Using a medium size bowl add your soy sauce, light brown sugar, garlic, ginger, scallions and bourbon.
Add chicken thighs to bowl. Using clean washed hands coat chicken thighs with soy marinade. Make sure every thigh is completely covered.
Using a large saute pan or skillet, bring heat to medium high.
Remove chicken thighs from marinade and set aside on plate.
Add two tbs. corn oil to the pan. After two minutes add chicken thighs one at a time. Avoid crowding the pan (do this in two batches).
Sear for four minutes on each side then shut off heat and allow to rest in pan for at least five minutes.
Add the rest of the marinade to pan, bring to high heat. Add chicken broth and corn starch. Bring to a boil and shut off heat after five minutes more.
Allow to rest. Garnish with chopped chives and scallions.
Option: Serve over steamed white rice.