Whisk together the ingredients for the bourbon sauce and set aside. Adjust any of the seasonings to taste at this point.
Sprinkle salt and pepper over the chicken thigh pieces.
Heat the oil in a large saucepan over medium-high heat. Fry the chicken thigh pieces until browned on both sides. Drain any excess oil and fat.
Pour the sauce into the pan, stirring it to coat the chicken completely. Cook on medium heat for another 10-15 minutes until the chicken has cooked all the way through.
If the sauce hasn't thickened to your liking after the chicken is cooked, prepare the cornstarch slurry and slowly whisk into the hot sauce until it thickens to your liking.
Remove from the heat. Serve over rice.
Notes
Only use the cornstarch slurry if the sauce hasn't thickened. This could be due to water content or juice from the chicken thighs
If desired you can DOUBLE the sauce recipe easily for tons of sauce!