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food court glazed chicken A macro close-up, side-angle view of Food Court Style Glazed Chicken served over white rice, garnished with green onions and sesame seeds, perfectly centered in a bowl on a rustic wooden counter. The chicken glistens with its signature sticky, dark amber glaze

Food Court Style Glazed Chicken

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Craving that irresistible sticky, sweet, and savory chicken you find at your favorite food court? This Food Court Style Glazed Chicken copycat recipe delivers all the nostalgic flavor without the trip to the mall! Tender chicken thighs are coated in a luscious, glossy sauce that’s bursting with umami and a hint of sweetness. It’s surprisingly easy to make and perfect for a quick weeknight dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp vegetable oil (for cooking chicken)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup apple juice (unsweetened)
  • 2 tbsp apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp red pepper flakes (optional, for a kick)
  • 1 tbsp sesame oil
  • 2 tbsp cornstarch
  • 4 tbsp cold water
  • Cooked white rice, for serving
  • Steamed broccoli or green beans, for serving
  • 2 green onions, thinly sliced (for garnish)
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. In a medium bowl, whisk together the soy sauce, apple juice, apple cider vinegar, brown sugar, minced garlic, grated ginger, red pepper flakes (if using), and sesame oil. This is your delicious glaze base. Set aside.
  2. In a separate small bowl, combine the cornstarch and cold water, stirring until a smooth slurry forms. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. You may need to do this in batches. Remove cooked chicken from the skillet and set aside.
  4. Reduce the heat to medium. Pour the prepared glaze base (from Step 1) into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the flavors to meld.
  5. Give the cornstarch slurry (from Step 2) a quick stir and slowly pour it into the simmering sauce while whisking constantly. Continue to whisk until the sauce thickens to a glossy, syrupy consistency, about 1-2 minutes. If it becomes too thick, you can add a tablespoon or two of water to thin it slightly.
  6. Return the cooked chicken to the skillet, tossing gently to coat all the pieces evenly with the thick, luscious glaze. Cook for another 1-2 minutes, ensuring the chicken is thoroughly heated through and beautifully coated.
  7. Serve immediately over a bed of fluffy white rice, accompanied by steamed broccoli or green beans. Garnish generously with thinly sliced green onions and a sprinkle of sesame seeds for an authentic food court experience right at home!

Notes

For an extra layer of flavor, you can marinate the chicken in a tablespoon of soy sauce and a pinch of ginger for 15-20 minutes before cooking. This dish is fantastic for meal prep; simply store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Adjust the red pepper flakes to your preferred level of spice. You can also substitute chicken breast, but chicken thighs tend to stay juicier.

  • Author: Cook Reel
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 15g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 100mg

Find it online: https://cookreel.com/food-court-glazed-chicken-recipe/

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