Step 1

Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.

Step 2

In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.

Step 3

In a large saute pan or skillet heat the oil on medium high heat.

Step 4

Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn't burn and browns evenly.

Step 5

Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don't rush this as you want the alcohol to cook off from the whiskey.

Step 6

Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.

Step 7

Serve over rice.