Yats Drunken Chicken Recipe

Craving the bold, tropical flavors of Yat’s famous drunken chicken but want to make it at home? This yats drunken chicken recipe is your ticket to recreating that beloved restaurant favorite in your own kitchen.

This copycat yats drunken chicken recipe features tender, juicy chicken thighs simmered in a sweet-savory sauce with pineapple, ginger, and garlic that creates an irresistible Hawaiian-Cajun fusion.

Whether you’re a longtime fan of the original or discovering this dish for the first time, learning how to make yat’s drunken chicken at home is easier than you think.

With simple ingredients and a slow cooker doing all the work, you’ll have a restaurant-quality meal that rivals any j gumbo drunken chicken recipe. Get ready to fall in love with this incredibly flavorful drunken chicken dish!

What is Yat’s Drunken Chicken and How Does It Taste?

Yat’s drunken chicken is a signature dish from the popular New Orleans-inspired restaurant chain, featuring tender shredded chicken in a sweet and tangy pineapple-based sauce with Asian-inspired seasonings. This cajun drunken chicken recipe combines the tropical sweetness of pineapple juice with savory soy sauce, warm ginger, aromatic garlic, and rich brown sugar to create a complex flavor profile that’s both comforting and exciting.

The taste is a perfect balance of sweet, savory, and slightly tangy notes with subtle hints of ginger warmth and garlic depth. The chicken becomes incredibly tender after slow cooking, absorbing all the delicious sauce flavors while maintaining a juicy texture.

When served over fluffy white rice, the glossy, thickened sauce coats every bite, delivering that distinctive yats drunken chicken experience that keeps people coming back for more. It’s comfort food with a tropical twist that’s utterly addictive.

Yats Drunken Chicken Recipe Ingredients

For the Drunken Chicken:

• 2 pounds boneless skinless chicken thighs
• 1 (20-ounce) can pineapple slices with juice (about 1 cup juice)
• ¼ cup ketchup
• ½ cup brown sugar (light or dark)
• ¼ cup low-sodium soy sauce
• 3 teaspoons minced ginger (fresh or jarred)
• 2 teaspoons minced garlic (fresh or jarred)
• 1 tablespoon cornstarch
• 2 tablespoons cold water

For Serving:

• Cooked white rice (jasmine or long-grain)
• Optional garnish: chopped green onions
• Optional garnish: sesame seeds (white or black)

Kitchen Utensils Needed

1. Slow cooker or crockpot (4-6 quart capacity)
2. Medium mixing bowl
3. Whisk
4. Small bowl for cornstarch slurry
5. Tongs or slotted spoon
6. Two forks for shredding
7. Wooden spoon for stirring
8. Measuring cups and spoons

Preparation and Cooking Time

Prep Time: 10 minutes

Cook Time: 3-8 hours (depending on method)

Total Time: 3 hours 10 minutes to 8 hours 10 minutes

Servings: 6-8 servings

Yat’s Drunken Chicken Step by Step Instructions

Step 1: Prepare the Chicken

Place the 2 pounds of boneless, skinless chicken thighs in your slow cooker or crockpot. There’s no need to trim or cut them-they’ll cook perfectly whole and be shredded later. Arrange them in an even layer at the bottom of the crockpot for uniform cooking in this best yat’s drunken chicken recipe.

Step 2: Make the Sauce

In a medium mixing bowl, combine approximately 1 cup of pineapple juice from the canned pineapple (reserve the slices for later or another use). Add ¼ cup ketchup, ½ cup brown sugar, ¼ cup low-sodium soy sauce, 3 teaspoons minced ginger, and 2 teaspoons minced garlic. Whisk all ingredients together vigorously until the brown sugar dissolves and the sauce is completely smooth and well combined. This creates the signature sweet-savory base for your yat’s drunken chicken copycat recipe.

Step 3: Cook the Chicken

Pour the prepared sauce evenly over the chicken thighs in the crockpot, ensuring all pieces are coated. Cover with the lid and select your cooking method based on your schedule. For low and slow cooking, set your slow cooker to LOW and cook for 6 to 8 hours. For faster preparation, set it to HIGH and cook for 3 to 4 hours. The chicken is ready when it’s fork-tender and cooked through to an internal temperature of 165°F, perfectly absorbing the drunken chicken flavors.

Step 4: Remove and Set Aside Chicken

Once the cooking time is complete, use tongs or a slotted spoon to carefully remove the chicken thighs from the crockpot. Transfer them to a separate bowl and set aside temporarily. Leave all the flavorful cooking liquid in the crockpot-this will become your thick, glossy sauce.

Step 5: Thicken the Sauce

In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water, whisking until completely smooth with no lumps-this is your cornstarch slurry. With the crockpot still on (keep it on LOW or WARM setting), stir the slurry into the remaining cooking liquid using a wooden spoon. Continue stirring for 2-3 minutes until the sauce noticeably thickens and becomes glossy, creating that signature yats drunken chicken coating consistency.

Step 6: Shred the Chicken

While the sauce thickens, use two forks to shred the tender chicken thighs in the bowl. The meat should pull apart effortlessly. Shred to your desired consistency-some prefer larger chunks while others like finely shredded pieces for this copycat yats drunken chicken recipe.

Step 7: Combine and Serve

Return all the shredded chicken to the crockpot with the thickened sauce. Stir everything together thoroughly until every piece of chicken is evenly coated in the glossy, flavorful sauce. Serve immediately over a generous bed of cooked fluffy white rice. Garnish with chopped green onions and a sprinkle of sesame seeds for authentic presentation and added flavor.

Enjoy your homemade yat’s drunken chicken masterpiece!

Customization and Pairing Ideas for Serving

1. Traditional Hawaiian Style

Serve your yats drunken chicken over coconut rice instead of plain white rice for an extra tropical twist. Cook your rice with half water and half coconut milk, and top the dish with grilled pineapple slices and macadamia nuts. Add a side of traditional Hawaiian macaroni salad for an authentic island-inspired plate lunch experience.

2. Cauliflower Rice Low-Carb Option

For a healthier, low-carb version of this drunken chicken recipe, substitute regular rice with cauliflower rice. The cauliflower absorbs the sweet-savory sauce beautifully while cutting calories and carbs significantly. Add steamed broccoli and snap peas on the side for a complete, veggie-forward meal that doesn’t sacrifice flavor.

3. Loaded Rice Bowl

Transform your yat’s drunken chicken copycat recipe into a customizable rice bowl bar. Set out the shredded chicken and sauce alongside toppings like diced cucumber, shredded carrots, edamame, pickled ginger, crispy wonton strips, and sriracha mayo. Let everyone build their own bowl with their favorite combinations for a fun, interactive dinner.

4. Drunken Chicken Tacos

Use the saucy shredded chicken as a filling for soft flour or corn tortillas. Top with shredded cabbage slaw, diced fresh pineapple, cilantro, and a drizzle of spicy mayo or teriyaki sauce. This fusion approach creates a Hawaiian-Mexican mashup that’s perfect for casual entertaining or Taco Tuesday with a twist.

5. Slider or Sandwich Style

Pile the cajun drunken chicken onto toasted Hawaiian sweet rolls or brioche buns for delicious sliders. Add a layer of coleslaw for crunch and tang, and serve alongside sweet potato fries or regular French fries. This makes the dish more portable and perfect for game day gatherings or casual parties.

6. Fried Rice Integration

Instead of serving over plain rice, incorporate your drunken chicken into homemade fried rice. Cook rice a day ahead, then stir-fry it with scrambled eggs, mixed vegetables, and chunks of the sauced chicken. Add extra soy sauce and sesame oil for depth. This creates a complete one-pan meal with incredible flavor complexity.

7. Noodle Bowl Alternative

Swap rice for Asian noodles like lo mein, udon, or rice noodles for a different texture experience. Toss the cooked noodles with some of the drunken chicken sauce, then top with the shredded chicken, steamed bok choy, and sliced bell peppers. Garnish with crushed peanuts and fresh cilantro for a restaurant-quality noodle bowl that showcases how to make yat’s drunken chicken at home in a new way.

Essential Tips for Perfect Yat’s Drunken Chicken

1. Always Use Chicken Thighs

Boneless, skinless chicken thighs are essential for this best yat’s drunken chicken recipe because they remain incredibly moist and tender during the long cooking process. Chicken breasts tend to dry out and become stringy in the slow cooker, while thighs stay juicy and flavorful. The higher fat content in thighs also helps them absorb and hold onto the sauce better, creating that signature rich texture.

2. Don’t Skip the Cornstarch Slurry

The cornstarch slurry is what transforms thin cooking liquid into that glossy, restaurant-quality sauce that clings to the chicken. Always mix cornstarch with cold water before adding it to hot liquid-adding it directly causes clumping. Stir constantly while adding the slurry, and give it a few minutes to activate and thicken properly. For an even thicker sauce, you can add an extra teaspoon of cornstarch mixed with a tablespoon of water.

3. Adjust Sweetness to Your Preference

The ½ cup of brown sugar creates an authentically sweet yats drunken chicken flavor, but you can customize this to your taste. Reduce to ⅓ cup for a less sweet version, or increase to ⅔ cup if you prefer it sweeter. You can also substitute honey or maple syrup for half the brown sugar to add different flavor dimensions to your copycat yats drunken chicken recipe.

4. Use Fresh Ginger and Garlic When Possible

While jarred minced ginger and garlic work fine and save time, fresh ingredients provide superior flavor and aroma in your drunken chicken recipe. Freshly grated ginger has a brighter, more vibrant taste with subtle citrus notes that elevate the dish. Fresh garlic offers a more complex, less sharp flavor. If using fresh, you can increase amounts slightly (4 teaspoons ginger, 3 teaspoons garlic) for maximum impact.

5. Layer Flavors for Depth

For an extra dimension of flavor, sear the chicken thighs in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This caramelization adds depth and complexity to the final dish. You can also add a splash of rice vinegar or lime juice at the end for brightness, or a pinch of red pepper flakes for heat to create your own unique yat’s drunken chicken instant pot recipe variation.

6. Make It in the Instant Pot

If you’re short on time, adapt this yat’s drunken chicken instant pot recipe by pressure cooking on high for 15 minutes with natural release for 10 minutes. The results are equally tender and flavorful in a fraction of the time. After pressure cooking, remove the chicken, shred it, thicken the sauce using the sauté function while stirring in the cornstarch slurry, then return the shredded chicken to combine.

7. Proper Rice is Essential

Since the chicken is served over rice, don’t overlook this important component. Use jasmine or long-grain white rice cooked with slightly less water than normal to keep it fluffy but firm enough to support the saucy chicken without becoming mushy. Cold leftover rice actually works wonderfully-it holds up better under the sauce. Consider adding a small pat of butter to your cooked rice for extra richness that complements the j gumbo drunken chicken recipe style perfectly.

Storage and Reheating Guidance

Store leftover drunken chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day. Reheat in the microwave in 1-minute intervals, stirring between, or warm on the stovetop over medium-low heat with a splash of water or chicken broth to maintain sauce consistency.