• Cut the chicken into 1-inch pieces and coat with the cornstarch, salt, and pepper. Message the seasonings into the meat with your hands.
• Heat a large nonstick skillet with your cooking grease on medium-high heat. Add about half of the chicken at first to the pan to avoid overcrowding. Cook for three minutes without stirring. Then turn the pieces and cook for an additional 3 minutes.

  **The chicken doesn't need to be completely cooked through because the meat will later simmer in the sauce for an additional 15 minutes.
• Cook all the remaining meat the same way. Remove the chicken from the pan and set it aside.

Instruction to make the Sauce:

• To the same skillet add the minced garlic for 30 seconds or until fragrant.
• Add the chicken broth, apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ginger, and red pepper flakes to the pan and deglaze the pan.
• Bring the sauce to a boil and then add back all the chicken.
• Simmer for 15 minutes or until the sauce has begun to reduce.
• Make a cornstarch slurry with the last tablespoon of cornstarch add a few tablespoons of cold water and stir.
• Add the cornstarch slurry to the pan and stir. The sauce should thicken up. If it's still not thick enough to your liking you can always mix another slurry and add it in.
• Serve Immediately over white rice and garnish with chopped green onion or sesame seeds. Enjoy!