Directions
- 1Add chicken thighs to your crockpot and spread them evenly.
- 2Add ½ cup of light soy sauce.
- 3Add ½ cup of dark brown sugar.
- 4Add ¼ cup of hoisin sauce.
- 5Add 2 tablespoons of minced garlic.
- 6Add 2 teaspoons of ginger paste.
- 7Add red pepper flakes.
- 8Whisk all ingredients until beautifully combined and pour over the chicken thighs.
- 9Set crockpot to low for 6–8 hours.
- 10Take the lid off of the crockpot and grab a baking dish.
- 11Put the chicken and sauce into the baking dish.
- 12Throw the baking dish into the oven at 400°F (204°C) for 25-30 minutes.
- 13Pour all juices into a saucepan.
- 14Add 2 tablespoons of cold water and 2 tablespoons of corn starch to the saucepan.
- 15Whisk until you have a beautiful cornstarch slurry and pour it in the saucepan.
- 16Stir over heat until it starts to boil and thicken.
- 17Get it off the heat.
- 18Grab a bowl, put some noodles in the bowl, then add some chicken and drizzle some of the sauce on top.
- 19Sprinkle with sesame seeds and green onions.
Ingredients
- 8 chicken thighs
- 0.5 cup light soy sauce
- 0.5 cup dark brown sugar
- 0.25 cup hoisin sauce
- 2 tablespoons minced garlic
- 2 teaspoons ginger paste
- 1 handful red pepper flakes
- 2 tablespoons cold water
- 2 tablespoons corn starch
- 1 bowl noodles or rice
- 1 handful sesame seeds
- 1 handful green onions
Equipment
crockpotmeasuring cupwhiskbaking dishovensaucepancountertop burnerbowlfork
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