Bourbon Chicken

In a medium bowl, combine the garlic, ginger, red pepper flakes, brown sugar, ketchup, chicken broth, apple juice, apple cider and tamari. Whisk to combine and set aside.

In a medium bowl toss chicken with a generous pinch of kosher salt, white pepper and 2 tablespoons of cornstarch.

Heat a teaspoon of oil large pan over medium-high heat. Once hot, work in batches cooking the chicken until golden browned on all sides. Transfer cooked chicken to a bowl and repeat, adding a teaspoon more oil as needed.

Once all the chicken has been cooked, add it all back to the pan and pour the sauce into the pan. Bring to a boil, combine the cornstarch and water to make a slurry and pour while whisking into the sauce.

Stir and cook for a few minutes until the sauce is thick and glossy.

Serve over hot rice, with roasted broccoli and garnish with sliced green onions.