Do you remember wandering through the mall in the 1990s—stopping at Hot Topic, Claire’s, Sam Goody or Chess King—and ending the trip with a visit to the food court? Back then one of the most popular treats was Bourbon Chicken: sweet, savory, and impossible to resist. Food courts used to hand out free samples, and everyone loved that sticky-sweet glaze. Today the mall food court has evolved, but the classic flavor of Bourbon Chicken is still worth recreating at home.
This Instant Pot version captures that familiar mall-food-court taste with minimal fuss. It’s sweet, savory, and has just enough tang to keep it interesting. Whether you want to serve it over rice, share it as appetizer samples, or enjoy it as a family dinner, this recipe is quick and reliable.
Below I’ll walk you through the process I used, with step-by-step photos. The full ingredient list and written instructions appear in the recipe card further down.
Start with boneless, skinless chicken thighs for the best texture; chicken breasts work, too, if you prefer. Cut the meat into bite-sized pieces and season lightly with seasoned salt or salt and pepper.
After cutting, mix the pieces briefly so the seasoning distributes evenly. Clean hands are the easiest tool here.
Heat the Instant Pot on Sauté (More/High) and add a combination of butter, vegetable oil, and sesame oil for flavor and a higher smoke point. When the fats are hot and bubbling, add the chicken and sauté briefly—about two minutes—until the pieces are pale and just starting to firm. They should not be fully cooked at this stage.
Next, add the bourbon, minced garlic, and grated or minced ginger. Let the mixture simmer for a minute to mellow the alcohol and bring out the aromatics.
Pour in chicken broth, vinegar, soy sauce and brown sugar, stirring to combine. Secure the lid and pressure-cook on high for a few minutes—this quickly finishes the chicken while infusing it with sauce.
While the chicken cooks, whisk together a cornstarch slurry—equal parts cornstarch and cold water—until smooth. This will thicken the sauce at the end.
After pressure cooking and quick release, return the pot to Sauté and stir in ketchup, hoisin sauce, and honey. When the sauce begins to bubble, whisk in the cornstarch slurry and cook another minute while stirring; the sauce will thicken quickly. Finish with a splash of a dark browning sauce if you want a deeper color (optional).
The result is glossy, sticky Bourbon Chicken with that nostalgic food-court flavor, perfect over jasmine or brown rice, or served with fried rice. It also works well as a handheld sample for parties—use toothpicks for easy tasting.
Instant Pot Mall Food Court Bourbon Chicken
A quick, sticky-sweet Bourbon Chicken made in the Instant Pot that recreates the classic mall food-court flavor. Ready in minutes and great served over rice or as appetizer samples.
5 minutes
8 minutes
13 minutes
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces; lightly seasoned
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp salted butter
- 1 tbsp crushed or minced garlic
- 1 tbsp minced or grated ginger
- 1/4 cup bourbon (or apple juice as a non-alcohol alternative)
- 1/3 cup chicken broth
- 2 tbsp rice vinegar or apple cider vinegar
- 1/4 cup low-sodium soy sauce
- 1/4 cup light brown sugar
- 1/4 cup ketchup
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp cornstarch slurry (2 tbsp cornstarch + 2 tbsp water)
- 1 tsp Gravy Master or Kitchen Bouquet (optional, for color)
Instructions
- Add vegetable oil, sesame oil and butter to the Instant Pot. Select Sauté on the high/More setting and heat until bubbling.
- Add the seasoned chicken and sauté for about 2 minutes until pieces turn pinkish-white (they will finish cooking under pressure).
- Stir in bourbon, garlic and ginger and simmer for about 1 minute to reduce the alcohol and loosen flavors.
- Add chicken broth, vinegar, soy sauce and brown sugar. Stir well, secure the lid, select Pressure Cook/Manual on high and cook for 4 minutes. Quick release when finished.
- With the lid off, stir in ketchup, hoisin sauce and honey until the sauce is uniform.
- Switch back to Sauté on high. When the sauce begins to bubble, whisk in the cornstarch slurry and cook 1 minute while stirring until thickened. Turn off heat and stir in the optional browning sauce for color.
- Serve hot over jasmine, brown, or hibachi fried rice, or offer as samples on toothpicks. Enjoy!
Jeffrey’s Tips
For a thinner sauce, use 1 tablespoon cornstarch mixed with 1 tablespoon water. Leftover sauce may thicken after refrigeration; reheat in the microwave or on the stovetop to restore a gravy-like consistency.
This Bourbon Chicken pairs wonderfully with hibachi-style fried rice, jasmine rice, or brown rice.
Whether you’re recreating a nostalgic mall treat or serving guests at a gathering, this Instant Pot Bourbon Chicken delivers familiar flavor with very little hands-on time. It’s a simple way to bring back a childhood favorite without standing in line for samples.