Cajun Bourbon Chicken Bites

1lb 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
¹⁄₂cup soy sauce
¹⁄₂cup brown sugar
¹⁄₂teaspoon garlic powder
1teaspoon powdered ginger
2tablespoons dried onion flakes
¹⁄₂cup Bourbon (like Jim Beam)
2tablespoons 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.