Keto Bourbon Chicken: A Food Court Favorite, Reinvented for Low-Carb Living

A Flavor-Packed Trip Down Memory Lane

There’s something uniquely nostalgic about the food court at your local mall. You remember it, right? The scent of sizzling meats wafting through the air, the loud chatter of friends gathering after school, and the unmistakable aroma of that sticky-sweet, caramelized chicken — usually served in styrofoam containers, steaming hot, accompanied by a tiny plastic fork and a mountain of fried rice.

For many of us, one bite of food court bourbon chicken transports us instantly to those moments. But when you’re following a keto lifestyle, those sugary sauces and hidden carbs are strictly off the menu. Until now.

This keto bourbon chicken recipe captures that same bold, addictive flavor — with none of the sugar and all of the comfort. It’s tender, sticky, and cooked in just one pan, making it the perfect meal for weeknights when you crave takeout without the crash.

In this post, I’ll walk you through everything from ingredients to step-by-step cooking directions. Whether you’re here for the flavor, the nostalgia, or a quick dinner solution, you’re in for a treat.

Why This Recipe Works

If you’ve tried other low-carb versions of bourbon chicken, you might’ve noticed something missing. Too salty, too thin, too bland, or lacking that rich glaze that clings to every bite.

But not this one. This version stays faithful to the food court experience while being smart about carbs. A few key elements make it work:

• Allulose as the sweetener keeps the caramel notes without blood sugar spikes.
• Boneless chicken thighs bring deep, juicy flavor.
• Sugar-free ketchup adds tang and texture.
• Soy sauce, garlic, ginger, and paprika layer in that bold, familiar umami punch.
• And yes, a touch of bourbon (optional but encouraged) gives it that signature depth.

Let’s dive in.

Ingredients You’ll Need

This recipe makes one pound of chicken — enough for about two hearty servings. Feel free to double or triple it depending on your crowd (or your cravings).

Main Ingredients:

• 1 lb boneless, skinless chicken thighs
  Chicken thighs are ideal for this recipe. They’re flavorful, stay moist during cooking, and mimic the richness of food court versions.
• 2 tablespoons allulose
  This sweetener behaves like sugar when cooked, helping achieve that perfect glaze.
• 2 tablespoons sugar-free ketchup
  Adds tang, thickness, and balances the sweetness.
• 2 tablespoons soy sauce
  Classic salty umami flavor — essential to bourbon chicken.
• 1/4 cup water
  Helps create the base for the marinade.
• 1 shot bourbon (optional)
  Adds warmth and a hint of smokiness. Optional, but worth it for the depth of flavor.

Seasonings:

• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1/4 teaspoon sea salt

For Cooking:

• 1 tablespoon avocado oil
  Neutral flavor, high smoke point — perfect for stir-frying.

Preparing the Dish

Before we start cooking, we need to build flavor from the ground up. That starts with the marinade.

Step 1: Create the Marinade

In a medium-sized bowl, combine the following:

• 2 tablespoons of allulose
• 2 tablespoons of sugar-free ketchup
• 2 tablespoons of soy sauce
• 1/4 cup water
• 1 shot of bourbon (if using)
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of black pepper
• 1 teaspoon of paprika
• 2 teaspoons of garlic powder
• 1/4 teaspoon of sea salt

Whisk everything together until the allulose is fully dissolved. The mixture should be dark, rich, and slightly glossy.

Step 2: Prepare the Chicken

Take your boneless, skinless chicken thighs and cut them into small, even pieces — about 1/2-inch cubes. The smaller pieces ensure fast cooking and more surface area for that rich marinade to cling to.

Place the cubed chicken into the marinade. Stir until all the pieces are coated.

Now, cover the bowl and let it sit. At a minimum, let it marinate for 15 minutes. If you have more time — up to 5 hours — even better. The longer it sits, the deeper the flavor.

Step 3: Cook the Chicken

Now comes the magic.

Heat a large non-stick skillet over medium-high heat. Add the tablespoon of avocado oil and let it shimmer.

Once the oil is hot, pour in the entire contents of your marinated chicken — liquid and all. Spread the chicken into an even layer.

Let it cook undisturbed for a couple of minutes. This helps create that initial caramelization. After a few minutes, begin gently tossing and stirring the chicken.

Keep simmering, stirring occasionally, as the marinade starts to reduce. You’ll notice it thickening and clinging to the chicken.

After about 7 to 10 minutes total, the sauce will fully evaporate. What you’re left with is sticky, glossy, browned chicken with crispy edges and tons of flavor.

Step 4: Serve and Enjoy

Your keto bourbon chicken is now ready to be devoured.

You can enjoy it straight from the skillet with a fork — just like you would at the mall — or plate it more formally.

Optional Low-Carb Serving Ideas:

• Cauliflower rice
• Shirataki noodles
• Steamed broccoli or bok choy
• Lettuce wraps

Or just eat it as-is. Because honestly, it’s that good.

Why Allulose Makes a Difference

Most low-carb sweeteners can’t caramelize like real sugar. That’s where allulose shines. It browns and reduces just like traditional sugar, creating that signature sticky texture you expect from bourbon chicken.

Other sweeteners like erythritol may crystallize or leave a cooling aftertaste. Allulose avoids all of that. It’s smooth, sweet, and makes the dish taste like the real thing.

Tips for Success

• Don’t overcrowd the pan — if you’re doubling the recipe, cook the chicken in batches.
• Taste the marinade before adding the chicken. Adjust salt or spice to your preference.
• Let it rest after cooking. A few minutes off heat helps the glaze set even more.

Bourbon or No Bourbon?

Traditional bourbon chicken recipes use a splash of real bourbon for flavor — even though most food court versions ironically do not.

Here, it’s optional. If you’re cooking for kids or avoiding alcohol, you can skip it entirely. But if you’re after that little extra layer of warmth and authenticity, don’t hesitate.

The alcohol cooks off completely during simmering, leaving only flavor behind.

A Weeknight Winner

One of the best things about this recipe — beyond the flavor — is the convenience. Everything cooks in one pan. There’s minimal chopping. No thickening agents, flour, or corn starch needed.

It’s keto-friendly, gluten-free, sugar-free, and meal-prep friendly. Make a big batch, portion it out, and you’ve got lunches for days.

Final Thoughts: From Food Court to Keto Comfort Food

This recipe is more than just dinner. It’s a love letter to the mall food courts of the past — reimagined for today’s low-carb lifestyle.

Each bite delivers rich flavor, crisp edges, and that sweet-and-savory contrast that made bourbon chicken a cult favorite in the first place.

Now, you can enjoy it anytime, guilt-free, in your own kitchen. No long lines, no hidden sugar, no regret.

Just flavor.