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