# Chili Crisp Orange Chicken

This recipe shows how to make chili crisp orange chicken in a slow cooker.

- Servings: 10 servings
- Total time: 59 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 64 oz 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
- 8 g corn starch
- 15 ml water
- 500 g rice
- 0 green onions
- 0 sesame seeds
- 0 black sesame seeds

## Instructions

1. Add boneless skinless chicken thighs to the slow cooker.
2. Add orange juice, soy sauce, mirin, and chili crisp.
3. Add garlic powder, onion powder, and black pepper.
4. Mix and let it cook on high for 3-4 hours or low for 4-5 hours.
5. Remove the liquid and transfer to a pan.
6. Bring to a boil and let it thicken for 20 minutes.
7. Add orange marmalade, more chili crisp, rice vinegar, and ginger.
8. Mix and bring to a simmer.
9. Add corn starch slurry, mix until thickened.
10. Shred chicken, pour the sauce over it.
11. Garnish with sesame seeds and green onions.
12. Serve over rice.

## Equipment

- slow cooker
- ladle
- pan
- fork

## Source

- Original video: https://www.instagram.com/reel/DCM1ggCyLEc/?igsh=MTlraHNoN2VzMjBsZw==
- Recipe page: https://www.cliprecipe.com/recipe/425c36c3-0ce1-4ded-a033-1e840426bcfb
- Extracted: 2025-02-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt