Mix chicken with baking soda and water. Let sit 15 minutes. Rinse well under cold water; drain well. Pat dry with paper towels.
Combine 1 tablespoon Bourbon with 2 teaspoons cornstarch. Add to chicken; mix well.
Combine remaining 3 tablespoons Bourbon, rice vinegar, soy sauce, brown sugar, and remaining 1 teaspoon cornstarch. Set aside.
Heat 1 tablespoon peanut oil in Wok or skillet over medium high heat. Add chicken. Cook, stirring frequently until chicken is no longer pink, about 5 minutes.
Add ginger, garlic, and red pepper flakes; cook 30 seconds or until fragrant.
Add Bourbon sauce. Cook, stirring frequently until thickened and chicken is done, about 5 minutes.
Serve over white rice.