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Cut the chicken into bite-sized pieces. Toss the chicken with the salt, pepper, and cornstarch in a large bowl until coated.
Heat the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add half of the chicken in a single layer and cook, turning, until well browned, crispy and cooked through, about 6 minutes. Use a slotted spoon to transfer the chicken to a plate. Repeat with the remaining chicken and transfer to the same plate.
Return the skillet to medium heat. Add the garlic and ginger to the skillet and cook for about 1 minute. Add the 1 cup of chicken stock, apple juice, bourbon, soy sauce, brown sugar, apple cider vinegar and crushed red chili flakes. Whisk until combined. Bring to a simmer, stirring occasionally, then cook until reduced by about half.
Whisk together the remaining 1 tablespoon of chicken stock and the cornstarch in a small bowl. Add to the skillet and whisk well to combine. Bring to a boil, then let simmer for 1 minute to thicken. Add the chicken to the skillet and cook for 1 to 2 more minutes to warm through and coat with the sauce.
Serve over white rice, topped with sesame seeds and scallions.