If you’ve ever walked through a mall food court and been lured by the irresistible smell of sizzling chicken, smoky sweetness, and thick, glossy sauce — you already know exactly what Food Court Style Bourbon Chicken is supposed to taste like. It’s one of the most iconic mall dishes ever created: tender chicken pieces simmered in a sticky-sweet glaze with hints of bourbon, soy, brown sugar, garlic, and ginger.

This recipe brings the authentic mall flavor right into your kitchen, without needing a wok the size of a satellite dish. It’s incredibly simple, uses everyday ingredients, and tastes exactly like the dish you get on a Styrofoam plate piled high with rice. It’s nostalgia, comfort, and irresistible flavor all in one pan.

Why Food Court Bourbon Chicken Is So Loved

Bourbon chicken is a fusion dish — part Cajun, part Chinese, part American, and entirely delicious. Despite the name, mall versions rarely contain actual bourbon; instead, they rely on a sweet, savory, slightly smoky sauce that gets beautifully caramelized.

Here’s why this version works perfectly:

1. The Perfect Sticky Sauce

Sweet, salty, tangy, and thick — everything the mall version delivers.

2. Tender Chicken Bites

Cut small for quick cooking and maximum sauce coating.

3. Balanced Flavor

Soy sauce for salt, brown sugar for sweetness, vinegar for brightness, bourbon (or apple juice) for depth.

4. Quick Weeknight Dinner

Ready in under 30 minutes. One pan. Minimal cleanup.

5. Better Than Takeout

More flavor. Cheaper. Fresher. No mystery ingredients.

The Secret to Mall-Style Bourbon Chicken

The real food court taste comes from three things:

1. Searing the Chicken First

This creates browned bits in the pan, building flavor.

2. Reducing the Sauce

Slow reduction turns the sauce into a syrupy glaze.

3. Cutting the Chicken Small

Small pieces = faster cooking + more caramelization.

Ingredients Breakdown

Chicken

Use boneless, skinless chicken thighs for the most authentic texture — juicy, tender, and perfect for caramelizing. Chicken breast works too.

Sauce Components

• Soy sauce for salt and umami
• Brown sugar for sweetness and sticky glaze
• Garlic & ginger for classic takeout flavor
• Apple juice or bourbon for depth
• Vinegar for balance
• Ketchup for body and color
• Cornstarch to thicken the glaze

Optional Boosters

• Red pepper flakes
• Sesame seeds
• Green onions
• Dash of smoked paprika for a smoky mall-food twist

How to Make Food Court Bourbon Chicken

1. Sear the Chicken

Heat oil in a skillet and cook chicken pieces until lightly golden on all sides.

2. Add Garlic and Ginger

Stir for 30 seconds to perfume the oil.

3. Add the Sauce

Soy sauce, brown sugar, vinegar, garlic, ginger, apple juice/bourbon, ketchup — everything goes in and simmers.

4. Reduce

The sauce bubbles, thickens, and turns into a glossy glaze.

5. Add Cornstarch Slurry

This gives you the iconic sticky food court coating.

6. Serve Over Rice

The sauce begs to be poured over a big scoop of steamed rice.

Food Court Style Bourbon Chicken

Sticky, sweet, savory mall-style bourbon chicken made with tender bite-sized chicken and a glossy food court glaze.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 1.5 lbs chicken thighs diced
• 1 tbsp oil
• salt and pepper to taste

Sauce

• 0.33 cup soy sauce
• 0.5 cup brown sugar
• 0.33 cup apple juice or bourbon
• 1 tbsp apple cider vinegar
• 2 cloves garlic minced
• 1 tsp ginger grated
• 2 tbsp ketchup
• 0.25 cup water
• 1 tbsp cornstarch for slurry
• 1 tbsp water for slurry

Equipment

• Skillet
• Mixing bowl
• Whisk

Method

 

1. Heat oil in a skillet and add diced chicken. Season lightly.
2. Sear chicken on all sides until lightly browned.
3. Add garlic and ginger; sauté for 30 seconds.
4. Add soy sauce, brown sugar, apple juice or bourbon, vinegar, ketchup, and water.
5. Simmer 10–12 minutes until sauce begins to reduce.
6. Mix cornstarch with water to create a slurry.
7. Add slurry and cook until sauce becomes thick, glossy, and sticky.
8. Serve over rice and garnish with sesame seeds or green onions.

Notes

For a stronger bourbon flavor, replace half the apple juice with real bourbon.

Flavor Variations

Spicy Bourbon Chicken

Add chili flakes or sriracha.

Honey Bourbon Chicken

Replace half the sugar with honey.

Orange Bourbon Chicken

Add orange zest and a splash of orange juice.

Bourbon Chicken with Vegetables

Add broccoli, snap peas, or bell peppers.

Serving Suggestions

Food court style means simple plates piled high with:

• Steamed white rice
• Fried rice
• Lo mein
• Stir-fried vegetables
• Steamed broccoli

Top with sesame seeds and green onions for restaurant-style presentation.

Storage

• Refrigerator: 3–4 days
• Freezer: Up to 2 months
• Reheat: Microwave or simmer in a skillet with a splash of water

Ingredients

Chicken

• 1 ½ lbs chicken thighs, diced
• 1 tbsp oil
• Salt and pepper to taste

Sauce

• ⅓ cup soy sauce
• ½ cup brown sugar
• ⅓ cup apple juice or bourbon
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp ketchup
• ¼ cup water
• 1 tbsp cornstarch (for slurry)
• 1 tbsp water (for slurry)
• Optional: red pepper flakes, sesame seeds, green onions

Instructions

1. Heat oil in a skillet and add diced chicken. Season lightly.
2. Sear until chicken begins to brown on all sides.
3. Add garlic and ginger; stir for 30 seconds.
4. Add soy sauce, brown sugar, apple juice/bourbon, vinegar, ketchup, and water.
5. Bring to a simmer and cook 10–12 minutes until reduced.
6. Stir cornstarch with 1 tbsp water to form a slurry.
7. Add slurry to the sauce and stir until thick, glossy, and sticky.
8. Serve over steamed rice and garnish with green onions or sesame seeds.