Fireball Chicken is a spicy, sweet, and sticky chicken dish made with Fireball whiskey, perfect for a flavorful dinner with a kick.

1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp olive oil
1/2 cup Fireball whiskey
1/2 cup brown sugar
1/4 cup ketchup
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp garlic powder
1/2 tsp crushed red pepper flakes (optional for extra heat)
Salt and pepper to taste
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Chopped green onions and sesame seeds for garnish (optional)

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Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
In the same skillet, add Fireball whiskey, brown sugar, ketchup, soy sauce, apple cider vinegar, garlic powder, and red pepper flakes.
Stir the sauce and bring it to a simmer over medium heat. Cook for about 5-7 minutes until slightly reduced.
If a thicker sauce is desired, stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until everything is heated through.
Garnish with chopped green onions and sesame seeds if desired. Serve hot.