Description
Craving that sticky-sweet mall favorite? This Food Court Bourbon Chicken tastes EXACTLY like the real thing but takes just 30 minutes at home. No food court lines required.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup apple juice
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon vegetable oil
- 2 teaspoons minced fresh ginger
- 3–4 garlic cloves, minced (about 1 tablespoon)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Cut chicken thighs into 1-inch pieces, pat dry with paper towels, and season lightly with salt and pepper.
- In a medium bowl, whisk together soy sauce, apple juice, brown sugar, rice vinegar, ketchup, ginger, garlic, and red pepper flakes. Set aside 1/3 of this mixture.
- Heat oil in a large skillet over medium-high heat. Cook chicken in batches, allowing space between pieces, for 2-3 minutes per side until golden brown. Transfer to a plate.
- Return all chicken to the pan and add the 2/3 portion of sauce. Simmer for 5-7 minutes, stirring occasionally.
- Stir the cornstarch slurry and add to the pan while stirring constantly. Cook for 1-2 minutes until sauce thickens to a glossy consistency.
- Remove from heat, sprinkle with green onions and optional sesame seeds, and serve hot over steamed rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.