Food Court Bourbon Chicken Copycat Recipe

The pressure builds and you start counting down minutes until you eat. You gotta love that hiss from the valve as the pressure cooker gets going. It’s like a little countdown soundtrack for your kitchen adventures.

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You watch the steam cues carefully, hoping everything’s gonna turn out just right. The smell starts creeping out from under the lid and you can almost taste those sweet and tangy bourbon notes already. It’s this kinda anticipation that makes the whole cooking thing so worth it.

As the timer ticks down, you recall the last time you made bourbon chicken and how the sauce clung to every tender piece of chicken. You feel that hunger grow stronger with every tiny hiss and crack from the quick release. Soon, it's time to dig in and enjoy the fruits of your pressure cooker labor.

The Truth About Fast Tender Results

• The pressure cooker gets the heat and steam right where it needs to be, cooking chicken fast but gentle enough to stay juicy.
• You don’t have to babysit the pot; once it’s sealed, it sort of does its own thing with little fuss.
• Steam cues tell you when it’s time to start the quick release or slow release, and you gotta pay attention or sauce could overflow or chicken can dry out.
• The valve hiss is your friend, signaling that the pressure is building and the chicken’s cooking inside.
• Flavor gets locked in quicker, so you get that deep bourbon taste without hours of simmering.
• You even get to skip browning sometimes but this recipe browns 'cause that adds a nice depth and slight crispness before sealing the flavor in with pressure.
• When you do the quick release carefully, you keep the chicken tender and juicy rather than rubbery or overcooked.

What Goes Into the Pot Today

• 1 tablespoon olive oil
• 2 LB chicken thighs, skinless and cut into bite-sized pieces
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper (I used 4 turns on my pepper mill)
• ⅓ Cup soy sauce
• ⅓ Cup Bourbon or any brown whiskey you got (dark rum works too)
• If no alcohol, apple juice or cranberry juice work as sub — just use a little less brown sugar
• ½ Cup water and 1 tablespoon rice vinegar (white wine or plain vinegar is okay as a substitute)
• ½ Cup tightly packed brown sugar
• 1 tablespoon cornstarch dissolved in 3 tablespoon cold water (for thickening)

These ingredients mix in a sweet, savory combo that kinda makes you wanna lick the spoon even before it hits the pot. That bourbon (or juice) adds this rich warmth while the brown sugar and soy sauce play up the flavor with a little tang. Ground ginger gives it a subtle zing and the vinegar balances it with a touch of brightness. The garlic powder and black pepper kick things just enough to keep your taste buds interested.

Your Complete Cooking Timeline

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Step one, you heat that oil in a large skillet over medium-high heat until it’s shimmering. Toss in your chicken pieces and brown them lightly, taking around 5 to 7 minutes. You wanna get that nice color on the edges because it locks in flavor.

Next up, grab a bowl and whisk together soy sauce, bourbon (or your juice swap), water, vinegar, brown sugar, ground ginger, garlic powder, and black pepper. This way your sauce is all ready to go when chicken is browned.

Now pour that sauce mix right over the chicken in the skillet. You gotta bring it all to a boil on medium heat. Once it’s bubbling, reduce heat slightly and let it simmer uncovered for about 15 to 20 minutes.

Stir it occasionally so the sauce thickens evenly and doesn’t stick to the pan. You’ll notice the liquid reduce and coat the chicken all nice and glossy. Keep simmering until chicken is fully cooked and tender—no pink inside, just juicy goodness.

Once it looks perfect, do a quick release of that pressure cooker carefully to stop cooking right away. The valve hiss is gonna let you know when pressure’s ready to drop.

Then serve hot over rice or your favorite sides. This timing works out so you get a delicious meal in about 35 minutes total, including the pressure build and quick release steps.

Easy Tweaks That Make Life Simple

• If you wanna skip browning, you can just dump the chicken right into the sauce and pressure cook longer, but you’ll miss some crispy edges.
• Use apple juice instead of bourbon for a kid-friendly version that’s still super tasty and sweet but less boozy.
• When you’re short on time, use the quick release instead of slow release, but watch your pot to catch the steam carefully so it don’t splatter everywhere.

That First Bite Moment

You pick up that first piece and notice how tender it is, almost falling apart but still holding shape. The bourbon sauce is thick, shiny and it clings to every bite so you get that sweet and savory burst in your mouth right away.

The ginger and garlic play subtle background roles, kinda popping through here and there but never overpowering. You can kinda taste that gentle heat from the black pepper balancing the sweetness.

Eating this over rice makes it feel like you’re right back at the food court, waiting in line for that plate that smells so good you just gotta have it now. It’s comfort food that hits the spot after a long day.

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Every chew fills you with that warm satisfaction, the kind you only get from a dish that’s cooked just right. It’s one of those meals that makes you smile without needing any fancy stuff.

How to Store This for Later

• Let it cool down to room temp but don’t leave out too long or it gets unsafe.
• Put leftovers in an airtight container and keep in the fridge up to 3 days. You’ll find leftovers taste even richer the next day.
• For longer storage, freeze portions in freezer-safe bags or containers. They keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
• Reheat gently in a skillet or microwave. Add a splash of water if sauce’s thickened too much while in fridge or freezer to bring back that saucy shine.

Common Questions and Real Answers

Why use chicken thighs instead of breasts? Thighs stay juicier and a bit more tender under pressure. Breasts can get dry if you overcook 'em.

Can I use dark rum instead of bourbon? Yep, rum works well and adds a slightly different but tasty twist.

What if I don’t have bourbon or rum? Apple juice or cranberry juice are good substitutes. Just use a little less sugar to keep balance.

Should I brown the chicken first? It’s not a must but browning brings depth and a little texture that’s worth the extra 5-7 minutes.

How do I know when to do quick release vs slow release? Quick release stops cooking fast, great for tender chicken so it don’t dry out. Slow release lets pressure drop gradually, better if you want softer veggies or tougher cuts.

Can this sauce be made thicker? Absolutely. That cornstarch slurry stirred in at the end thickens it up real good so it sticks to chicken nicely.

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Old Guy In The Kitchen Food Court Bourbon Chicken Copycat Recipe

A sweet and savory takeout-style pressure cooker bourbon chicken dish made with tender chicken thighs and a glossy sticky sauce — a nostalgic food court favorite made easy at home.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 1 bowl

Calories 520 kcal

Equipment

• 1 Mixing bowl Medium-size, for sauce
• 1 Skillet Large, for cooking chicken

Ingredients

  

Main ingredients

• 1 tablespoon olive oil
• 2 LB chicken thighs skinless and cut into bite-sized pieces
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper I used 4 turns on my pepper mill
• ⅓ Cup soy sauce
• ⅓ Cup Bourbon or any brown whiskey dark rum works too
• ½ Cup water
• 1 tablespoon rice vinegar white wine or plain vinegar is okay as a substitute
• ½ Cup brown sugar tightly packed
• 1 tablespoon cornstarch dissolved in 3 tablespoon cold water (for thickening)

Instructions

 

Instructions

• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Add chicken pieces and brown them lightly for about 5 to 7 minutes.
• In a bowl, whisk together soy sauce, bourbon (or juice), water, vinegar, brown sugar, ground ginger, garlic powder, and black pepper.
• Pour the sauce over the browned chicken in the skillet.
• Bring to a boil over medium heat. Then reduce the heat and simmer uncovered for 15 to 20 minutes.
• Stir occasionally to prevent sticking and help sauce reduce and thicken.
• Once chicken is cooked through and sauce is glossy, stir in cornstarch slurry and cook 1-2 minutes more until thickened.
• Serve hot over rice or your favorite side.

Notes

Use dark rum or juice as alternative to bourbon. Sauce thickens nicely when cornstarch slurry is added at the end. Store leftovers up to 3 days in fridge or freeze up to 3 months.