Coat the chicken. In a large mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper.

Pan-fry the chicken. Heat a wok or a large skillet over medium heat. Add 1 tablespoon vegetable oil to the wok, then add the chicken pieces. Cook for about 6 to 8 minutes until browned and cooked through. Remove from skillet and set aside.

Sauté the aromatics. Add remaining oil, then sauté scallions for 30 seconds. Add garlic and cook for 20 seconds, stirring frequently.

Make the sauce. In a bowl, whisk together chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ginger. Pour into the skillet and cook for 3 minutes.

Combine. Return chicken to skillet, bring to a boil, then reduce heat and simmer for 5-8 minutes until sauce thickens.

Finish and serve. Garnish with sesame seeds and green onions, serve over rice.