Prep 5 mins
Cook 1 hr
This is a copycat recipe for the cajun chicken bites served in the food court in some malls. My family loves it. The prep time does not include the marinade time.
- 1 lb boneless skinless chicken thighs (I think breast meat is too dry for this recipe) or 1 lb other boneless skinless chicken pieces, cut in bite-size chunks (I think breast meat is too dry for this recipe)
- 1⁄2 cup soy sauce
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 2 tablespoons dried onion flakes
- 1⁄2 cup Bourbon (like Jim Beam)
- 2 tablespoons white wine
- 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.
These were tastey but a bit salty. Instead of baking in a single layer and continually marinating, I put the chicken in a covered casserole dish (reserving the excess marinade) and baked at 350 for 1 hour. Then followed the directions as instructed.
Very good! I used lite soy sauce so it wouldn't be as salty. I boiled the marinade and added a tsp of cornstarch to thicken it a bit for a sauce to go over the chicken and steamed rice. FANTASTIC!!!!
These didn't taste just like the malls but I thought they were very good. One word of advice...use a nonstick pan for the baking portion, it did stick quite abit! I served this on steamed rice with sides of cajun fried cabbage and a bagette. Good eating!