Better than The Food Court: Bourbon Chicken
If you’ve ever walked through a mall food court, you know exactly what I’m talking about — that sweet, garlicky smell that hits you before you even see the sign. There’s always someone standing there with a toothpick, handing out a tiny sample of sizzling Bourbon Chicken that somehow convinces you to buy an entire combo meal. And honestly? No regrets. That stuff is addictive.
So today, we’re bringing that exact flavor home — sticky, sweet, and savory — but without the food court chaos or mystery steam trays. This Better than the Food Court Bourbon Chicken is one of those quick, no-fuss dinners that feels like a guilty pleasure… except you made it yourself, in comfy clothes, and your shoes aren’t squeaking on a tile floor.
A quick family note
Okay, confession time: my family doesn’t love chicken thighs. I know, I know — every recipe on the internet will tell you thighs are the move for Bourbon Chicken, and they’re right. Thighs are juicier and more forgiving. But for my picky eaters… I use chicken breast.
So I just slice the chicken breasts against the grain, sear them up in a little hoisin, and they stay tender and flavorful. If you’re a thigh fan, by all means, go that route — the sauce clings beautifully to darker meat. But if you’ve got picky eaters like mine, this recipe still SLAPS with chicken breast! (and passes the “no complaints at dinner” test).
The sauce that makes it magic
This sauce is pure flavor gold: hoisin for that deep, glossy sweetness, soy sauce for the salty balance, brown sugar for caramel vibes, and bourbon to tie it all together. Don’t worry — the alcohol mostly cooks off — but it leaves behind this warm, cozy note that makes it taste like takeout’s fancier cousin.
Add in fresh garlic and ginger, and you’ve got a sauce that’s basically irresistible. The secret is letting it simmer just long enough to thicken and coat the chicken — glossy, sticky, and perfectly sweet-savory.
The food court vibe… but cozy
There’s something nostalgic about mall food court chicken. It’s comfort food for your inner teenager. But when you make it at home, it somehow tastes even better — probably because you’re not eating it next to a guy slurping boba and juggling five shopping bags.
Serve this over fluffy rice (because that sauce deserves it) and sprinkle on a few chopped green onions for a fresh finish. It’s one of those dinners that makes everyone at the table happy — no sides required, no leftovers guaranteed.
🥢 Better Than the Food Court: Bourbon Chicken
Ingredients
Chicken:
- 1-2 tbsp avocado oil
- Boneless skinless chicken breasts (or thighs, if you prefer)
- 1 tbsp hoisin sauce
Sauce:
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- ½ cup bourbon
- ¼ cup brown sugar
Aromatics:
- 1-2 tsp Fresh ginger minced
- 2-3 tsp Garlic minced
Instructions
- Chicken: I sliced up my chicken breast thin and against the grain. Add a drizzle of oil to a large skillet (I like cast iron) and sear your chicken with 1 tablespoon of hoisin sauce. Cook for about 15 minutes, or until golden and fully cooked through. Remove from the pan and set aside.
- Make the Sauce: In the same skillet (because flavor), add your ginger and garlic. Sauté until fragrant — about 30 seconds. Then deglaze with the bourbon, pour in the hoisin, soy sauce, and brown sugar. Stir and let it simmer for a few minutes until the sauce thickens slightly.
- Combine: Add chicken slices back to the pan. Toss to coat in the sauce and let it all simmer together for a few minutes so the flavors can cozy up.
- Serve & Enjoy: Spoon it over a bowl of warm rice and top with chopped green onions. That glossy, sticky sauce is basically liquid gold — don’t let a drop go to waste.
How much chicken?