Trim excess fat from chicken thighs and cut into 1-inch bite-size pieces. Place in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 2 tbs cornstarch and toss until pieces are evenly coated.

Pan-fry chicken

Heat a large skillet or wok over medium-high heat. Add 3 tbs vegetable oil and let it shimmer. Working in a single layer (cook in two batches if necessary), add coated chicken pieces and cook without moving for 2–3 minutes until the undersides brown. Stir and continue to cook 3–4 minutes until chicken is cooked through and nicely caramelized. Transfer cooked chicken to a plate and set aside.

Bourbon sauce

Combine sauce ingredients

In a bowl or measuring cup, whisk together 1/2 cup soy sauce, 1/4 cup dark brown sugar, 2 tbs apple cider vinegar, 3 tbs bourbon, 2 tbs ketchup, 1 tbs hoisin sauce, 3 cloves minced garlic, 1 tbs grated ginger, and 1/4 cup chicken broth until sugar dissolves and mixture is smooth.

Simmer sauce

Reduce heat to medium. Using the same skillet (wipe out excess oil if there's too much but keep fond for flavor), add the prepared sauce mixture and bring to a gentle simmer. Cook 3–4 minutes to meld flavors and reduce slightly.

Thicken sauce

Mix 1 tsp cornstarch with 2 tbs cold water to make a smooth slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens to a glossy, slightly syrupy consistency. Stir in 1 tsp sesame oil and 1/4 tsp crushed red pepper flakes; taste and adjust seasoning (add a pinch of salt or more sugar if desired).

Finish

Return the cooked chicken and any accumulated juices to the skillet. Toss to coat the chicken in the bourbon sauce and cook 1–2 minutes until chicken is heated through and well glazed.

Finish & serve

Portion steamed white rice into four lunch servings (about 1 cup rice per serving). Divide bourbon chicken over rice.

Garnish each portion with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.