Do Share Recipe

Bourbon Chicken Copycat Recipe | Easy Sweet & Savory Delight

I recently made this Copycat Bourbon Chicken at home, and wow — the sticky, sweet, slightly spicy sauce made me forget all about takeout. As I stirred the pan and inhaled that irresistible aroma, I knew this recipe was a keeper.

I just had to share it, so you can have that same “food court meets dinner table” magic. It’s pretty easy and super satisfying. If you love comforting flavors like this, you might also enjoy trying the fried pickle and ranch dip recipe for a fun appetizer idea before the main dish.

Ingredients

Here’s what you’ll need for this Bourbon Chicken copycat version (makes about 4 servings):

For the base & optional veggies

2 tablespoons olive oil — for sautéing onions and mushrooms
1 small onion, sliced (optional) — adds sweetness and texture
8 oz mushrooms, sliced (optional) — gives earthiness and stretches the dish

Sauce ingredients

1 clove garlic, crushed — fresh garlic gives more punch than powder
¼ teaspoon red pepper flakes (adjust to taste) — gives a mild heat
½ teaspoon ground ginger (or freshly grated) — fresh is brighter, ground gives “restaurant” flavor
⅓ cup brown sugar — the backbone of the sweet in “sweet & savory”
½ cup soy sauce — use regular (not low-sodium) for that rich umami depth
½ cup apple juice or chicken stock — liquid to balance and thin the sauce
¼ cup water — helps adjust consistency
1 tablespoon bourbon or whiskey (optional) — adds a hint of warmth (though it works fine without)
2 tablespoons plum sauce (or 2 tablespoons ketchup) — gives fruity depth or a tangy fallback
2 tablespoons rice vinegar (or 1 tablespoon apple cider or white vinegar) — for brightness
⅛ teaspoon liquid smoke — optional, but provides that smoky hint

Chicken & thickening

1 pound chicken (cut into ~¾-inch chunks) — thighs tend to stay juicier than breasts
2 tablespoons cornstarch — for coating the chicken so it crisps and helps thicken the sauce
2 green onions, thinly sliced on the diagonal — for garnish

Note: Several servings (this recipe yields about 4 servings)

Variations

If you want to change things up:

Dairy-free / gluten-free: You’re already dairy-free here. For gluten-free, use tamari or gluten-free soy sauce.
Sugar-reduced / sugar-free: Use a sugar substitute (e.g. erythritol) in place of brown sugar — though the texture and caramel note may be slightly milder.
No-alcohol version: Skip the bourbon (or whiskey) — the recipe is still excellent.
Add-ins: Try adding bell peppers, snow peas, or baby corn for crunch. A dash of sesame oil at the end can elevate the aroma.
Spice up: Add a bit of chili garlic sauce or sriracha if you like it spicy.

For another hearty and flavorful comfort dish, you can also try the sausage and gravy breakfast poutine recipe — it’s just as cozy and satisfying, especially for brunch lovers.

Cooking Time

Here’s how long this recipe takes:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet or sauté pan — for cooking the chicken and sauce
Grill or grill pan (optional) — if you prefer grilled chicken version
Mixing bowl — to toss the chicken with cornstarch
Knife & cutting board — for slicing veggies and chicken
Measuring cups and spoons — for accuracy
Stirring spoon or spatula — for mixing and stirring

How to Make Bourbon Chicken Copycat Recipe

Sauce prep

I mix together garlic, red pepper flakes, ginger, brown sugar, soy sauce, apple juice (or stock), water, bourbon (if using), plum sauce, rice vinegar, and liquid smoke ahead of time. This ensures everything is ready before the chicken goes in.

Skillet method (faster version)

I heat the olive oil in a skillet over medium-high. If using onion and mushrooms, I sauté them first until they start to soften and caramelize. Meanwhile, I toss the chicken pieces in cornstarch so every piece has a light coating.

Finish and combine

Once veggies are golden, I push them aside, add the chicken pieces, and sear until the outsides are lightly browned. Then I pour in the sauce, bring it to a boil, lower to a simmer, cover, and stir occasionally until the chicken is fully cooked and the sauce thickens. If it’s too thin, I remove the lid and let it reduce; if too thick, I add a little water.

Grilled version (alternate)

If grilling, I grill the chicken first until it develops good char, then chop it. Meanwhile I sauté onions/mushrooms in a pan, add the sauce, reduce it a bit, then add the grilled chicken and toss until everything is warmed through and coated.

Additional Tips for Making This Recipe Better

From my experience, here are things that boost flavor and ease:

Use boneless, skinless thighs if you can — they stay juicier and more forgiving than breast.
Let the chicken pieces dry slightly before tossing in cornstarch — it helps the coating stick.
Don’t rush the simmering — low and slow reduction gives more depth.
Taste mid-way — you can always adjust sugar, salt (via soy sauce), or heat with more red pepper flakes.
Add the green onions at the last moment so they stay fresh and bright.

How to Serve Bourbon Chicken Copycat Recipe

Serve this dish over white, brown, or fried rice (or even cauliflower rice for a low-carb twist). I like to mound the rice in the center of a plate, then spoon the bourbon chicken over it, letting the sauce drizzle around.

Garnish with those thinly sliced green onions and maybe a sprinkle of sesame seeds. If you used mushrooms or onions, scatter a few on top for visual appeal. A side of steamed broccoli or snap peas adds color and freshness.

Nutritional Information

Here’s a rough estimate per serving (for chicken + sauce):

Calories: ~382 kcal
Protein: ~34 g
Carbohydrates: ~44 g
Fat: ~11 g

Make Ahead and Storage

Refrigeration

I let it cool slightly, then store in an airtight container (separate from rice). It stays good for 3–4 days in the fridge. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickened too much.

Freezing

This dish is not recommended for freezing, because the sauce loses quality and might separate when thawed.

Reheating

Warm it on low heat, stirring frequently. If the sauce has thickened, stir in a little water or stock until it loosens. If reheating in the microwave, do it in short intervals, stirring in between to prevent scorching.

Why You’ll Love This Recipe

Here’s what makes this Bourbon Chicken copycat special:

It’s quick and efficient — you can get a near-restaurant dish on the table in about 30 minutes.
The flavor balance is spot-on — sticky, sweet, tangy, with a gentle kick.
It’s customizable — you can go alcohol-free, sugar-light, or add your own veggies and heat.
It’s crowd-pleasing — both kids and adults generally love this kind of saucy chicken over rice.
It stretches well — add mushrooms or veggies to make it stretch more without losing flavor.

I hope you enjoy making this Bourbon Chicken copycat recipe as much as I did. It brings that mall-food court nostalgia into your own kitchen, all at a fraction of the price. Let me know how yours turns out, or if you try any of the variations!

Ben Carraoli