• Gary Corcoran

Cajun-Style Bourbon Chicken

This dish was supposedly created by a Chinese chef who worked on Bourbon street. So the dish eventually got named after Bourbon street in NOLA. I make mine Cajun-style. And yes, one of the main ingredients that flavours the dish is bourbon. My version is a spicy, sweet and sticky chicken dish. Omit the blackened seasoning and red pepper flakes if you wish for regular bourbon chicken.

Cajun Style Bourbon Chicken

Serves 4


2 lbs boneless chicken thighs

2 t blackened seasoning

2 T olive oil

1/4 cup soy sauce

1/2 cup bourbon

2 T apple cider vinegar

1/2 cup brown sugar

4 large cloves of garlic, finely chopped

1 T fish sauce

1/4 t red pepper flakes

1 T onion powder

2 T water

2 t cornstarch

2 green onions, green tops only

Cut chicken thighs into 1” pieces. Heat a cast iron pan on medium-high heat for a minute or two. Add olive oil. Toss chicken in the blackened seasoning. Brown chicken pieces for 4 - 5 minutes stirring occasionally.

While chicken is cooking mix together soy sauce, bourbon, vinegar, sugar, garlic, onion powder, fish sauce and pepper flakes. Set aside. In a small bowl, mix together the water and cornstarch. Set aside.

Now pour your bourbon sauce over your chicken and let simmer for 5 - 6 minutes till sauce thickens up a little. Pour in your cornstarch slurry and stir. When nice and thick, remove from heat and serve with your favourite rice dish or a baked spaghetti squash.

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