Food Court Bourbon Chicken

Sticky-sweet chicken skewers with a perfect balance of tangy, savory, and slightly spicy flavors create an irresistible meal that outshines any food court version. These Bourbon Chicken Skewers deliver that addictive mall food court taste you crave but with fresher ingredients and customizable heat levels. The beautifully caramelized exterior gives way to incredibly tender, juicy chicken that's packed with flavor in every bite.

I first attempted making these skewers after a mall shopping trip where my daughter begged for bourbon chicken from the food court. After several attempts to recreate that perfect balance of sweet and savory flavors, this version actually had my family declaring it better than the original. Now it's our go-to when the craving for takeout hits but we want something fresher and more flavorful at home.

Essential Ingredients

• Chicken Tenders: These naturally tender cuts produce juicier results than breast meat—thighs work beautifully too
• Apple Juice: Provides the signature fruity sweetness that makes bourbon chicken distinctive—use 100% juice for best flavor
• Brown Sugar: Adds deep caramel notes and helps create that sticky glaze—dark brown sugar offers richer flavor
• Apple Cider Vinegar: Balances the sweetness with necessary acidity—rice wine vinegar makes a good substitute
• Sriracha Ketchup: Adds both tomato flavor and subtle heat—regular ketchup works for a milder version
• Soy Sauce: Provides essential salt and umami depth—use low-sodium if you're watching salt intake
• Fresh Ginger: Grated fresh ginger adds aromatic warmth that dried simply can't match

Cooking Method

Create The Signature Sauce:

Begin by combining half cup apple juice, quarter cup brown sugar, two tablespoons apple cider vinegar, two tablespoons sriracha ketchup (or regular ketchup for less heat), three tablespoons soy sauce, one tablespoon grated ginger, and two minced garlic cloves in a small saucepan over medium-low heat. Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Once simmering, whisk together one tablespoon cornstarch with two tablespoons water in a small bowl until smooth, then slowly drizzle into the sauce while continuously whisking. Continue to cook for about 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and allow to cool for 10 minutes.

Prep The Chicken:

While the sauce cools, cut one pound of chicken tenders into 3-inch pieces. Place them in a zip-top bag or bowl and add one-third cup of the prepared sauce. Massage the sauce into the chicken pieces, ensuring they're evenly coated. Divide the remaining sauce into two separate containers—one for basting during cooking and one for serving (to prevent cross-contamination). If using wooden skewers, ensure they've been soaking in water for at least 30 minutes to prevent burning.

Skewer For Tenderness:

Thread the marinated chicken pieces onto skewers, packing them closely together rather than spacing them apart. This close arrangement helps the chicken retain moisture during cooking, resulting in exceptionally tender meat. The pieces should touch but not be so tightly compressed that they can't cook through.

Air Fry To Perfection:

Preheat your air fryer to 380°F for 3 minutes. Place the prepared skewers in the air fryer basket, being careful not to overcrowd (cook in batches if necessary). Cook for a total of 12-14 minutes, flipping and basting with the reserved sauce every 4 minutes. This frequent basting builds up layers of caramelized glaze while keeping the chicken moist. Chicken is done when it reaches an internal temperature of 165°F and has a beautiful, sticky glaze.

Finish With Final Glaze:

Once the skewers are fully cooked, brush them one final time with the clean, reserved sauce to add a fresh layer of flavor. Let them rest for 2-3 minutes before serving to allow the juices to redistribute throughout the meat and the final glaze to set.

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My teenage son, who's notoriously picky about "copycat" recipes, took one bite and said, "Don't tell the food court guy, but these are way better." What surprised me most was how much more flavor these had compared to the mall version—you could actually taste the apple and ginger notes that get lost in the commercial versions.

Serving Suggestions

Transform these flavorful skewers into a complete meal with complementary side dishes. Fluffy jasmine rice soaks up the delicious sauce while providing a neutral base that lets the chicken shine. For a veggie component, quick-pickled cucumbers provide refreshing crunch and acidity that balances the sweet-savory chicken perfectly. To complete your homemade food court experience, add some stir-fried vegetables like broccoli and bell peppers tossed with a bit of the same sauce used for the chicken.

Cooking Variations

Adapt this versatile recipe to whatever cooking method you have available. For traditional grilling, preheat your grill to medium-high heat and cook the skewers for 3-4 minutes per side, basting with sauce each time you flip them. For oven baking, arrange skewers on a foil-lined baking sheet and cook at 425°F for 15-18 minutes, turning and basting halfway through. For a fun party presentation, remove cooked chicken from skewers and serve in small takeout containers with rice for an elevated food court experience at home.

Storage Solutions

Maintain the delicious flavor and texture with proper storage techniques. Refrigerate leftover bourbon chicken in an airtight container for up to three days. The flavors actually improve overnight as the sauce continues to permeate the meat. When reheating, add a tablespoon of water to create steam, then cover and microwave gently to prevent the chicken from drying out. Alternatively, rewarm in a covered skillet over medium-low heat. For meal prep, prepare the sauce and marinate the chicken up to two days ahead, then thread onto skewers and cook when ready to serve.

I've experimented with countless mall food court copycat recipes over the years, but these bourbon chicken skewers remain our family favorite. What makes them special is how they capture that perfect sweet-savory balance while actually tasting fresher and more vibrant than the original. The combination of apple juice, fresh ginger, and that hint of heat creates complex flavor that makes these impossible to stop eating. Whenever I make them for guests, there's always someone who asks for the recipe, often commenting that they never realized bourbon chicken could taste this good.

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Frequently Asked Questions

→ Does bourbon chicken actually contain bourbon?

Despite its name, traditional food court bourbon chicken typically doesn't contain bourbon whiskey. The name likely comes from Bourbon Street in New Orleans, where similar dishes were popularized. This recipe uses apple juice for sweetness instead of alcohol.

→ Can I make this recipe without skewers?

Absolutely! You can simply cook the chicken pieces directly in a skillet or wok over medium-high heat until cooked through, then add the sauce and simmer until thickened and coating the chicken. It won't be exactly the same, but still delicious.

→ What sides go well with bourbon chicken?

Classic pairings include steamed white rice or fried rice. For a complete food court experience, serve with vegetable lo mein or steamed broccoli. A simple cabbage slaw or cucumber salad makes a great light side dish.

→ How spicy is this recipe?

With 3/4 teaspoon of red pepper flakes, this recipe has a mild to medium heat that balances the sweetness. For less spice, reduce to 1/4 teaspoon or omit entirely. For more heat, increase to 1-2 teaspoons or use the Sriracha ketchup option.

→ Can I make this in advance?

The sauce can be made up to 3 days ahead and stored in the refrigerator. You can also marinate the chicken for up to 24 hours before cooking. For best results, cook the chicken right before serving to maintain the perfect texture.

→ How do I know when the chicken is fully cooked?

The safest way is using a meat thermometer - chicken should reach an internal temperature of 165°F (74°C). Without a thermometer, cut into the thickest piece - it should be completely white inside with no pink areas, and the juices should run clear.