Prepare the Chicken
Cut chicken into one-inch bite-sized pieces and dip chicken in cornstarch, salt, and pepper mixture in a large or medium bowl until covered.
Cook the Chicken
Heat oil in a large skillet over medium-high heat. Sear the chicken in batches until golden and fully cooked – about 3 minutes on each side. Set aside.
Saute Aromatics
In the same skillet, cook minced garlic until fragrant, making sure not to burn it.
Make the Sauce
Into the skillet, combine the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, vinegar, brown sugar, onion powder, ginger, and red pepper flakes. Mix well and bring the sauce to a boil.
Combine Chicken and Sauce
Return the chicken to the skillet and let it cook for 10-15 minutes or until the sauce mixture is reduced.
Thicken the Sauce
Make a slurry with the cornstarch and a tablespoon of cold water and stir it into the sauce until the sauce thickens to a sticky glaze.
Serve
Plate the dish hot over white rice or your favorite noodles. Enjoy immediately.
