Court Bourbon Chicken Recipe
Here’s a Court Bourbon Chicken recipe-a sweet, savory, slightly tangy dish inspired by the famous Bourbon Street-style chicken from mall food courts. It’s tender, glazed, and full of flavor.
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Ingredients (4 servings)
For the chicken:
1½ lbs (700 g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
2 tbsp vegetable oil
Salt and black pepper, to taste
For the sauce:
½ cup soy sauce
½ cup brown sugar (light or dark)
¼ cup ketchup
¼ cup apple cider vinegar (or rice vinegar)
¼ cup bourbon whiskey* (optional but authentic)
1 tsp minced garlic
1 tsp minced fresh ginger (or ½ tsp ground ginger)
½ tsp crushed red pepper flakes (optional)
½ cup water
For thickening:
1 tbsp cornstarch mixed with 2 tbsp cold water
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Instructions
1. Cook the chicken:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Season chicken pieces lightly with salt and pepper.
Add to the skillet and cook until golden brown on all sides and cooked through (about 6-8 minutes). Remove chicken and set aside.
2. Make the sauce:
In the same skillet, combine soy sauce, brown sugar, ketchup, vinegar, bourbon, garlic, ginger, red pepper flakes, and water.
Stir well and bring to a gentle simmer over medium heat.
3. Thicken the sauce:
Stir the cornstarch slurry into the simmering sauce.
Continue cooking until the sauce thickens to a glossy glaze (2-3 minutes).
4. Combine and coat:
Return the cooked chicken to the skillet.
Toss well to coat every piece with the sauce.
Let simmer for another 2-3 minutes so the flavors fully absorb.
5. Serve:
Serve hot over steamed white rice or fried rice.
Garnish with sliced green onions or sesame seeds, if desired.
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Cooking Tip:
If you want it more mall-style sticky and caramelized, let the sauce cook longer on low heat after adding the chicken so it reduces further.