Start by trimming any excess fat from 3 pounds of boneless skinless chicken breasts, then cut them into uniform 1-inch chunks. In a mixing bowl, toss the chicken pieces with 5 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.

Heat 1/4 cup of vegetable, corn, or canola oil in a large skillet over medium-high heat. Add half of the chicken pieces in a single layer, cooking undisturbed for about 3 minutes until golden brown. Flip the chicken and cook for another 3 minutes until fully cooked. Remove and set aside, repeating with the remaining chicken.

In the same skillet, reduce the heat slightly and add 2 cloves of minced garlic, sautéing for about 30 seconds or until fragrant.

Carefully pour in 1 cup of water, 2/3 cup of soy sauce, 1/2 cup of apple juice, 1/2 cup of chicken broth, 1/3 cup of ketchup, 1/3 cup of bourbon, and 2 tablespoons of white vinegar. Add 1 cup of packed brown sugar, 1/2 teaspoon of ground ginger, 1/2 teaspoon of onion powder, and optional 1/2 teaspoon of crushed red pepper flakes.

Return the cooked chicken to the skillet and let the mixture simmer for 10-15 minutes, stirring occasionally.

Once the sauce reaches your desired thickness, remove from heat and serve with jasmine rice or sautéed vegetables.