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Combine soy sauce, sugar, water, bourbon, sesame oil, and pepper in 2-cup liquid measuring cup. Microwave until hot, about 2 minutes. Whisk to dissolve sugar.
Toss chicken, cornstarch, and 2 tablespoons soy sauce mixture in bowl until thoroughly combined.
Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.
Add chicken (skillet will be full) and cook, stirring occasionally, until browned and cooked through, about 10 minutes.
Stir in garlic, ginger, and remaining soy sauce mixture. Bring to boil and cook until sauce is syrupy and rubber spatula dragged through it leaves wide trail before filling back in, 6 to 8 minutes.
Off heat, stir in vinegar. Serve.