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In a medium mixing bowl, season the chicken with a bit of salt and pepper, then combine with 3 tablespoons of cornstarch until the chicken is coated.
Warm the oil in a large wok or nonstick skillet over medium-high heat. Cooking in two batches, add the chicken in a single layer as much as possible and cook without disturbing for 1 minute so it can develop a crust, then cook and stir until browned and cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.
Add the garlic and ginger to the wok and saute for 20 to 30 seconds until fragrant.
Whisk together the remaining tablespoon cornstarch, soy sauce, chicken broth, hoisin sauce, bourbon, and brown sugar in a medium mixing bowl. Add the sauce to the pan and bring it up to a simmer. Allow the sauce to simmer for several minutes until the it starts to thicken.
Add the cooked chicken to the sauce and cook for 2 to 3 minutes until heated through and the sauce is thick.
Serve over cooked white rice and garnish with scallions