Cut up the chicken into bite-sized pisces and place them in a zipper gallon sized plastic bag. Add 2 tablespoons of the cornstarch, kosher salt, pepper, onion powder, and garlic powder. Close the bag and shake the ingredients until the chicken is coated.
Heat a large skillet on the stove over medium heat. Add half of the oil, once hot, sear and the chicken in 2 batches until cooked through. Place the cooked chicken on a plate. Add another tablespoon of oil and repeat with the remaining chicken, place it on the plate.
Add the garlic directly to the skillet and cook until just fragrant, 30 seconds. Add the apple juice, chicken stock, bourbon, and soy sauce. Stir to combine.
Add the brown sugar and ground ginger, stir to combine.
In a small bowl whisk together the water and remaining 2 tablespoons of cornstarch until dissolved.
Stream in the cornstarch slurry while whisking it in until combined. Add the chicken back to the skillet and coat in the sauce.
Bring to a simmer, simmer for 2 minutes stirring occasionally. Take off the heat and add scallions if using.
Notes
Nutritional value is for chicken only.
You can use chicken breasts or tenderloins instead of chicken thighs.
The bourbon can be left out of this, see above on how to do that.
Easily double this recipe to serve more people.
You can substitute a teaspoon of fresh grated ginger for ground, I would cook along with the garlic.
It makes a lot of sauce to pour over your rice, etc. If you don’t like as much sauce, just halve the garlic, apple juice, chicken stock, bourbon, soy sauce, brown sugar, ginger, water, and use just 1 tablespoon of cornstarch to make the slurry. Personally I find that no one can get enough of this sauce!