Step 1

First, combine all sauce ingredients. Add soy sauce, bourbon whisky, unsweetened apple juice, rice vinegar, maple syrup, minced garlic, grated ginger, and paprika in a bowl, mix well. Set aside.

Step 2

Rinse and pat the chicken thighs dry with paper towels. Cut the chicken thighs into 1/2-inch thick strips.

Step 3

Add one tablespoon of corn starch to a shallow plate. Coat the chicken strips with the corn starch lightly.

Step 4

Heat the skillet (or frying pan) over medium-high heat with oil and add the chicken strips. Cook the chicken strips on both sides for 6 to 8 minutes until golden brown and almost cooked through. Add the bourbon sauce mixture to the skillet and constantly stir to coat the meat evenly with sauce.

Step 5

Mix one teaspoon of corn starch and two tablespoons of water in a small bowl, and whisk well. Lower the heat to medium, and stir in the corn starch and water mixture. Bring to a simmer, keep stirring and cook for 5 minutes until the sauce thickens. Turn off the heat.

Step 6

Dish out, and serve it immediately with the chopped scallions sprinkled on top.