Chinese Bourbon Chicken

Sticky‑sweet, gorgeously glossy, and wildly nostalgic, this mall bourbon chicken recipe brings the iconic flavor of the food-court classic straight into your kitchen. Imagine juicy, caramelized bites of chicken lacquered in a sweet-savory, slightly-tangy bourbon sauce that clings to every piece. No lines and no tiny toothpick samples here—just one pan, big flavor, and a bowl of Chinese chicken that tastes better than takeout.

📝 Ingredients

• 1 1/2 pounds Boneless Skinless Chicken Breasts or Thighs (– cut into 1-inch chunks)
• 8 TBS Reduced-Sodium Soy Sauce (- DIVIDED)
• 5 TBS Vegetable Oil (- DIVIDED)
• 1 TBS + 1/2 TBS Cornstarch (- DIVIDED)
• 1 1/2 tsp Mirin
• 1 tsp Fish Sauce
• 1/2 tsp EACH: Kosher Salt, Chinese Five Spice, and Ground Black Pepper (– DIVIDED)
• 2-3 whole Scallions (– thinly sliced; white/light green & dark green parts separated)
• 3 cloves Garlic (– peeled and minced)
• 1 1/2 tsp Ginger (– peeled and grated)
• 1/2 Cup Unsalted Chicken Stock
• 8 TBS Bourbon (– DIVIDED)
• 1/2 Cup Light Brown Sugar (- packed)
• 1 1/2 TBS Rice Vinegar
• 2 tsp Sesame Oil

👨‍🍳 Instructions

1. 1Make Marinade and Marinate Chicken: To a large bowl or zip-closure bag, add the cubed chicken, 2 tablespoons of soy sauce, 1 tablespoon vegetable oil, ½ tablespoon cornstarch, all the mirin, fish sauce, a ¼ tsp kosher salt, and a scant ¼ teaspoon each Chinese 5 spice and ground black pepper. Use a spoon or seal the bag and massage to mix the ingredients and fully coat the pieces of chicken in the marinade. Set aside and let marinate for 15 to 25 minutes.
2. 2Meanwhile, Mix Bourbon Sauce: To a 2-cup glass measure or medium bowl, add the chicken stock, 5 tablespoons bourbon, sugar, vinegar, sesame oil, 6 tablespoons soy sauce, 1 tablespoon cornstarch, ¼ teaspoon kosher salt, and a scant ¼ teaspoon Chinese 5 spice, and ¼ teaspoon pepper. Grab a whisk and vigorously stir to combine the ingredients. Then set the sauce aside.
3. 3Sear Chicken: Heat 4 tablespoons of oil in a wok or large skillet over medium-high to high heat. Once the oil is shimmering, add half the chicken and let cook, undisturbed, for 1 minute. Flip and stir the pieces of chicken over and continue to cook for 1-2 more minutes or until the chicken is golden all over. Use a slotted spoon to remove the chicken to a paper towel-lined plate to drain. Repeat the cooking process with the remaining chicken.
4. 4Sauté Aromatics: Wipe the pan out, leaving 1 tablespoon of oil behind. Lower the heat to medium and add the white/light green parts of the scallions to the same pan and cook, stirring constantly, for 30 seconds. Then add garlic and ginger and cook, stirring constantly, for 30 seconds or until fragrant.
5. 5Deglaze with Bourbon: Add the remaining 3 tablespoons of bourbon to the pan. Use the edge of a wooden spoon to scrape up any brown bits on the bottom of the pan and cook until the bourbon evaporates to about 1 ½ tablespoons.
6. 6Add the Bourbon Sauce: Add Bourbon Sauce: Pour the bourbon sauce into the pan and increase the heat to medium-high. Bring the sauce to a simmer, stirring occasionally. Once simmering, immediately reduce the heat to maintain a simmer and let the sauce cook for 2 minutes, or until thick enough to coat the back of a spoon.
7. 7Add the Seared Chicken: Dump the seared chicken pieces into the skillet with the bourbon sauce and cook, stirring, for 1 minute or until the sauce fully coats the chicken and the chicken is cooked through. Grab a spoon, give the dish a taste, and then adjust the flavors to suit your tastebuds.
8. 8Serve Mall Bourbon Chicken Recipe: Garnish and Serve Bourbon Chicken: Ladle the bourbon chicken over steamed rice and top with toasted sesame seeds and sliced scallions. Enjoy immediately!