Copycat Golden Corral Bourbon Street Chicken Recipe at Home

Golden Corral Bourbon Street Chicken (Easy Copycat Recipe)

If you love the sweet, sticky, slightly spicy Bourbon Street Chicken at Golden Corral, you’re going to be thrilled with this easy copycat version you can make at home. This stovetop skillet chicken is tender, juicy, and loaded with bold Cajun-style flavor. Best of all, it uses simple pantry ingredients and only basic kitchen tools—perfect for a busy weeknight dinner.

About Golden Corral & Bourbon Street Chicken

Golden Corral is a classic American buffet chain known for comfort food: buttery rolls, slow-cooked pot roast, and of course, that steaming buffet pan full of rich, glossy Bourbon Street Chicken. The chicken pieces are:

Juicy from marinating in a sweet and savory sauce
Sticky and glossy from the reduced glaze
Boldly flavored with garlic, ginger, and Cajun-style spices
Just a little spicy (but easy to adjust for your family)

When you lift the lid on that pan at Golden Corral, you smell:

Brown sugar caramelizing with soy sauce
Warm garlic and zingy ginger
Smoky pepper and a hint of heat

This recipe is a homemade copycat version designed to bring that same sweet-and-savory, New Orleans–inspired flavor to your kitchen—using simple steps you can follow even on a weeknight.

What Is Bourbon Street Chicken (Without the Bourbon)?

Despite the name, most modern “Bourbon Street Chicken” recipes—including the style you’ll find at buffet restaurants—don’t actually use bourbon. The name usually comes from:

Bourbon Street in New Orleans, known for bold Cajun and Creole flavors
A sweet, sticky sauce that feels a little like a bourbon glaze, but made with pantry ingredients like soy sauce, brown sugar, and apple juice

So don’t worry—you won’t need any alcohol for this recipe, and it’s totally family-friendly.

Copycat Golden Corral Bourbon Street Chicken Recipe

Sweet, sticky, and full of bold Cajun-style flavor, this Golden Corral Bourbon Street Chicken copycat is an easy skillet dinner made at home

Yield: About 4 servings

Serving size: ~1 cup cooked chicken with sauce

Prep time: 15 minutes (plus optional marinating time)

Cook time: 20–25 minutes

Total time: 35–40 minutes (longer if marinating)

Ingredients

For the chicken:

1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces (can use breasts)
2 tablespoons vegetable oil (or canola/avocado)

For the marinade and sauce:

½ cup low-sodium soy sauce
½ cup apple juice (or pineapple juice for a fruitier flavor)
¼ cup water
¼ cup packed brown sugar (light or dark)
2 tablespoons ketchup
1 tablespoon apple cider vinegar (or white vinegar)
2 teaspoons minced garlic (about 2 cloves)
1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
1 teaspoon onion powder
1 teaspoon smoked paprika (regular paprika works too)
½ teaspoon crushed red pepper flakes (more or less to taste)
½ teaspoon black pepper

To thicken the sauce:

1 ½ tablespoons cornstarch
2 tablespoons cold water

Optional for serving:

Cooked white or brown rice
Steamed broccoli or mixed veggies
Sliced green onions for garnish
Sesame seeds for garnish

Step-by-Step Instructions (Stovetop Skillet)

Step 1: Mix the Marinade/Sauce

In a medium bowl or large measuring cup, whisk together:

½ cup soy sauce
½ cup apple juice
¼ cup water
¼ cup brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
Garlic, ginger, onion powder
Smoked paprika, red pepper flakes, black pepper

Taste the mixture. It should be:

Sweet from the brown sugar and juice
Salty from the soy sauce
Tangy from the vinegar

Adjust if needed:

Add a little more brown sugar for sweeter
Add a splash more vinegar for tangier
Add more red pepper flakes for spicier

Step 2: Marinate the Chicken (Optional, but Flavorful)

Place the chicken pieces in a large zip-top bag or shallow dish. Pour about ½ cup of the sauce over the chicken. Seal or cover, then refrigerate for:

At least 30 minutes, or
Up to 4 hours for deeper flavor

Food safety tip: Keep raw chicken refrigerated at or below 40°F and discard any marinade that has touched raw chicken once you’re done with it. Do not reuse it as sauce unless it’s boiled. Refrigerate the remaining sauce in a covered container. This will be your cooking sauce and glaze.

Step 3: Brown the Chicken

Heat 2 tablespoons oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. (Throw away the used marinade.) Add chicken to the hot pan in a single layer. Don’t crowd the pan; cook in 2 batches if needed.

Cook:

About 3–4 minutes per side
Until the chicken is nicely browned on the outside

You’re not fully cooking it yet—just getting that good sear that adds flavor.

Step 4: Add the Sauce and Simmer

Pour the reserved unused sauce into the skillet with the browned chicken. Bring to a gentle boil, then reduce the heat to medium-low. Simmer for:

10–12 minutes, stirring occasionally

You want:

The chicken to finish cooking through
The sauce to reduce and intensify in flavor

Food safety tip: Chicken is safely cooked when it reaches an internal temperature of 165°F in the thickest piece. Use an instant-read thermometer for accuracy.

Step 5: Thicken the Glaze

In a small bowl, stir together:

1 ½ tablespoons cornstarch
2 tablespoons cold water

Stir this cornstarch mixture into the simmering sauce. Cook for another:

2–3 minutes, stirring often, until the sauce thickens and coats the chicken with a glossy glaze.

If the sauce gets too thick, add a splash of water or juice to loosen it. If it’s too thin, simmer a few more minutes to reduce.

Step 6: Taste and Serve

Taste the sauce and adjust:

More brown sugar for sweeter
More soy sauce for saltier
Pinch of red pepper flakes for more heat

Serve the Bourbon Street Chicken over:

Steamed white rice
Brown rice
Cauliflower rice (for low carb)

Top with sliced green onions and sesame seeds if you like. The chicken should be:

Tender and juicy
Coated in a rich, sticky, sweet-savory sauce
Full of Cajun-inspired flavor with a gentle heat

Approximate Nutrition (Per Serving)

These numbers are estimates and will vary based on exact ingredients and sides. This is for 1 of 4 servings of chicken and sauce (no rice):

Calories: ~320
Protein: ~28 g
Fat: ~13 g
Carbohydrates: ~22 g
Sugar: ~17 g
Sodium: ~900–1000 mg (use low-sodium soy sauce to reduce)

For a lighter plate, pair it with steamed veggies and a smaller portion of rice, or serve over cauliflower rice.

Even Easier Versions (Crockpot, Air Fryer & Casserole)

Sometimes you just need to toss and go. Here are a few shortcuts to turn this copycat Golden Corral Bourbon Street Chicken into a true weeknight hero.

Crockpot (Slow Cooker) Bourbon Street Chicken

Ingredients: Use the same ingredient list, but:

Skip the cornstarch until the end

Instructions:

Add raw chicken pieces and all the sauce ingredients to a slow cooker.
Stir well.
Cook on LOW for 4–5 hours or HIGH for 2 ½–3 hours, until chicken reaches 165°F.
Mix cornstarch with cold water and stir into the hot liquid.
Turn to HIGH and cook another 15–20 minutes, until thickened.

This version is extra tender and basically hands-off.

Air Fryer Bourbon Street Chicken (Shortcut)

For the chicken:

Marinate chicken in ½ cup of the sauce for 30 minutes (optional but tasty).
Drain and air fry at 380°F for 10–14 minutes, shaking halfway, until 165°F.

For the sauce:

Simmer remaining sauce in a saucepan for 8–10 minutes, then thicken with cornstarch slurry.
Toss the cooked air-fried chicken in the thickened sauce before serving.

You’ll get slightly crisp edges on the chicken with the same sticky glaze.

Lazy Skillet “Casserole” Style

If you don’t want to cut the chicken:

Use 4 whole boneless thighs
Brown them quickly on each side
Pour sauce over and simmer, covered, until fully cooked
Thicken sauce with cornstarch and serve over rice, slicing chicken at the table

Allergy-Friendly & Special Diet Swaps

Everyone should get a taste of this copycat Bourbon Street Chicken. Here are some simple adjustments.

Gluten-Free Option

Use gluten-free soy sauce or tamari.
Make sure your vinegar, ketchup, and cornstarch are gluten-free (most are, but always check).
Serve over white rice, brown rice, or gluten-free noodles.

Dairy-Free

Good news: this recipe is naturally dairy-free. Just confirm:

Your ketchup and soy sauce contain no hidden dairy (rare, but always possible in flavored products).

Lower-Sugar / Lower-Carb

Cut brown sugar to 2 tablespoons.
Use a sugar-free sweetener that measures like sugar (such as a baking blend) if desired.
Swap apple juice for additional water plus a bit more sweetener.
Serve over cauliflower rice instead of regular rice.

Paleo-Friendly

Use coconut aminos instead of soy sauce.
Swap brown sugar for coconut sugar or a little honey.
Check ketchup ingredients or use a paleo-friendly ketchup.
Serve over cauliflower rice or roasted veggies.

Vegan Version

You won’t get the exact Golden Corral experience, but the sauce is amazing on plant-based proteins:

Swap chicken for extra-firm tofu (press and cube), tempeh, or your favorite meatless “chicken” pieces.
Pan-fry or bake the tofu until crisp, then toss in the thickened Bourbon Street sauce.

Serving Ideas & Leftover Tips

Classic: Serve over fluffy white rice with steamed broccoli.
Buffet-style plate: Add mac and cheese, green beans, and a roll on the side.
Rice bowls: Layer rice, chicken, sauce, and veggies in a bowl for meal prep.
Leftovers: Store in an airtight container in the fridge for up to 3–4 days.

Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if the sauce gets too thick.

Let’s Talk: Did You Try This Copycat Bourbon Street Chicken?

Did this homemade version remind you of your favorite Golden Corral meal?

Did you use chicken thighs or breasts?
Did you go with the stovetop, crockpot, or air fryer method?
How spicy did you make yours?

I’d love to hear how it turned out for you:

Leave a comment below with your tweaks, tips, or questions.
Share this recipe with a friend who loves Golden Corral—or just loves a big plate of sticky, saucy chicken.

Your feedback helps other home cooks, and it helps us keep improving our copycat recipes for the whole Simply Copycat Recipes community.

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Important Disclaimers

This recipe is a homemade copycat inspired by the flavors of Golden Corral’s Bourbon Street Chicken. It is not the official restaurant recipe, and we make no claim to have insider knowledge of their proprietary methods, ingredients, or formulas. Any restaurant names and dish names are used strictly for descriptive and educational purposes.

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