Cut the chicken into small 1 inch pieces toss with corn starch, 1 teaspoon salt, and 1 teaspoon pepper.
In a medium bowl mix the apple juice, brown sugar, soy sauce, bourbon, ketchup, apple cider vinegar, onion powder, ginger powder, and crushed red pepper together. Mix well.
Set a large saucepot (or sauté pan) over medium heat. Add the oil. Once hot move the chicken to the pan and sear the pieces on all sides. Then move the chicken onto a holding plate.
Next add the garlic. Sauté for one minute. Then pour in the sauce. Stir and bring to a boil. Allow the sauce to simmer and thicken for 5 minutes.
Stir in the chicken pieces and simmer another 5 minutes to finish cooking. Serve warm with chopped scallions on top.
Feel free to omit the bourbon and add more apple juice, and crank up the spice if desired.Stored in an airtight container in the fridge, homemade Bourbon Chicken will keep well for up to 4 days. If you use bourbon to make this recipe, the chicken will not freeze well. However, if you'd just used apple juice you can certainly freeze leftovers. Allow the chicken to cool completely before transferring to a sealed zipper bag. Keep in the freezer for up to 3 months, and allow to thaw in the fridge overnight before reheating.