Quote:
Originally Posted by AustinChief
I made a Cajun-Asian style chicken breast the other night... you could try that... basically blackened chicken with a sweat/sour + garlic/chili sauce flavor. I could try to reconstruct the recipe if ya want.
You will need to have Srirachi on hand though.
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Sounds good, except I'm not too keen on the Asian sweet/sour. How do you blacken chicken? I've got some Creole seasoning. I could also make some rice to go with it.