Description

Fireball Chicken is a bold and spicy dish made with crispy chicken coated in a sweet, tangy, and fiery sauce featuring Fireball whiskey, perfect for those who love a little heat with their meal.

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
1/2 cup all-purpose flour
1/4 cup vegetable oil (for frying)
1/2 cup Fireball cinnamon whiskey
1/4 cup brown sugar
1/4 cup ketchup
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp garlic powder
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Season chicken pieces with salt and pepper.
Dredge chicken in cornstarch, then dip in beaten eggs, and finally coat in flour.
Heat oil in a skillet over medium heat. Fry chicken until golden brown and crispy. Remove and set aside.
In a separate saucepan, combine Fireball whiskey, brown sugar, ketchup, soy sauce, vinegar, garlic powder, and red pepper flakes. Bring to a simmer and cook for 5–7 minutes, until slightly thickened.
Add the fried chicken pieces to the sauce and stir to coat evenly.
Simmer for an additional 2–3 minutes to allow the sauce to cling to the chicken.
Garnish with green onions and sesame seeds if desired. Serve hot.

Notes

Adjust red pepper flakes to control spice level.
Chicken breast can be used instead of thighs.
Serve with steamed rice or noodles for a complete meal.
Let the sauce simmer longer for a thicker glaze.