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Sticky Bourbon Chicken (Food Court Style)

Sticky bourbon chicken coated in a glossy brown glaze, served in a white ceramic bowl on white marble.
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Sticky Bourbon Chicken combines tender chicken thighs with a glossy brown sugar, soy sauce, ginger, and bourbon glaze. Ready in 35 mins, this easy skillet dinner brings familiar food court flavor to your table and pairs well with rice and steamed vegetables.

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅓ cup soy sauce
  • ⅓ cup bourbon, or apple juice
  • ½ cup water
  • 1 tablespoon rice vinegar
  • ½ cup tightly packed brown sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water, for dissolving the cornstarch

Instructions

  1. Prepare the chicken: Trim excess fat and cut the chicken thighs into roughly 1 inch pieces.
  2. Mix the sauce: Whisk together the ginger, garlic powder, black pepper, soy sauce, bourbon, ½ cup water, rice vinegar, and brown sugar. Separately, dissolve the cornstarch in 3 tablespoons cold water.
  3. Brown the chicken: Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook for 8 to 10 mins, stirring every 1 to 2 mins, until the released liquid evaporates and the chicken begins to brown.
  4. Simmer the sauce: Pour in the sauce mixture and stir. Bring to a boil, reduce the heat to medium, and simmer uncovered for about 15 mins, until the chicken reaches 165°F.
  5. Thicken and serve: Stir the cornstarch mixture again, then gradually pour it into the bubbling sauce while stirring briskly. Cook briefly until the glaze thickens and coats the chicken, then serve with rice if desired.

Notes

  • Substitute an equal amount of apple juice for the bourbon and reduce the brown sugar slightly to balance the sweetness.
  • Use apple juice when avoiding alcohol entirely; simmering doesn’t remove all alcohol.
  • Chicken breast can replace the thighs, but check doneness carefully to avoid overcooking.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat with a splash of water until the chicken reaches 165°F.
  • Calories are approximate, calculated using bourbon, and exclude rice and side dishes.

Nutrition

Keywords: Bourbon Chicken

Find it online: https://thesavorymama.com/sticky-bourbon-chicken-food-court-style/