Step 1

First, make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.

Step 2

Add the chicken stock, bourbon and sugar and stir together. Put to one side.

Step 3

Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.

Step 4

Heat the oil in a large frying pan (skillet) over a medium-high heat.

Step 5

Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.

Step 6

Turn the heat down to medium and add the garlic and ginger.

Step 7

Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.

Step 8

Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and the sauce thickens.

Step 9

Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat (slicing is optional - but I like it for that 'food hall style').

Step 10

Serve over rice, topped with spring onions and sesame seeds.