Juicy chicken thighs get seared until deep golden brown, then simmered in a bold, sweet-and-savory bourbon glaze until every piece is coated and glossy. A touch of brown sugar, garlic, and fresh ginger build layers of flavor, while a quick cornstarch slurry pulls the sauce into that perfect spoon-coating thickness. Crushed red pepper adds a gentle kick, and a scatter of scallions and sesame seeds on top brings a fresh, crunchy finish. Spoon it all over steamed rice and you've got a takeout-style dinner that comes together fast in one skillet. It's a solid pick for a gluten free dinner rotation, no special equipment or all-day effort required.
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Pat the chicken pieces dry with paper towels and season with the salt and black pepper.
In a mixing bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, garlic, ginger, and red pepper flakes until the sugar dissolves. In a small separate bowl, stir the cornstarch and water together until smooth, then set aside.
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