In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper. Heat 1 tablespoon of oil in a skillet over medium heat. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove and set aside.

Add remaining oil, sautée sliced scallions for 30 seconds, then add minced garlic and cook for 20 seconds.

In a bowl, whisk together chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ground ginger. Pour into the skillet and simmer for 3 minutes.

Return the chicken to the skillet, bring to a boil, then reduce heat and cook for 5-8 minutes until sauce thickens.

Garnish with toasted sesame seeds and sliced green onions. Serve over cooked rice.