Sticky, sweet, savory Mall Bourbon Chicken is made with juicy chicken thighs and a glossy bourbon sauce. It's better than the food court and easy to make at home.
There's something about mall bourbon chicken that's so good. Maybe it's the nostalgic feeling I get with every bite that takes me back to my childhood of being at the mall. Every bite had the perfect amount of sticky soy sauce glaze, the chicken had the best caramelized edges, and it was so tender.
This recipe reminds me of my Grilled Pulehu Chicken, which is marinated with many of the same flavors that this bourbon chicken is cooked in. If you're looking for more recipes with a similar sweet and sticky sauce, you won't want to miss my Air Fryer Salmon and Vegetables or Crispy Honey Garlic Tofu.
Jump to:
- Why You'll Love Mall Bourbon Chicken
- Ingredient Notes and Substitutions
- How to Make Mall Bourbon Chicken Step by Step
- Expert Tips for Making The Best Mall Bourbon Chicken
- Serving Suggestions
- Storage, Reheating, and Meal Prep Tips
- Common Questions
- More Chicken Thigh Recipes You'll Love
- Copycat Mall Bourbon Chicken
Why You'll Love Mall Bourbon Chicken
- Tastes better than the food court version and uses simple ingredients
- Budget friendly
- Make it in less than 35 minutes
- You can cook it on the skillet or the grill
Ingredient Notes and Substitutions
- Chicken Thighs - choosing chicken thighs is the best option because they stay juicy and hold onto the bourbon sauce better than chicken breasts. Chicken breasts can be substituted, but keep in mind they cook faster and dry out more easily.
- Bourbon - adds warmth and depth without making it taste boozy. You can omit altogether if you don't have any on hand. I like to use 1 small shot bottle of Bourbon. This is equal to a little less than ¼ cup.
- Hoisin Sauce - brings the perfect amount of umami and sweetness. I don't recommend substituting.
- Soy Sauce - I highly recommend using low-sodium soy sauce to prevent it from being too salty.
- Ginger and Garlic - Fresh ginger and garlic paste make a huge difference here. 3 cloves of minced garlic and 1 teaspoon of freshly minced ginger can be substituted for the paste.
See the recipe card for full information on ingredients and quantities.
How to Make Mall Bourbon Chicken Step by Step
Step 1. Season the chicken thighs with salt, pepper, onion powder, and garlic powder. Cook the chicken in a skillet or on a grill until fully cooked and slightly charred around the edges.
Step 2. When the chicken is done, allow it to rest and chop it into bite-sized pieces.
Step 3. Start the sauce by heating butter in a skillet over low/medium-low heat. Add the ginger and garlic paste and cook, stirring frequently until fragrant.
Step 4. Add the bourbon, soy sauce, hoisin sauce, and brown sugar. Bring the bourbon mixture to a simmer and reduce. About 5-7 minutes.
Step 5. Add the chicken and simmer until thickened. About 5 minutes.
Step 6. Serve over white rice and top with green onion and sesame seeds.
Expert Tips for Making The Best Mall Bourbon Chicken
- Be sure to pat the chicken thighs dry before seasoning. Excess moisture will keep the chicken from browning and the seasonings from sticking.
- Let the sauce reduce gently. The brown sugar WILL burn if your heat is too high. I also recommend you stir occasionally, which will help prevent burning.
- Allow the chicken to rest before slicing. This will help them stay tender and juicy.
- Grill the chicken for the best authentic food court flavor, or use a grill pan to give the chicken the perfect charred edges.
Serving Suggestions
We love serving this over white rice. Plus, there's enough sauce in the pan to flavor the rice so it's not dry. We also love it alongside this quick and easy 15 Minute Teriyaki Udon or paired with Pad Pak Thai and Orange Ginger Broccoli Beetroot Salad.
Storage, Reheating, and Meal Prep Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave covered with a damp paper towel for 30-second intervals until heated through. Be sure to stir occasionally for better heat distribution. You can also heat on low in a skillet with a splash of water for a better overall texture.
The bourbon chicken freezes very well. Be sure to cool completely before freezing and keep in the freezer for up to 2 months. Thaw completely before reheating.
To meal prep, cook the chicken and sauce ahead of time, then reheat before serving over fresh white rice. The flavor gets better as it sits overnight.
Common Questions
It likely needs more time to simmer. You want to reduce the sauce for about 5-7 minutes before adding the chicken with a gentle simmer. When the sauce starts to coat the back of a spoon, it's ready for the chicken.
Grilling will give the chicken the perfect charred, caramelized edges. If you're using a skillet, be sure to let the chicken sit undisturbed before flipping so it can brown properly.
Jasmine rice is the most popular choice but white rice, brown rice, and fried rice all work.
More Chicken Thigh Recipes You'll Love
If you tried this Mall Bourbon Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Copycat Mall Bourbon Chicken
Equipment
- large mixing bowl
- Measuring cups and spoons
- Large skillet or grill pan
- Cutting board
- Sharp knife
- Tongs
- whisk
- Wooden spoon or silicone spatula
Ingredients
- 2 lb boneless skinless chicken thighs trimmed
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon butter
- 1 teaspoon garlic paste or 3 cloves minced garlic
- 1 teaspoon ginger paste or 1 teaspoon freshly minced ginger
- ¼ cup bourbon
- ½ cup soy sauce
- ½ cup hoisin sauce
- ⅓ cup brown sugar
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Pat the chicken thighs dry with paper towels, then add them to a large bowl. Season with seasoned salt, black pepper, onion powder, and garlic powder. Toss well so the chicken is evenly coated on all sides.
- Heat a large skillet or grill pan over medium-high heat. Cook the chicken thighs for about 5-7 minutes per side, or until fully cooked and nicely browned with a little caramelization on the outside. The internal temperature should reach 165°F.
- For grilling: Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken thighs for about 5-6 minutes per side, flipping once, until fully cooked and lightly charred around the edges. Transfer to a cutting board and let rest before chopping.
- Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Slice into strips or chop into bite-sized pieces.
- Heat a large skillet over medium-low and melt the butter. Add the garlic paste and ginger paste and cook for about 30 seconds, stirring constantly, until fragrant.
- Carefully pour in the bourbon and let it simmer for 1-2 minutes to cook off some of the alcohol.
- Add the soy sauce, hoisin sauce, and brown sugar. Whisk until smooth and combined.
- Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly and becomes glossy. The sauce will continue thickening as it cools, so avoid over-reducing.
- Add the chopped chicken back to the skillet and toss until every piece is coated in the sauce.
- Simmer for another 4-5 minutes so the chicken absorbs the flavor and the sauce clings to the chicken.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Pat the chicken thighs dry before seasoning.
- Let the sauce reduce gently. The brown sugar WILL burn if your heat is too high.
- Allow the chicken to rest before slicing to keep it juicy
- Grill the chicken for the best authentic food court flavor, or use a grill pan to give the chicken the perfect charred edges.
- Refrigerate for up to 4 days
- Freeze for up to 2 months
Leave a Reply