Chili Crisp Orange Chicken

Serves 10
instagram.com

Directions

  1. 1Add boneless, skinless chicken thighs to your slow cooker along with orange juice, soy sauce, mirin, and chili crisp.
  2. 2Add 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. 3Use a ladle to scoop out all rendered juices from the slow cooker and transfer to a pan.
  4. 4Bring the liquid in the pan up to a boil for ~20 minutes to let it thicken slightly.
  5. 5Add orange marmalade, more chili crisp, seasoned rice vinegar, honey, and ginger paste or minced ginger to the pan.
  6. 6Give the orange sauce a mix and bring it up to a simmer.
  7. 7Prepare a corn starch slurry by mixing corn starch and water, then place over heat for 30 seconds and mix until thick.
  8. 8Toss in the corn starch slurry into the orange sauce and mix around until it's thickened.
  9. 9Add salt to taste to the orange sauce if needed.
  10. 10Shred your chicken.
  11. 11Pour over your orange sauce onto the shredded chicken.
  12. 12Garnish with sesame seeds and green onions.
  13. 13Serve with some rice.
  14. 14Allocate 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 cookerladlepan

Tips

  • Store frozen, reheat by microwaving for 3-4 minutes, mix, then microwave another 1-2 minutes if needed.