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In a medium bowl combine: soy sauce, brown sugar, bourbon, rice wine vinegar, apple juice and ketchup. Stir well and set sauce aside.
Add sesame oil to a large skillet or wok and heat it over medium-high heat.
Add the chicken and sauté until fully cooked and browned.
Then, add in garlic, ginger, red pepper flakes and chili powder. Sauté for 1 minute.
Add sauce to the chicken and bring to a simmer. Cook for about 4-5 minutes.
In a small bowl whisk together cornstarch and apple juice or you can use water.
Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 3-4 minutes.
If you want to thicken the sauce more, add more cornstarch slurry..
Serve immediately over rice or noodles, garnished with sesame seeds and green onions.