# Chili Crisp Orange Chicken

This slow-cooked orange chicken packs 40 grams of protein per serving and only 10 grams of fat.

- 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

## Instructions

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

## Equipment

- slow cooker
- ladle
- pan

## Source

- Original video: https://www.tiktok.com/t/ZTYtAJG1N/
- Recipe page: https://www.cliprecipe.com/recipe/4cd68144-b083-44b8-8509-aab704eaa897
- Extracted: 2024-12-28

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