Instant Pot Copycat Bourbon Chicken

By Laura RegePublished: Nov 8, 2022

4.5

2 Ratings

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PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Calling all mall rats and people who just love delicious, easy chicken recipes! This bourbon chicken is the mall food court dish of my teen years. If you were hanging out in malls in the '90s, you've likely been chased down in the food court to sample this delectable, perfectly sauced chicken thigh recipe on a toothpick. Then you had to go use your allowance to buy a plate of this sweet and savory meal (or was that just me?). Now as an adult, I can make this dish at home in the convenience of the Instant Pot any time I like, and I’m sharing it with you so you can too.

If you've always wondered what was actually in this iconic dish, now's your chance! The sauce gets its sweet, signature flavor from a combination of soy sauce, brown sugar, ketchup, ginger, garlic, and bourbon, of course. Don’t worry—the sauce isn’t boozy at all; the bourbon just adds the perfect accent to the Asian-inspired sauce, making the flavor so unique.

The Instant Pot is the true savior of this dish, so it's easy to whip up this delicious weeknight dinner in under an hour (no driving to the mall required). As they did in the mall, serve this sauce-y chicken over rice or mashed potatoes with a veggie side.

Looking for more easy dinners to bring you back to your mall days? Check out our fried rice recipe or our crispy honey sesame chicken to skip takeout in the most delicious ways.

Made this? Let us know how it went in the comments below!

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Yields:: 6 serving(s)
Prep Time:: 10 mins
Total Time:: 40 mins

Ingredients

1/2 c.
low-sodium chicken broth
2 tbsp.
cornstarch
1/2 c.
packed light brown sugar
1/4 c.
ketchup
1/4 c.
low-sodium soy sauce
1 tsp.
ground ginger
Kosher salt
Freshly ground black pepper
4
cloves garlic, minced
1 tbsp.
vegetable oil
1/3 c.
bourbon
2 tbsp.
apple cider vinegar
3 lb.
skinless, boneless chicken thighs, cut into bite-sized pieces
Cooked rice or mashed potatoes and sliced scallions, for serving

Directions

1. Step 1In a large measuring cup or medium bowl, whisk broth into cornstarch until well combined. Add brown sugar, ketchup, soy sauce, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine.
2. Step 2Set Instant Pot to "Sauté." Cook garlic and oil, stirring frequently, until garlic is fragrant and light golden, about 2 minutes. Pour in bourbon and vinegar. Bring to a boil and cook until reduced by half, about 2 minutes. Stir in chicken and broth mixture.
3. Step 3Lock lid and pressure cook on High for 4 minutes. Follow manufacturer's guide for slow release, making sure to wait until cycle is complete before unlocking and removing lid.
4. Step 4Set Pot to “Sauté” and bring mixture to a boil. Cook, stirring occasionally, until thickened to a gravy consistency, 8 to 10 minutes.
5. Step 5Divide rice among plates. Spoon chicken mixture over. Top with scallions.

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PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Laura Rege

Recipe Developer

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.