Preparation Steps

• In a medium bowl, whisk together the egg, flour, cornstarch, salt, and pepper. Add the chicken pieces and toss to coat evenly.
• Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken in batches and fry until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken from skillet and set aside on a plate lined with paper towels.
• In a small saucepan, combine bourbon, water, soy sauce, brown sugar, ketchup, honey, garlic powder, and ginger. Bring to a simmer over medium heat, stirring until sugar is dissolved.
• Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
• Return the fried chicken to the skillet. Pour the bourbon sauce over the chicken and toss to coat. Cook for another minute until heated through.
• Serve hot, typically over white rice. Garnish with sesame seeds and chopped green onions if desired.