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Started By
Message
Sticky chicken
Posted on 3/24/25 at 7:30 am
Posted on 3/24/25 at 7:30 am
Is this just oil, sugar and seasoned chicken?
4
Posted on 3/24/25 at 7:33 am to Koolazzkat
I use Paul Prudhomme's recipe and I don't remember any sugar
Posted on 3/24/25 at 8:07 am to Koolazzkat
The Cajun Ninja Sticky Chicken
Ingredients
4 Yellow Onions
4-5 lbs of Chicken on the Bone
Cajun Seasoning
Garlic Powder
Flour
1 Stick of Butter (try less butter and just a touch of olive oil - last time it was way too rich)
2 Cups of Chicken Stock
optional
2 Tablespoons of Corn Starch
1/4 Cup Cold Water
I've made Cajun Ninja's recipe and there is no sugar. I would cut back on the butter and substitute oil, lard or tallow as it was pretty rich with all that butter.
Ingredients
4 Yellow Onions
4-5 lbs of Chicken on the Bone
Cajun Seasoning
Garlic Powder
Flour
1 Stick of Butter (try less butter and just a touch of olive oil - last time it was way too rich)
2 Cups of Chicken Stock
optional
2 Tablespoons of Corn Starch
1/4 Cup Cold Water
I've made Cajun Ninja's recipe and there is no sugar. I would cut back on the butter and substitute oil, lard or tallow as it was pretty rich with all that butter.
Posted on 3/24/25 at 8:17 am to Koolazzkat
I do a thin layer of sugar, and stir it into the oil till a tannish color. Then throw the chicken thighs in to brown.
This post was edited on 3/24/25 at 8:18 am
Posted on 3/24/25 at 8:25 am to moontigr
quote:
Paul Prudhomme's recipe
This is excellent. The seasoning mix is a gem.
Posted on 3/24/25 at 9:19 am to lsujunky
Dont start altering the Ninja's recipes (although he does say "you deau you"). His recipes are fine as is.
isn't that the point? If you want light and airy, don't make sticky chicken.
quote:
I would cut back on the butter and substitute oil, lard or tallow as it was pretty rich with all that butter.
isn't that the point? If you want light and airy, don't make sticky chicken.
Posted on 3/24/25 at 10:10 am to Koolazzkat
quote:
just oil and seasoned chicken?
Brown your chicken and deglaze your pan, with water or chix stock several times till its done
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