Recreate your favorite food court classic at home with Sticky Bourbon Chicken, tender chicken in a sweet and spicy sauce, served with white rice.
One of the joys of going to the mall as a kid was heading to the food court. You could pick anything you want to eat, from pizza to chicken to Chinese food. Oftentimes, there was a person handing out samples of sweet and sticky chicken, enticing hungry shoppers over to their food stall.
The food court secrets are unleashed with this amazingly delicious Sticky Bourbon Chicken recipe! Chicken thighs are seared until juicy perfection before tossing with a soy and brown sugar-based sauce! And don’t worry, there is no actual bourbon in this recipe, so it is great for the whole family!
What is Bourbon Chicken?
Originating in Louisiana, bourbon chicken was first ever made on Bourbon Street by Chinese restaurants looking to create something new for their Cajun-loving customers. Because it is named after New Orlean’s oldest district, there is no actual bourbon in this dish!
Bourbon chicken became so popular in the south, mall food courts started making this easy and delicious dish for shoppers. It is now synonymous with grabbing a quick bite at the mall. You may even see a friendly worker handing out chicken samples!
If you would like to add some alcohol into this dish, replacing the apple cider with equal amounts hard cider will add a nice tang to your sauce!
Ingredients in Sticky Bourbon Chicken
- 1 tablespoon olive oil
- 2 lbs. boneless chicken thighs, cut into bite-sized pieces
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- ¼ cup apple cider
- ¼ cup dark brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons ketchup
- ⅔ cup low-sodium chicken stock
- ⅓ cup tamari
How to Make Sticky Bourbon Chicken
Heat your olive oil in a dutch oven over medium heat. Allow to get hot.
Sear your chicken on both sides until golden brown. Remove from the pan and set aside. It’s okay if the chicken is not fully cooked at this stage.
Add the ginger, garlic, red pepper flakes, cider, brown sugar, vinegar and ketchup to the pot. Stir to combine and bring to a simmer.
Pour the stock into the pan and mix everything well. Bring to a simmer and add the tamari.
Place the chicken back into the sauce and cook, stirring occasionally, for 20 minutes over medium-low heat, keeping the chicken at a simmer.
Once the chicken is tender and the sauce is sticky, it is ready to serve.
Serve hot alongside white rice.
Sticky Bourbon Chicken
Ingredients
- 1 tablespoon olive oil
- 2 lbs. boneless chicken thighs cut into bite-sized pieces
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- Pinch of crushed red pepper flakes
- ¼ cup apple cider
- ¼ cup dark brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons ketchup
- ⅔ cup low-sodium chicken stock
- ⅓ cup tamari
Instructions
- Heat your olive oil in a dutch oven over medium heat. Allow to get hot.
- Sear your chicken on both sides until golden brown. Remove from the pan and set aside. It’s okay if the chicken is not fully cooked at this stage.
- Add the ginger, garlic, red pepper flakes, cider, brown sugar, vinegar and ketchup to the pot. Stir to combine and bring to a simmer.
- Pour the stock into the pan and mix everything well. Bring to a simmer and add the tamari.
- Place the chicken back into the sauce and cook, stirring occasionally, for 20 minutes over medium-low heat, keeping the chicken at a simmer. Once the chicken is tender and the sauce is sticky, it is ready to serve.
- Serve hot alongside white rice.
