Pat the chicken pieces completely dry with paper towels, then season all sides with salt and black pepper.

Toss the seasoned chicken with 2 tablespoons cornstarch until each piece is lightly coated.

In a small bowl whisk together bourbon, soy sauce, brown sugar, apple cider vinegar, and chicken broth; set the mixture aside.

Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat until shimmering, about 2 minutes.

Add chicken in a single layer and sear without moving for 3–4 minutes, then flip and cook another 3 minutes until golden brown on both sides.

Push chicken to the edges of the pan; add minced garlic, grated ginger, and red pepper flakes to the center and stir for 30 seconds until fragrant.

Pour the reserved bourbon mixture into the skillet, stir to coat the chicken, bring to a boil, then reduce heat to medium and simmer for 8–10 minutes until the chicken is cooked through and the sauce has reduced slightly.

Stir the cornstarch-water slurry into the skillet and cook, stirring constantly, for 1–2 minutes until the sauce turns into a thick, glossy glaze that clings to the chicken.

Remove from heat, rest 2 minutes, then garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or desired sides.