Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add chicken pieces in batches and cook until browned and crispy on all sides (about 3–5 minutes per batch). Remove chicken and set aside.
Deglaze the Pan: Pour the bourbon into the hot skillet, scraping up the browned bits (fond) from the bottom. Let it simmer for 1–2 minutes to reduce the alcohol.
Mix the Sauce: Add the soy sauce, brown sugar, apple juice, ginger, and garlic to the skillet. Whisk until the sugar is fully dissolved and the mixture begins to bubble.
Thicken and Toss: Whisk in the cornstarch slurry. Continue to simmer until the sauce thickens into a glossy glaze.
Combine: Return the cooked chicken to the skillet. Toss thoroughly to coat every piece in the sticky sauce.
Serve: Serve immediately over warm jasmine rice and garnish with sliced green onions and sesame seeds.
