In a large mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper.

Heat a wok or a large skillet over medium heat. Add 1 tablespoon vegetable oil, then add the chicken pieces. Cook for 6 to 8 minutes until browned and cooked through. Remove chicken from skillet; cover and set aside.

Add the remaining vegetable oil to the skillet over medium heat. Add sliced scallions and cook for 30 seconds. Stir in garlic and cook for 20 seconds.

In a mixing bowl, combine chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar, and ground ginger; whisk until incorporated. Pour sauce into the skillet and simmer for 3 minutes.

Add the chicken back to the skillet and bring to a boil. Reduce heat to medium-low and cook for 5 to 8 minutes until sauce is thickened. Remove from heat.

Garnish with sesame seeds and sliced green onions, and serve over rice.