Name: Bourbon Chicken Copycat: The Ultimate Recipe Guide
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 cup cornstarch; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 1/2 cup low-sodium soy sauce; 1/2 cup packed brown sugar; 1/4 cup apple cider vinegar; 1/4 cup water; 2 tablespoons bourbon whiskey (optional, but highly recommended!); 1 tablespoon cornstarch; 1 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/4 teaspoon red pepper flakes (optional, for a little kick); Cooked white rice, for serving; Chopped green onions, for garnish; Sesame seeds, for garnish

Bourbon Chicken Copycat: Craving that sweet and savory, melt-in-your-mouth Bourbon Chicken you love from the food court? Well, get ready to ditch the takeout and embrace the deliciousness of homemade! I’m thrilled to share my incredible Bourbon Chicken Copycat recipe that’s even better than the original.

While the exact origins of Bourbon Chicken are shrouded in a bit of mystery, it’s widely believed to have originated in the United States, likely as an adaptation of Chinese-American cuisine. The name, of course, hints at the inclusion of bourbon whiskey, adding a unique depth of flavor to the dish. However, many versions, including this fantastic copycat, achieve that signature taste without the alcohol, making it family-friendly and accessible to everyone.

What makes Bourbon Chicken so irresistible? It’s the perfect balance of sweet, savory, and slightly tangy flavors. The chicken is incredibly tender, coated in a luscious, sticky sauce that clings to every bite. It’s quick, easy to make, and incredibly satisfying served over a bed of fluffy rice. This Bourbon Chicken Copycat recipe captures all those beloved qualities, allowing you to enjoy this classic comfort food anytime you want, right in your own kitchen. Get ready to impress your family and friends with this easy and flavorful dish!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil

For the Bourbon Sauce:

1/2 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/4 cup water
2 tablespoons bourbon whiskey (optional, but highly recommended!)
1 tablespoon cornstarch
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional, for a little kick)

For Serving:

Cooked white rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish

Preparing the Chicken:

First, let’s get our chicken ready. In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Make sure the chicken is evenly coated with the cornstarch mixture. This will help it get nice and crispy when we cook it.
Heat the vegetable oil in a large skillet or wok over medium-high heat. You want the oil to be hot enough so the chicken sizzles when it hits the pan.
Add the chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of brown. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
Once the chicken is cooked, remove it from the skillet and set it aside on a plate. We’ll add it back to the sauce later.

Making the Bourbon Sauce:

Now, let’s make that delicious bourbon sauce! In a medium saucepan, whisk together the soy sauce, brown sugar, apple cider vinegar, water, bourbon (if using), cornstarch, ground ginger, garlic powder, and red pepper flakes (if using). Make sure the cornstarch is fully dissolved to avoid any lumps in your sauce.
Bring the sauce to a simmer over medium heat, stirring constantly. As the sauce heats up, it will start to thicken.
Continue to simmer the sauce for about 3-5 minutes, or until it reaches your desired consistency. It should be thick enough to coat the back of a spoon. If it’s too thick, add a little more water. If it’s too thin, simmer it for a bit longer.

Combining Chicken and Sauce:

Once the sauce is ready, add the cooked chicken back to the skillet or saucepan.
Stir the chicken to coat it evenly with the bourbon sauce. Make sure every piece is glistening with that sweet and savory goodness.
Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together. This will also help the sauce to thicken up even more.

Serving Your Bourbon Chicken:

Serve the bourbon chicken immediately over cooked white rice. The rice will soak up all that delicious sauce!
Garnish with chopped green onions and sesame seeds for a pop of color and added flavor.
Enjoy your homemade bourbon chicken! It’s just like the kind you get at the mall, but even better because you made it yourself.

Tips and Variations:

Chicken Options: While I prefer using chicken thighs for their tenderness and flavor, you can also use chicken breasts if you prefer. Just be sure not to overcook them, as they can dry out easily. Cut them into similar sized pieces as the thighs.
Bourbon Alternatives: If you don’t want to use bourbon, you can substitute it with apple juice or chicken broth. It won’t have the same depth of flavor, but it will still be delicious.
Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, you can omit them altogether. If you like it really spicy, add a pinch of cayenne pepper.
Vegetable Additions: Feel free to add some vegetables to your bourbon chicken. Broccoli florets, bell peppers, or snap peas would all be great additions. Add them to the skillet along with the chicken during the last few minutes of cooking.
Sweetness Adjustment: If you prefer a less sweet sauce, reduce the amount of brown sugar. You can also add a splash of lemon juice to balance out the sweetness.
Thickening the Sauce: If your sauce isn’t thickening up enough, you can mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Stir well and simmer for a minute or two until thickened.
Make it Ahead: You can prepare the bourbon sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to cook, simply reheat the sauce and add the cooked chicken.
Storage: Leftover bourbon chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through.
Serving Suggestions: Besides serving it over rice, you can also serve bourbon chicken over noodles, quinoa, or even mashed potatoes. It’s also great in lettuce wraps or as a filling for tacos.

Detailed Ingredient Notes:

Chicken Thighs: I highly recommend using boneless, skinless chicken thighs for this recipe. They are more flavorful and tender than chicken breasts, and they stay moist even when cooked at high heat. If you’re using frozen chicken thighs, make sure to thaw them completely before cooking. Pat them dry with paper towels before coating them with the cornstarch mixture.
Cornstarch: Cornstarch is essential for creating a crispy coating on the chicken and for thickening the bourbon sauce. Make sure to use a good quality cornstarch for the best results.
Soy Sauce: I recommend using low-sodium soy sauce to control the saltiness of the dish. If you only have regular soy sauce, you may want to reduce the amount slightly.
Brown Sugar: Brown sugar adds sweetness and a caramel-like flavor to the bourbon sauce. You can use light or dark brown sugar, depending on your preference.
Apple Cider Vinegar: Apple cider vinegar adds a tangy flavor that balances out the sweetness of the brown sugar. You can substitute it with white vinegar or rice vinegar if you don’t have apple cider vinegar on hand.
Bourbon Whiskey: Bourbon whiskey adds a unique depth of flavor to the sauce. If you’re not a fan of bourbon, you can substitute it with apple juice or chicken broth. However, I highly recommend using bourbon for the best flavor.
Ground Ginger: Ground ginger adds a warm and spicy flavor to the sauce. You can use fresh ginger if you prefer, but make sure to grate it finely.
Garlic Powder: Garlic powder adds a savory flavor to the sauce. You can use fresh garlic if you prefer, but make sure to mince it finely.
Red Pepper Flakes: Red pepper flakes add a touch of heat to the dish. Adjust the amount to your liking, or omit them altogether if you’re sensitive to spice.
Vegetable Oil: Vegetable oil is used for cooking the chicken. You can use any type of vegetable oil, such as canola oil, sunflower oil, or peanut oil.
Green Onions: Green onions are used as a garnish. They add a fresh and mild onion flavor to the dish.
Sesame Seeds: Sesame seeds are used as a garnish. They add a nutty flavor and a crunchy texture to the dish.
White Rice: White rice is the traditional accompaniment to bourbon chicken. You can use any type of white rice, such as long-grain rice, medium-grain rice, or short-grain rice.

Troubleshooting:

Chicken is not crispy: Make sure the oil is hot enough before adding the chicken to the skillet. Don’t overcrowd the pan, or the chicken will steam instead of brown. Pat the chicken dry with paper towels before coating it with the cornstarch mixture.
Sauce is too thick: Add a little more water to thin out the sauce.

Conclusion:

This Bourbon Chicken Copycat recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The sweet and savory glaze, clinging perfectly to tender, juicy chicken, is guaranteed to transport you straight to your favorite food court, without ever leaving the comfort of your kitchen. I truly believe this is a must-try for anyone craving a quick, easy, and incredibly satisfying meal.

But why is it a must-try? Because it’s more than just a recipe; it’s an experience. It’s the joy of creating something delicious with minimal effort, the satisfaction of knowing exactly what ingredients are going into your food, and the sheer delight of that first bite. It’s a family-friendly dish that even the pickiest eaters will devour, and it’s versatile enough to be adapted to your own personal preferences.

And speaking of versatility, let’s talk serving suggestions and variations! The classic pairing is, of course, with steamed white rice. The rice soaks up all that glorious sauce, creating the perfect bite. But don’t stop there! Try serving it over brown rice for a healthier option, or quinoa for a protein-packed meal. For a low-carb alternative, cauliflower rice works beautifully.

Want to kick things up a notch? Add a pinch of red pepper flakes to the sauce for a touch of heat. Or, for a sweeter twist, incorporate a tablespoon of honey or maple syrup. You can also experiment with different vegetables. Stir-fry some broccoli, bell peppers, or snap peas and toss them with the chicken for a complete and balanced meal. Another great addition is some toasted sesame seeds sprinkled on top for added texture and flavor.

Consider adding a side of Asian-inspired slaw. The crisp, refreshing slaw will cut through the richness of the chicken, creating a delightful contrast. Or, for a simpler side, a quick cucumber salad with rice vinegar and sesame oil is always a winner.

I’ve even tried this Bourbon Chicken Copycat recipe in lettuce wraps for a light and refreshing lunch. The possibilities are truly endless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. Don’t be intimidated by the ingredient list; most of them are pantry staples. And the cooking process is incredibly straightforward. Trust me, you’ll be amazed at how easy it is to recreate this restaurant favorite at home.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and comments on my social media pages – I’m always eager to see your culinary creations and learn from your experiences. Your feedback helps me improve my recipes and inspire other home cooks. So go ahead, unleash your inner chef and whip up a batch of this incredible Bourbon Chicken Copycat. You won’t regret it! Happy cooking!