Prep the chicken: Pat chicken dry and cut into 1-inch pieces. Dry chicken browns better, giving you more flavor.

Mix the sauce: In a bowl, whisk bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ginger, crushed red pepper (if using), and chicken broth. Set aside.

Heat the pan: Add oil to a large skillet over medium-high heat. When it shimmers, it’s ready.

Brown the chicken: Add chicken in a single layer. Don’t crowd the pan. Cook 5–7 minutes, stirring occasionally, until the edges are browned and the chicken is mostly cooked through.

Deglaze with sauce: Pour the sauce into the skillet. Scrape up any browned bits on the bottom—that’s pure flavor.

Simmer: Reduce heat to medium. Let the sauce bubble gently for 5–7 minutes until slightly reduced.

Thicken: Stir cornstarch with water to make a slurry. Pour into the skillet while stirring. Simmer 1–2 minutes until the sauce turns glossy and clings to the chicken.

Adjust and finish: Taste and adjust—add a splash of soy for salt, vinegar for tang, or sugar for sweetness. Turn off heat.

Garnish and serve: Top with sliced green onions and sesame seeds. Serve over hot rice with steamed vegetables if you like.