Description
Crispy, bite-sized chicken coated in a sweet and spicy Fireball Cinnamon Whisky-infused sauce. A flavorful and addictive dish perfect for any occasion!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon Fireball Cinnamon Whisky (optional, but highly recommended!)
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Chicken Cubes: Cut chicken breasts into 1-inch cubes. Pat dry with paper towels.
- Mix the Dry Ingredients: In a large bowl, whisk together cornstarch, flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Prepare the Egg Wash: In a separate bowl, beat the eggs until light and frothy.
- Coat the Chicken: Dip each chicken cube into the beaten eggs, then dredge in the dry ingredient mixture, pressing gently. Shake off excess.
- Heat the Oil: Pour vegetable oil into a large, deep skillet or pot to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken in Batches: Carefully add the chicken cubes to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 3-5 minutes per batch, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove and Drain: Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Combine Sauce Ingredients: In a medium saucepan, whisk together honey, soy sauce, rice vinegar, ketchup, sriracha, brown sugar, cornstarch, and water.
- Add Aromatics: Add the minced garlic, grated ginger, and red pepper flakes to the saucepan.
- Cook the Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer for about 3-5 minutes, or until the sauce has thickened.
- Add the Fireball (Optional): Remove the saucepan from the heat and stir in the Fireball Cinnamon Whisky (if using).
- Toss the Chicken in Sauce: Add the fried chicken to the saucepan with the Fireball sauce. Toss gently to coat the chicken evenly.
- Serve Immediately: Serve the Fireball Chicken immediately over rice, noodles, or your favorite side dish. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Adjust the Spice Level: Adjust the amount of cayenne pepper and sriracha to your preference.
- Use Different Cuts of Chicken: You can also use chicken thighs for a richer flavor.
- Air Fryer Option: Air fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Add Vegetables: Add broccoli florets, bell peppers, and onions to the saucepan with the sauce and cook until tender-crisp.
- Make it Gluten-Free: Use gluten-free all-purpose flour and tamari instead of soy sauce.
- Make Ahead: Prepare the chicken and sauce separately ahead of time. Store them in the refrigerator until ready to use.
- Serving Suggestions: Serve with white rice, brown rice, or noodles. It also pairs well with steamed vegetables.
- Storage: Store leftover Fireball Chicken in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes