Copycat Mall Bourbon Chicken

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Quick Take: Tender chunks of chicken thigh glazed in a sweet, savory, sticky bourbon sauce...the food court classic you used to circle back for, made better at home. We love Asian-inspired cooking in our house, but my wife tends to steer clear of dishes that lean more gravy than sauce but this one's different, and it's nostalgic for both of us. My daughter loves it for the sweetness. It's also easy to dress up: roasted peanuts for crunch, a little sriracha or crushed red pepper if you want heat, and sliced green onions for color. Simmering the sauce low and slow with the cornstarch slurry is what gets that thick, glossy, cling-to-every-piece glaze instead of a thin, watery one.

If there's a dish that scratches the same itch as a trip to the food court, it's this one. Serve it over rice with Dynamite Lumpia on the side, and you've got a full takeout-style spread without leaving the kitchen.

This recipe uses boneless, skinless chicken thighs for maximum flavor and tenderness, while garlic, ginger, soy sauce, brown sugar, hoisin, and a splash of bourbon create the signature sauce that made this mall favorite famous. Best of all, it's surprisingly easy to make and tastes even better than takeout.

If you enjoy restaurant copycat recipes, you'll also love my Maggiano's Rigatoni D, Copycat Popeyes Spicy Chicken Sandwich, and Olive Garden Gnocchi Soup.

Bourbon Chicken served in a vintage bowl with steamed white rice.

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Ingredients
Step-by-Step Instructions
Expert Tips
What to Serve with Copycat Mall Bourbon Chicken
Recipe FAQs
More Copycat Recipes You'll Love
📖 Recipe

Ingredients

For the Chicken

Boneless Skinless Chicken Thighs – Stay juicy and tender while developing plenty of flavor.
Thin Soy Sauce – Adds savory depth while lightly seasoning the chicken.
Onion Powder – Enhances the chicken with classic savory flavor.
Garlic Powder – Adds another layer of seasoning before cooking.
Black Pepper – Balances the sweetness of the sauce.
Cooking Oil – Helps brown the chicken.

For the Bourbon Sauce

Minced Garlic – Fresh garlic provides bold flavor.
Fresh Ginger – Adds warmth and authentic flavor.
Yellow Onion – Softens into the sauce while adding sweetness.
Thin Soy Sauce – The savory backbone of the glaze.
Bourbon – Adds depth and richness. The alcohol cooks off during cooking.
Apple Cider Vinegar – Balances the sweetness.
Hoisin Sauce – Adds richness and complexity.
Dark Brown Sugar – Creates deep caramel notes.
Granulated Sugar – Provides the classic sticky sweetness.
Roasted Sesame Oil – Adds a subtle nutty finish.
Water – Helps balance the sauce.
Cornstarch Slurry – Thickens the sauce into a glossy glaze.

See the recipe card below for complete measurements.

Step-by-Step Instructions

Chicken thighs being cubed on a white cutting board.

Step 1. Cube the Chicken

Begin by cubing the chicken.

I like to leave the chicken thighs just slightly frozen in the middle.

That makes them much easier to slice into evenly sized pieces, which means they’ll cook more evenly in the wok.

As you cube the chicken, place it into a mixing bowl.

Seasoned cubed chicken thighs in a glass mixing bowl.

Step 2. Season the Chicken

Now add a splash of thin soy sauce and stir until every piece is evenly coated.

I like using a mushroom-flavored soy sauce for this recipe because it adds a little more depth of flavor.

Next, season the chicken with the onion powder, garlic powder, and black pepper.

Give everything another good stir so each piece is evenly coated.

Set the chicken aside while you dice the onion.

Bourbon chicken sauce being mixed together in a glass mixing bowl.

Step 3. Build the Sauce

In a separate mixing bowl, whisk together the dark brown sugar, white sugar, hoisin sauce, thin soy sauce, apple cider vinegar, roasted sesame oil, bourbon, and water until everything is fully combined.

This sauce is what gives bourbon chicken its signature balance of sweet, savory, and just a little tang.

Set the sauce aside.

Step 4. Cook the Chicken

Now heat your cooking oil in a wok or large skillet over medium-high heat.

Once the pan is hot, begin cooking the chicken.

Depending on the size of your pan, you may need to cook it in batches.

Try not to overcrowd the pan.

If the chicken is packed too tightly, it’ll steam instead of brown.

What you’re looking for here is nicely caramelized edges while the chicken cooks through to an internal temperature of at least 165 degrees Fahrenheit.

Once all of the chicken is cooked, transfer it to a plate and set it aside.

Diced onions, minced garlic, and minced ginger sautéing in a wok.

Step 5. Sauté Onions, Garlic, & Ginger

Using the same wok, add the diced onions.

Cook them until they become translucent and begin picking up a little color.

Those browned bits left behind from the chicken are full of flavor, and the onions will help pull them right off the bottom of the pan.

Now add the garlic and ginger.

Cook for another 2 to 3 minutes, just until fragrant.

At this point, your kitchen should smell exactly like your favorite mall food court.

Copycat mall bourbon chicken simmering in a wok.

Step 6. Combine the Bourbon Chicken

Pour the prepared sauce into the wok and stir everything together.

Bring the sauce to a boil.

Once it’s boiling, slowly stir in the cornstarch slurry.

For this recipe, I used one tablespoon of cornstarch mixed with two tablespoons of water.

As the sauce simmers, it’ll begin thickening fairly quickly.

I like to let it cook until it coats the back of a spatula.

That’s when you know it’s ready to cling to every piece of chicken instead of running to the bottom of the plate.

Now return the cooked chicken to the sauce.

Stir everything together until every piece is evenly coated in that thick, glossy bourbon sauce.

Expert Tips

Slightly frozen chicken thighs are easier to cut into uniform pieces.
Don't overcrowd the skillet or the chicken will steam instead of brown.
Let the sauce simmer long enough to develop its signature sticky glaze.
Chicken thighs produce the most authentic food court flavor.
Double the sauce if you like extra over your rice.
Make it your own: top with roasted peanuts for crunch, a drizzle of sriracha or a pinch of crushed red pepper for heat, or sliced green onions for a pop of color.

What to Serve with Copycat Mall Bourbon Chicken

Copycat Mall Bourbon Chicken is best served over steamed white rice, but it also pairs perfectly with fried rice, Chicken Mei Fun, steamed broccoli, stir-fried vegetables, or egg rolls for a complete takeout-style meal. If you're recreating the food court experience at home, add Copycat Popeyes Cajun Fries for a fun twist or finish the meal with a simple homemade dessert.

Recipe FAQs

Does bourbon chicken actually contain bourbon?

Yes, this recipe uses bourbon for added depth of flavor. The alcohol cooks off as the sauce simmers.

Why is it called bourbon chicken?

The recipe is believed to have been named after Bourbon Street in New Orleans, although many versions also include bourbon whiskey.

Can I substitute chicken breasts?

Yes, but chicken thighs stay much juicier and provide a more authentic food court texture.

Can I make bourbon chicken ahead of time?

Absolutely. The flavors become even better after a day in the refrigerator.

Can bourbon chicken be frozen?

Yes. Store it in an airtight container for up to three months.

More Copycat Recipes You'll Love

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