Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add orange juice, soy sauce, mirin, and chili crisp to the slow cooker.
- 3Add garlic powder, onion powder, and black pepper to the slow cooker. Mix and cook on high for 3-4 hours or low for 4-5 hours.
- 4Remove the rendered juices from the slow cooker and transfer them to a pan.
- 5Bring the juices to a boil to thicken slightly.
- 6Add orange marmalade, chili crisp, seasoned rice wine vinegar, and ginger to the pan.
- 7Mix and bring to a simmer.
- 8Add a corn starch slurry and mix until thickened.
- 9Shred the chicken from the slow cooker.
- 10Pour the orange sauce over the shredded chicken.
- 11Garnish with sesame seeds and green onions.
- 12Serve over rice.
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
Equipment
slow cookerladlepan
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