Imported from the web

Copycat Food Court Bourbon Chicken

Name: Copycat Food Court Bourbon Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: boneless, skinless chicken thighs (Amount not stated; enough for dinner. Cut into pieces after cooking.); garlic powder (To taste; for seasoning the chicken.); onion powder (To taste; for seasoning the chicken.); pepper (To taste; for seasoning the chicken.); salt (To taste; for seasoning the chicken.); Kinder's Sweet and Smoky Brown Sugar seasoning (To taste; transcript names this specific seasoning.); 0.25 cup soy sauce; 0.25 cup oyster sauce (Transcript sounds like “poison sauce”; interpreted as oyster sauce in context, but uncertain.); 0.5 cup apple juice; 0.25 cup brown sugar; 2 tbsp rice vinegar (Apple cider vinegar may be used instead.); 2 tbsp ketchup (The speaker says “trust it” after this ingredient.); garlic (Minced; amount not stated for the sauce.); ginger (Minced; amount not stated.); 3 tbsp water (For the cornstarch slurry.); 1 tbsp cornstarch (For the slurry.); cooking oil (For cooking the chicken in the pan; amount not stated.)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

Chicken thighs are seasoned, seared, then coated in a sweet-savory sauce made with apple juice rather than bourbon. Soy sauce, brown sugar, vinegar, garlic, and ginger give it its food-court-style flavor.

4 servings40 minAmerican

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Ingredients

boneless, skinless chicken thighs (Amount not stated; enough for dinner. Cut into pieces after cooking.)
garlic powder (To taste; for seasoning the chicken.)
onion powder (To taste; for seasoning the chicken.)
pepper (To taste; for seasoning the chicken.)
salt (To taste; for seasoning the chicken.)
Kinder's Sweet and Smoky Brown Sugar seasoning (To taste; transcript names this specific seasoning.)
0.25 cup soy sauce
0.25 cup oyster sauce (Transcript sounds like “poison sauce”; interpreted as oyster sauce in context, but uncertain.)
0.5 cup apple juice
0.25 cup brown sugar
2 tbsp rice vinegar (Apple cider vinegar may be used instead.)
2 tbsp ketchup (The speaker says “trust it” after this ingredient.)
garlic (Minced; amount not stated for the sauce.)
ginger (Minced; amount not stated.)
3 tbsp water (For the cornstarch slurry.)
1 tbsp cornstarch (For the slurry.)
cooking oil (For cooking the chicken in the pan; amount not stated.)

Steps

1
Season the boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's Sweet and Smoky Brown Sugar seasoning. Flip the thighs and season the other side as well.
2
Heat a pan with cooking oil and cook the seasoned chicken for about 6–7 minutes, until cooked through and seared. Work in batches if needed so the pieces cook properly.
3
Remove the cooked chicken from the pan and place it on a cutting board. Cut it into pieces, then set it aside while you prepare the sauce.
4
In the pan, combine the soy sauce, oyster sauce, apple juice, brown sugar, rice vinegar (or apple cider vinegar), ketchup, minced garlic, and minced ginger. Whisk and stir over medium heat until the sauce starts to bubble.
5
Once the sauce bubbles, turn off the heat and let it sit for about 1 minute.
6
Stir together 3 tablespoons water and 1 tablespoon cornstarch to make a slurry. Add it to the sauce and stir until the sauce begins to thicken.
7
Add the cut chicken back into the pan and stir it into the sauce. Cover the pan with aluminum foil or a fitting lid if desired, and continue cooking until small crispy bits form from the sugar. The source does not state an additional cooking time.
8
Try a sample, then serve the chicken for dinner.

Notes

The transcript gives no chicken quantity or amounts for the chicken seasonings, minced garlic, minced ginger, or cooking oil. The sauce ingredient heard as “poison sauce” is unclear; oyster sauce is a contextual interpretation and should be verified. The transcript does not clearly specify how long to cook after returning the chicken to the thickened sauce.