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Chili Crisp Orange Chicken
Serves 10
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Chili Crisp Orange Chicken
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Serves 10
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Directions
1
Add boneless, skinless chicken thighs to your slow cooker along with orange juice, soy sauce, mirin, and chili crisp.
2
Add seasonings of choice (garlic powder, onion powder, black pepper), give that a mix, and let it cook on high for 3-4 hours or on low for 4-5 hours.
3
Use a ladle to scoop out all rendered juices from the slow cooker and transfer to a pan.
4
Bring the liquid in the pan up to a boil for ~20 minutes to let it thicken slightly.
5
Add orange marmalade, more chili crisp, seasoned rice vinegar, honey, and ginger paste or minced ginger to the pan.
6
Give the orange sauce a mix and bring it up to a simmer.
7
Prepare a corn starch slurry by mixing corn starch and water, then place over heat for 30 seconds and mix until thick.
8
Toss in the corn starch slurry into the orange sauce and mix around until it's thickened.
9
Add salt to taste to the orange sauce if needed.
10
Shred your chicken.
11
Pour over your orange sauce onto the shredded chicken.
12
Garnish with sesame seeds and green onions.
13
Serve with some rice.
14
Allocate chicken and rice evenly across 10 servings.
Ingredients
1800 g boneless skinless chicken thighs
240 ml orange juice
90 g soy sauce
45 g mirin
15 g chili crisp
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp black pepper
120 g orange marmalade
30 g chili crisp
30 g seasoned rice vinegar
20 g honey
10 g ginger paste or minced ginger
8 g corn starch
15 ml water
salt
chopped green onions
sesame seeds
black sesame seeds
500 g rice of choice (dry weight)
Equipment
slow cooker
ladle
pan
Tips
Store frozen, reheat by microwaving for 3-4 minutes, mix, then microwave another 1-2 minutes if needed.
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