Cajun Bourbon Chicken Recipe

INGREDIENTS:

• 6 boneless skinless chicken breast, sliced into 2 inch chunks
• 1 tablespoon creole seasoning or Cajun seasoning
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 tablespoon chili garlic sauce
• olive oil
• 1 1/2 cups cornstarch

For the Bourbon Sauce:

• 1/4 cup bourbon
• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon chili powder
• 4 tablespoon honey
• 2 tablespoons fresh grated ginger or 2 teaspoons dry
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon of cornstarch mixed with equal amounts of water
• green onions to garnish
• hot rice to serve

INSTRUCTIONS:

1. Mix all chicken ingredients except cornstarch and olive oil.
2. Marinate for about 1 hour or overnight if desired.
3. Remove from fridge and let come to room temperature.
4. Heat about 4 tablespoons of oil in a pan over medium heat.
5. Toss chicken in cornstarch in batches, remove excess cornstarch, and fry for about 3 minutes per side.
6. Place chicken on a napkin to drain, repeat until all chicken is fried.
7. For the Sauce:
8. Add all the ingredients into a sauce pot, bring to boil, reduce heat and simmer for about 5 minutes.

To Assemble:

1. Remove grease from chicken pot, add chicken and sauce, mix well.
2. Cook about 5 minutes more.
3. Serve over hot rice, garnished with green onions.

Source: Creole Contessa

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