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Slice the chicken thighs into thin strips and place them in a bag.
Add the Chinese five spice, bourbon, soy sauce, hoisin sauce, and sugar to the bag.
Seal the bag and shake it well, then gently massage the contents to ensure the chicken is coated.
Allow the chicken to marinate for at least an hour, or ideally overnight.
In a bowl, mix together the white sugar, brown sugar, bourbon or apple juice, soy sauce, hoisin sauce, and pressed garlic cloves.
Stir in the cornstarch until well combined, then set the sauce aside.
Heat oil in a skillet over medium heat.
Add the marinated chicken to the skillet and cook until it is nicely charred.
Stir the sauce to re-mix the cornstarch that may have settled, then pour half of it over the chicken and stir.
Add the remaining sauce for a saucier dish.
Serve the chicken on a plate.