1tablespooncornstarchmixed with 3 tablespoons water
Instructions
Trim extra fat from the chicken thighs and then cut into 1-inch cubes. Season with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Place a large skillet over medium-high heat and add olive oil. Once the oil is hot, add chicken and cook until browned, about 8-10 minutes.
While the chicken cooks, make the sauce by adding the remaining salt, pepper, brown sugar, water, soy sauce, water, bourbon, ginger, garlic powder, and rice vinegar together in a medium bowl. Whisk together.
Once the chicken has cooked, add the sauce and bring to a boil. Reduce to medium heat and cook until the mixture begins to thicken up, about 15 minutes. Add in the cornstarch/water mixture and stir together until the mixture thickens even more. Turn off heat and serve over rice.