Food Court Bourbon Chicken
Authentic shopping mall food court style bourbon chicken inspired by Chef Elizabeth Reese. Seared bite-sized chicken thigh chunks simmered in a sticky, glossy sauce made with Kentucky bourbon, low-sodium soy sauce, hoisin, brown sugar, apple cider vinegar, fresh garlic, and ginger.
Ingredients
- 1134 g (40 oz) 2.5 lbs Chicken Thighs (Boneless, Skinless - Prepped) — Cut into bite-sized 1 to 1.5 inch chunks, patted dry
- 79.2 g (2.8 oz) 0.33 cup Low-Sodium Soy Sauce — Whisked into sauce base
- 79.2 g (2.8 oz) 0.33 cup Light Brown Sugar — Packed, dissolved into sauce mixture
- 60 g (2.1 oz) 0.25 cup Granulated White Sugar — Dissolved into sauce mixture
- 37 g (1.3 oz) 2.5 tbsp Hoisin Sauce — Whisked into sauce base
- 29.6 g (1 oz) 2 tbsp Bourbon Whiskey — Kentucky straight bourbon, alcohol reduced during simmer
- 22.2 g (0.8 oz) 1.5 tbsp Canola Oil — Used to sear chicken pieces in hot skillet
- 20 g (0.7 oz) 4 clove Garlic (raw clove) — Finely minced
- 14.8 g (0.5 oz) 1 tbsp Apple Cider Vinegar — Whisked into sauce base
- 14.8 g (0.5 oz) 1 tbsp Cornstarch — Whisked with 2 tbsp cold water to form slurry
- 4.9 g (0.2 oz) 1 tsp Fresh Ginger Root — Peeled and finely grated/chopped
- 4.9 g (0.2 oz) 1 tsp Toasted Sesame Oil — Whisked into sauce base
- 4.9 g (0.2 oz) 1 tsp Garlic Powder — Whisked into sauce mixture
- 4.9 g (0.2 oz) 1 tsp Onion Powder — Whisked into sauce mixture
- 1.2 g 0.25 tsp Black Pepper — Freshly cracked
Equipment
- Large Heavy-Bottom Skillet or Wok (12-14 inch)
- Mixing Bowls & Whisk
- Chef Knife & Color-Coded Poultry Cutting Board
- Small Ramekin for Slurry
- Metal Tongs & Heat-Resistant Spatula
- Calibrated Food Thermometer Probe
- Digital Kitchen Portion Scale
Method
- Whisk Bourbon Sauce & Mix Cornstarch Slurry
In a medium bowl, whisk together low-sodium soy sauce (1/3 cup), bourbon (2 tbsp), apple cider vinegar (1 tbsp), hoisin sauce (2.5 tbsp), brown sugar (1/3 cup), granulated sugar (1/4 cup), sesame oil (1 tsp), water (1 cup), onion powder (1 tsp), garlic powder (1 tsp), black pepper (1/4 tsp), minced garlic, and grated ginger until sugars dissolve. In a separate small ramekin, stir cornstarch (1 tbsp) with cold water (2 tbsp) to make the slurry.
- Sear Chicken Thigh Chunks in Batches
Heat 1.5 tbsp canola oil in a large skillet or wok over medium-high heat until shimmering (375°F). Add chicken thigh chunks in a single layer (in batches if needed to avoid overcrowding). Sear undisturbed for 3-4 minutes to develop a deep golden-brown crust, then flip and cook 2-3 minutes longer until browned all over. Transfer seared chicken to a clean holding plate.
- Simmer Bourbon Sauce & Cook Off Alcohol
Pour the whisked bourbon sauce mixture directly into the hot skillet. Bring to a vigorous simmer over medium heat (215°F). Cook for 3 to 4 minutes, stirring occasionally, to meld the flavors and allow the harsh alcohol edge from the bourbon to cook off.
- Whisk In Slurry to Create Glossy Glaze
Give the cornstarch slurry a quick stir to recombine, then pour into the simmering sauce while whisking constantly. Continue simmering for 1 to 2 minutes until the sauce thickens into a rich, glossy, translucent glaze that coats the back of a spoon.
- Toss Chicken in Glaze & Verify CCP (165°F)
Return seared chicken thigh chunks and any collected resting juices into the skillet. Toss continuously to coat every piece thoroughly in the thick bourbon glaze. Simmer gently for 3 to 4 minutes until chicken is cooked through and the internal core temperature reaches at least 165°F (74°C) measured with a calibrated thermometer probe.
- Portion onto Plates & Garnish
Portion chicken and glaze generously over steamed jasmine or long-grain white rice (target 300g per portion). Garnish with thinly sliced scallions (green onions) and toasted sesame seeds. Verify portion weight on portion scale.