Food Court Bourbon Chicken in the Pressure Cooker
This copycat Food Court Bourbon Chicken is quick, flavorful, and packed with sweet, salty, and savory flavors in every bite. Tender chicken thighs simmer in a rich sauce of soy, hoisin, brown sugar, and bourbon for a restaurant-style taste at home.
Equipment
- 1 Mixing bowl large
- 1 Skillet non-stick, large
Ingredients
Main ingredients
- 6 boneless skinless chicken thighs cut into 1-inch pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic minced
- ½ cup soy sauce
- ½ cup hoisin sauce
- ½ cup light brown sugar packed
- ¼ cup Bourbon
- ¼ teaspoon ground ginger
- ⅛ teaspoon crushed red pepper
- green onions chopped for garnish
Instructions
Instructions
- In a large bowl, combine chicken, garlic powder, onion powder, and salt. Toss to coat evenly.
- To a large non-stick skillet over medium-high heat, add oil. When hot, add chicken in a single layer. Cook for 6–8 minutes until golden and cooked through. Remove from pan and set aside.
- Lower heat to medium. Melt butter in the skillet. Add garlic and sauté for 30 seconds until fragrant.
- Add soy sauce, hoisin sauce, and brown sugar. Stir to dissolve sugar and create a sticky sauce.
- Return chicken to skillet and stir to coat in the sauce evenly with bourbon, ginger, and red pepper added.
- Simmer for 10–15 minutes until sauce thickens and coats the chicken well. Serve over rice and garnish with green onions.
Notes
To reheat leftovers, warm gently with a splash of water or broth. You can swap bourbon with apple juice if desired. Freezes well for future meals.