp ketchup
2 tbsp cornstarch
2 tbsp vegetable oil
2 stalks green onions chopped for garnishoptional
1 tsp sesame seeds for garnishoptional

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Instructions

1
Cut chicken into 1-inch cubes and pat dry with paper towels.
5 min
2
In a bowl, whisk together soy sauce, brown sugar, bourbon, apple cider vinegar, minced garlic, grated ginger, and ketchup until smooth.
3 min
3
Heat vegetable oil in a large skillet or wok over medium-high heat.
2 min
4
Add cubed chicken to the hot skillet and cook for 6-8 minutes, stirring frequently, until chicken is cooked through and lightly browned.
8 min
5
Pour the bourbon sauce mixture over the chicken and bring to a simmer.
2 min
6
Mix cornstarch with 2 tablespoons of water to create a slurry, then stir into the chicken and sauce.
1 min
7
Continue cooking for 3-5 minutes, stirring constantly, until sauce thickens and becomes glossy, coating the chicken pieces.
5 min
8
Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve immediately over rice.
1 min

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch cubes so they cook evenly and absorb the glaze without drying out.
Don't skip searing the chicken in hot oil first—it builds a light crust that helps the sauce cling.
Add the cornstarch slurry in the last 2–3 minutes of simmering and stir constantly to avoid lumps and achieve that glossy, sticky finish.
Taste and adjust sweetness with a touch more brown sugar or tang with extra vinegar; bourbon, soy, and ketchup balance differently in each batch.

Substitutions

Bourbon whiskey → apple cider vinegar or water (adds acidity instead of depth; omit or reduce ketchup slightly)
Brown sugar → honey or maple syrup (use slightly less; honey caramelizes faster)
Apple cider vinegar → rice vinegar or white vinegar (milder flavor; use same amount)
Fresh ginger → 1/2 tsp ground ginger (use half the amount; flavor is more concentrated)

Storage & make-ahead

Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding water if the sauce has thickened too much.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breasts work but thighs stay more tender and juicy due to higher fat content. Cut both into uniform cubes for even cooking.

Can I skip the bourbon?

Substitute with apple cider vinegar or additional soy sauce. The bourbon adds depth, but the dish is still flavorful without it—alcohol cooks off anyway.

What should I serve this with?

Serve over steamed white or brown rice, or with fried rice. The sauce clings well to grains and soaks up the glaze.

How do I get the glaze thick and sticky?

Use cornstarch slurry (cornstarch mixed with water) added near the end, then simmer until the sauce coats a spoon. Don't skip this step.

Can I make this ahead?

Yes. Cook fully, cool, and refrigerate up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickens too much.