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.
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.