1-First Step: Mise en Place and Prep Gather all your ingredients and equipment before you start. Cut 2 lbs chicken into bite-size pieces and set them on a plate. Measure out 1/4 cup apple juice, 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cider vinegar, 1/2 cup water, and 1/3 cup ketchup in a bowl so adding them is quick and easy. Crush 1 clove garlic and have 3/4 teaspoon ground ginger and 1/4 teaspoon crushed red pepper flakes ready.

2-Second Step: Brown the Chicken Heat 1 to 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Don’t overcrowd the pan; brown in batches if needed. Cook until the pieces are lightly browned and just cooked through on the outside, about 4 to 6 minutes depending on size. Remove chicken from the skillet and set aside. Proper browning gives you the caramelized flavor that defines good bourbon chicken.

3-Third Step: Build the Sauce With the skillet still hot, add the crushed garlic, crushed red pepper flakes, and ground ginger. Stir briefly for about 20 seconds until fragrant. Add 1/4 cup apple juice, 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cider vinegar, 1/2 cup water, and 1/3 cup ketchup to the pan. Stir and heat over medium until sugar dissolves and ingredients are well combined.

4-Fourth Step: Combine and Boil Return the browned chicken to the skillet and bring the sauce to a hard boil. Boiling helps the sauce reduce and thicken, concentrating flavors. Once boiling, reduce heat to low and let it simmer uncovered for 20 minutes. During this simmer, the sauce will reduce and begin to coat the chicken. If you prefer a thicker glaze, see the thickening note below.

5-Final Step: Finish, Taste, Serve After simmering for 20 minutes, taste the sauce and adjust seasoning with a pinch of salt, more soy sauce for saltiness, or a splash of apple juice if it needs balance. If you want the sauce thicker, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the simmering sauce during the last 2 minutes and bring to a boil while stirring. Serve over hot rice, garnished with sliced green onions or sesame seeds.