Mix the soy sauce, stock, bourbon, brown sugar and spices in a bowl then set aside.
Cut the chicken into half inch thick strips then cut into 1-2 inch pieces. Place in a bowl and toss with cornstarch so the pieces are coated.
Add oil to a large skillet over medium-high heat. When hot add the chicken in two batches. Cook on one side for about 3 minutes then flip. Do not move around, let it get nice and crispy.
Transfer chicken to a plate and add about two tablespoons of oil to you pan add garlic and cook while moving constantly until fragrant. less than a minute.
Pour in the sauce and use a wooden spoon to mix and deglaze the pan. Bring to a boil and cook for a minute then add the chicken back in and reduce to a simmer. Move the chicken to coat and cook until reduced by about half.
Garnish with sliced green onions and serve with rice.
I usually end up using closer to a pound and a half of chicken for this recipe.
There are a few red pepper flakes in this recipe that gives a subtle heat but if you'd like this to be extra spicy try adding in some sriracha, chili powder, or extra red pepper flakes.
When cooking the chicken do it in batches and don't overcrowd the pan so it turns golden and crispy!
Don't use an extra special Bourbon for this recipe, a less expensive brand will do.
If you don't have bourbon you could use brandy, Scotch or Whiskey!
If you prefer you can use fresh ginger instead of ground it will just give a stronger flavor.
Brown sugar gives a delicious caramelized flavor you won't get the same results with white sugar.
The sauce will thicken as it reduces thanks to the sugar and cornflour.