Instant Pot Mall Food Court Bourbon Chicken

Start with 2 to 3 pounds of boneless skinless chicken thighs, cut into bite-sized pieces if using bone-in.

Sprinkle seasoned salt (preferably Lawry's) on the chicken and mix to coat lightly.

Wash hands after handling raw chicken.

In the Instant Pot, add 1 tablespoon of salted butter, 1 tablespoon of vegetable oil, and 1 tablespoon of sesame oil.

Select the sauté function on high and wait for the butter to melt and the oil to sizzle.

Add the chicken to the pot and stir for about 2 minutes until it turns a pinkish white color, scraping the bottom with a plastic or wooden spoon.

Add 1/4 cup of bourbon, 1 tablespoon of crushed garlic, 1 teaspoon of crushed or squeezed ginger, and 1 teaspoon of applesauce to the pot, stirring to combine and deglaze the bottom.

Let the mixture simmer for about 1 minute.

Add 1/3 cup of chicken broth, 2 tablespoons of apple cider vinegar or rice vinegar, 1/4 cup of low-sodium soy sauce, and 1/4 cup of light or dark brown sugar to the pot, stirring until the sugar dissolves.

Secure the lid on the Instant Pot, ensuring it is in the sealing position.

Cancel the sauté function and select the pressure cook/manual button, setting it for 3 minutes at high pressure.

While the chicken cooks, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water until smooth.

After cooking, perform a quick release of the pressure and remove the lid.

Add 1/4 cup of ketchup, 2 tablespoons of hoisin sauce, and 2 tablespoons of honey to the pot, mixing well.

Turn the sauté function back on and bring the sauce to a bubble.

Slowly add the cornstarch slurry while stirring continuously to thicken the sauce.

After about 1 minute of bubbling, turn off the heat and add 1 teaspoon of gravy master or Kitchen Bouquet, mixing it in.

Serve the bourbon chicken in a bowl or on toothpicks as samples.

Equipment Needed

Spice Level: