Description
Tender chicken thighs gently cook all day in a sweet-and-sour blend of soy, vinegar, and sugar, infused with garlic, ginger, and red pepper flakes. Finish with a cornstarch slurry, then top steaming rice with scallions and sesame seeds.
Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into bite sized pieces
- 1/2 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/2 teaspoon red pepper flakes
- 3 tablespoons cornstarch divided
- 1/4 cup cold water
- 2 tablespoons vegetable oil
- 3 cups cooked white rice
- 2 scallions sliced
- 1 teaspoon sesame seeds
Instructions
- Place chicken pieces in the bottom of the slow cooker.
- In a medium bowl whisk together soy sauce, rice vinegar, sugar, ketchup, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the sauce mixture over the chicken and stir to coat evenly.
- Cover and cook on low for 4 hours or on high for 2 hours.
- In a small bowl combine 2 tablespoons cornstarch with cold water to make a slurry.
- Remove the lid and stir in the cornstarch slurry, then switch the slow cooker to high and cook uncovered for 10 to 15 minutes until the sauce thickens.
- Heat vegetable oil in a skillet over medium heat and briefly sear the cooked chicken to caramelize the edges, if desired.
- Serve the chicken and sauce over cooked white rice and garnish with sliced scallions and sesame seeds.
Notes
- For extra crispiness broil the seared chicken pieces for 2 minutes before serving.
- Reduce or increase red pepper flakes to adjust the spice level.
- Store any leftover sauce separately and reheat gently to avoid burning.
- Pair with steamed broccoli or snap peas for added vegetables.