Bourbon Street Chicken Just Like Golden Corral’s

Bourbon Street Chicken is the glossy, sweet-savory dish that looks like it belongs under a heat lamp at a buffet: bite-size pieces of seared chicken coated in a dark, sticky glaze with a hint of garlic and soy. It is named for the New Orleans street, not for a heavy bourbon flavor, and the style borrows from the sample-tray chicken found in mall food courts.

This homemade copycat approximation builds the glaze from pantry staples and finishes it in a single skillet. You control the sweetness and salt, and the chicken comes off the heat fresh and juicy instead of sitting in a steam tray.

About Golden Corral’s Bourbon Street Chicken

The defining feature of Bourbon Street Chicken is the glaze: brown sugar for caramel sweetness, soy sauce for savory depth, garlic and ginger for aroma, and a small splash of bourbon or apple juice for a subtle fruity, oaky note. The sauce is simmered until it reduces and clings to the chicken like a lacquer, then tightened with a cornstarch slurry.

The technique is simple. Sear the chicken pieces in a hot pan so they pick up color, set them aside, then build the sauce in the same pan so the browned bits dissolve into it. Return the chicken, toss until every piece is coated, and serve right away over rice.

How Much Does It Cost to Make Golden Corral’s Bourbon Street Chicken at Home?

A full batch makes 6 servings for an estimated $5.81 in ingredients, roughly $0.97 per serving. Ordering the equivalent at Golden Corral runs around $11.99 (approximate menu price), so making it yourself saves an estimated $11.02 (92%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making it at home gives you chicken that is seared to order rather than held for hours, and a sauce you can adjust to your taste. It costs a fraction of a restaurant entree, the ingredients are easy to stock, and the leftovers reheat well for lunches. You can also swap in a lower-sodium soy sauce or skip the alcohol entirely without losing the character of the dish.

Ingredients for Copycat Golden Corral Bourbon Street Chicken

Here’s the full ingredients list you’ll need to make Golden Corral Bourbon Street Chicken at home:

• 2 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 tbsp oil for searing (vegetable or canola)
• 2 tbsp butter
• 4 clove garlic, minced
• 0.5 cup packed brown sugar
• 0.25 cup apple juice
• 0.33 cup low-sodium soy sauce
• 0.5 cup water
• 2 tbsp bourbon (optional)
• 1 tbsp ketchup
• 1 tbsp cornstarch, plus 1 tbsp cold water for slurry
• 1.5 tsp ground ginger, black pepper, crushed red pepper and garlic powder, combined
• 1.5 cup long-grain white rice, for serving

A few ingredient notes:

• Chicken thighs stay juicy under high heat and the glaze, and they are closer to the tender, rich texture of the buffet version. Breast works too, but cut it evenly and pull it from the pan as soon as it is cooked through.
• Use apple juice for the fruity sweetness and add the bourbon only if you like a faint oaky note. The alcohol cooks off in the simmer, and the dish is fine without it.
• Low-sodium soy sauce lets you reduce the glaze without it turning harshly salty. Fresh garlic and ground ginger give the signature aroma; add the garlic late so it does not scorch.

How to Make Golden Corral Bourbon Street Chicken at Home

Prep: 15 min · Cook: 20 min · Makes: 6 servings

1. Cook the rice according to package directions and keep it covered and warm while you make the chicken.
2. Pat the chicken pieces dry and season lightly with black pepper and half of the garlic powder. Dry meat sears instead of steaming.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in two batches if needed, and sear 4 to 5 minutes, turning once, until browned and cooked through. Transfer to a plate.
4. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook 30 seconds, until fragrant but not browned.
5. Stir in the brown sugar, apple juice, soy sauce, water, bourbon, ketchup, ground ginger and crushed red pepper, scraping up the browned bits from the pan.
6. Bring the sauce to a steady simmer and cook 4 to 5 minutes until it reduces slightly and looks glossy.
7. Stir the cornstarch with 1 tablespoon cold water, pour it into the simmering sauce, and cook 1 minute until it thickens enough to coat a spoon.
8. Return the chicken and any juices to the skillet and toss 1 to 2 minutes until every piece is lacquered. Serve hot over the rice.

Tips for the Best Results

• Cut the chicken into even pieces so everything finishes cooking at the same time.
• Do not crowd the pan; crowded chicken steams and never browns, which weakens the finished flavor.
• Whisk the cornstarch slurry right before adding it, since the starch settles quickly.
• If the sauce gets too thick, loosen it with a splash of water; if too thin, simmer another minute.

Common Mistakes to Avoid

• Adding the cornstarch slurry to a sauce that is not simmering, which leaves it cloudy and thin.
• Burning the brown sugar by cooking the sauce over high heat; keep it at a steady medium simmer.
• Overcooking the chicken during the sear, since it finishes briefly in the sauce.
• Using regular soy sauce and over-reducing, which makes the glaze too salty.

Variations to Try

• Swap the thighs for boneless chicken breast, cut into even cubes and seared a little less.
• Add a teaspoon of sriracha or extra crushed red pepper for a spicier glaze.
• Serve the chicken over fried rice or with steamed broccoli tossed in the extra sauce.

Storage & Reheating

Cool leftovers within two hours and refrigerate in an airtight container for up to four days. Reheat in a skillet over medium-low heat with a splash of water to loosen the glaze, or in the microwave in short intervals, stirring between each. The sauce also freezes with the chicken for up to three months; thaw overnight in the refrigerator before reheating.

What to Serve It With

Serve the chicken over steamed white rice so the extra glaze soaks in. Steamed or roasted broccoli, green beans, or a simple cabbage slaw add freshness against the sweet sauce, and a side of fried rice or noodles turns it into a bigger meal.

The Bottom Line

Golden Corral’s Bourbon Street Chicken is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $5.81 in everyday ingredients you get 6 servings, fresh and warm, for roughly 92% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

Does Golden Corral Bourbon Street Chicken contain bourbon?

The name refers to Bourbon Street in New Orleans, and the dish style is a sweet soy-and-brown-sugar glaze rather than a strongly boozy sauce. This copycat uses a small optional splash of bourbon, and the alcohol largely cooks off during simmering. You can leave it out and use a little extra apple juice instead.

What cut of chicken works best?

Boneless skinless chicken thighs are the best choice because they stay tender and juicy through searing and glazing. Chicken breast works too if you cut it into even pieces and avoid overcooking. Either way, aim for bite-size cubes so the glaze coats them well.

How do I get the glaze thick and glossy?

Simmer the sauce for a few minutes so it reduces, then stir in a cornstarch slurry made with cold water. Cook it for about a minute until it coats the back of a spoon. Toss the chicken in right away so the glaze clings as it cools slightly.

Can I make it ahead?

Yes. You can cook it fully and reheat it in a skillet with a splash of water, which loosens the glaze. For the best texture, you can also make the sauce ahead and sear the chicken fresh just before serving.

Is it very spicy?

No, the dish leans sweet and savory with only a mild background warmth from ginger and a pinch of crushed red pepper. If you want more heat, add extra red pepper flakes or a little sriracha to the sauce. Leave the pepper out for a completely mild version.

Can I make it gluten-free?

Yes, substitute tamari or a certified gluten-free soy sauce for the regular soy sauce. Cornstarch is naturally gluten-free, but check the labels on your ketchup and other pantry ingredients. The rest of the recipe uses naturally gluten-free ingredients.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Golden Corral’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Golden Corral or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.