Cajun Cafes Bourbon Chicken From The Mall Recipe 465 Food

EASY BOURBON CHICKEN MALL RECIPE (20 MINUTES)

Steps:

• HEAT GRILL OR OVEN if using. See cooking options for chicken below.
• PREPARE SAUCE: Combine all sauce ingredients in a bowl and whisk to mix well.
• COOK CHICKEN USING ONE OF THESE OPTIONS. In all cases, transfer to a plate after cooking and keep warm. Note that recipe will take longer with some cooking methods. ° Stir fry bite size chicken: Cut up chicken into bite size pieces, place in bag with 2 tablespoons of cornstarch and 1/2 teaspoon salt, shake until lightly coated. Sauté in oil in a skillet on medium high heat in two batches until lightly browned and cooked through, about 4-5 minutes depending on size of pieces. ° Stir fry full size chicken pieces: Dust chicken with cornstarch and salt. Sauté chicken in a bit of oil in pan on medium high heat, transfer to a board, let sit for 5 minutes, then cut into bite size pieces. Keep warm.° Grill chicken (my preference if you have a grill handy - quick and easy): Toss the larger pieces of chicken with a bit of oil and sprinkle with salt and pepper. Grill on medium high for a 3-4 minutes per side. Let rest for 5 minutes, then cut into bite size pieces.° Bake chicken: drizzle breasts or thighs with oil and sprinkle with salt and pepper. Baked in pan lined with parchment (for easy clean up) at 425F/218C for about 18 minutes. Rest for 5 minutes, then cut into bite size pieces. ° Sous vide chicken: at 144F/62C for 1.5 to a maximum of 4 hours. Here is a recipe to follow for sous vide chicken if you need one.
• COOK SAUCE AND TOSS WITH CHICKEN: Heat skillet to medium high. Add sauce and cook, stirring, until it starts to boil and thicken about 3-4 minutes. Add chicken and stir to coat. Lower heat and cook for another 2 minutes just until chicken is well coated with sauce and heated through. If the sauce is too thick, add a tablespoon or two or water or juice. Serve over rice if desired. Garnish with chopped green onions and/or sesame seeds if you like.

CAJUN CAFE'S BOURBON CHICKEN (FROM THE MALL) RECIPE - (4.6/5)

Steps:

• Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

CAJUN BOURBON CHICKEN BITES

Steps:

• Mix all the marinade ingredients, except white wine, in a zip lock bag.
• Put chicken pieces in the bag.
• Refrigerate at least several hours (preferably overnight).
• Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits and pour into a skillet.
• Add any remaining marinade and add 2 tbsp white wine to the skillet.
• Heat and add chicken.
• Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

CAJUN CAFE BOURBON CHICKEN

Steps:

• Mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon.
• Stir until thoroughly blended.
• Pour 1/3 sauce on chicken pieces and mix.
• Refrigerate for 3 hours or overnight.
• Refrigerate leftover sauce.
• Braise chicken with marinade on medium-low heat until cooked.
• Remove from frying pan.
• In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 tablespoon of sugar with 1/4 cup water.
• Bring to a simmer and stir until sugar is disolved.
• Add chicken to sauce and stir until chicken is coated and ready to serve.