Heat vegetable oil in a large skillet over medium-high heat, then add the chicken in a single layer. Cook without stirring 3-4 minutes until browned, with the edges turning deeper golden, then flip and cook 2 more minutes and remove.

In the same pan, combine bourbon, soy sauce, brown sugar, ketchup, apple juice or pineapple juice, garlic, ginger, and red pepper flakes. Bring to a simmer, then whisk in the cornstarch slurry until no white streaks remain.

Cook, whisking as needed, until the sauce thickens to a glaze and clings to the back of a spoon, about 2-3 minutes, turning dark amber and glossy.

Return the browned chicken to the pan and toss to coat in the thickened bourbon glaze. Cook 2 minutes to heat through, then simmer briefly while tossing so the coating stays shiny.

Serve the bourbon chicken over steamed rice and top with green onions and sesame seeds. Keep it hot so the sauce stays caramel-glossy on the chicken.