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Crave Food Court Bourbon Extract Chicken? Make This Copycat!

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Bring the irresistible aroma and flavor of food court bourbon extract chicken right into your kitchen with this easy copycat recipe. Enjoy succulent chicken coated in a glossy, flavorful sauce that satisfies all your cravings!

Ingredients

Scale
  • Boneless, skinless chicken thighs
  • 1 tablespoon soy sauce (for marinating)
  • 1 tablespoon cornstarch (for marinating)
  • 1/2 cup soy sauce (for sauce)
  • 1 tablespoon non-alcoholic bourbon extract
  • 1/4 cup light brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 cloves minced fresh garlic
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon neutral oil (for cooking)
  • 1 tablespoon cornstarch (for thickening sauce)
  • 2 tablespoons cold water (for thickening sauce)
  • 1/2 teaspoon toasted sesame oil (for finishing)
  • Sliced green onions (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Pat the boneless, skinless chicken thighs dry with paper towels.
  2. Cut the chicken into uniform 1-inch bite-sized pieces.
  3. In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for at least 15-20 minutes at room temperature, or up to 30 minutes.
  4. While the chicken is marinating, make the sauce. In another medium bowl or a large liquid measuring cup, combine the remaining soy sauce (about 1/2 cup), non-alcoholic bourbon extract (1 tablespoon), brown sugar (1/4 cup), rice vinegar (1 tablespoon), minced fresh ginger (1 tablespoon), and minced fresh garlic (2 cloves). Stir in a pinch of red pepper flakes if desired.
  5. Whisk everything together until the brown sugar is mostly dissolved.
  6. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat until shimmering.
  7. Add the chicken pieces to the hot pan in a single layer, cooking for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the pan and set aside.
  8. Reduce the heat to medium. Pour the prepared sauce mixture into the same skillet, scraping up any browned bits from the bottom.
  9. Bring the sauce to a gentle simmer, stirring constantly.
  10. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry.
  11. Slowly pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue to whisk until the sauce thickens to a glossy, syrupy consistency, about 1-2 minutes.
  12. Return the cooked chicken pieces to the thickened sauce in the pan and toss until thoroughly coated.
  13. Remove from heat, drizzle with 1/2 teaspoon of toasted sesame oil, and toss again.
  14. Serve immediately over steamed white rice, garnished with sliced green onions and toasted sesame seeds.

Nutrition

Keywords: For a gluten-free option, use tamari instead of soy sauce. Adjust the seasoning to taste, and feel free to substitute chicken with beef if desired.

Find it online: https://crumella.com/crave-food-court-bourbon-extract-chicken-make-this-copycat/