
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
Ingredients:
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.