Golden Corral Bourbon Street Chicken Copycat brings all the sweet, sticky, salty and yummy flavors you love right in your own kitchen. Only five ingredients and less than 20 minutes of cook time for an amazing dinner meal the whole family will love!
For a budget-friendly all-you-can-eat buffet restaurant, Golden Corral definitely delivers with a wide selection of family favorites. But although they offer a delicious variety of menu items, from dinner classics such as pot roast and meatloaf to Asian-inspired dishes such as Mandarin chicken and fried rice, it’s their bourbon street chicken I always beeline for.
A delicious marriage of sweet and savory, it’s absolutely yummy with steamed rice!
While the bourbon chicken is worth a trip to the restaurant, I wanted to replicate the same delectable experience at home. I’ve tried a few recipes online which were great copycat versions on their own but on one of our many visits to the restaurant, I pulled my face off my plate long enough to look around and saw this on their wall.
I used Kikkoman teriyaki sauce which is available at most major supermarkets to simplify things a bit but you can easily make your own by combining equal parts of dark soy sauce, sake, mirin, and honey. As commercial teriyaki marinade is thinner in consistency than homemade, I like to heat up the final glaze with a bit of cornstarch so it’s thick enough to coat the chicken pieces with a beautiful sheen.
Want more copycat recipes? Try these:
Woodland Restaurant’s Peanut Coleslaw
Panda Express Firecracker Chicken Copycat
IHOP Pancakes Copycat
Disneyland’s Hot Chocolate Copycat
Golden Corral Bourbon Street Chicken Copycat brings all the sweet, sticky, salty and yummy flavors you love right in your own kitchen. Only five ingredients and less than 20 minutes of cook time for an amazing dinner meal the whole family will love!
- 2 pounds boneless, chicken thigh meat, cut into thin strips
- 3 teaspoons brown sugar bourbon seasoning
- 1 1/2 cup teriyaki sauce
- 1/4 cup honey
- 1 teaspoon cornstarch, dissolved in 2 tablespoons cold water
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Rinse chicken, pat dry and place in a wide pan.
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In a small bowl, combine 1 cup of the teriyaki sauce and 2 teaspoons of the bourbon seasoning. Whisk together until bourbon seasoning is dissolved. Pour over chicken and stir to evenly distribute marinade and fully coat chicken. Cover pan with film and marinate the chicken in the refrigerator overnight. Drain the chicken well.
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On a hot stovetop grill or wide thick bottomed skillet over medium heat, add chicken in a single layer. Sprinkle with the remaining 1 teaspoon of bourbon seasoning. Cook, stirring regularly until lightly browned and thermometer inserted into meat reads 165 F.
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Meanwhile, combine the remaining 1/2 cup of teriyaki sauce and honey in a saucepan. Stir until well-blended. Over medium heat, bring to a simmer. Add cornstarch slurry, stirring well to prevent lumps. Cook, stirring regularly, for about 1 to 2 minutes or until slightly thickened and heated through.
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Transfer cooked chicken into a serving platter. Top with hot teriyaki glaze just before serving. Serve hot.
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