In a Dutch oven, brown chicken in oil in batches on both sides; drain. Return all of the chicken to the pan.
In bowl, combine 1 cup water, brown sugar, soy sauce, apple juice, catsup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
Remove chicken to a platter and keep warm. In a small bowl, combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken. Makes 4 servings.