Chili Crisp Orange Chicken
Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add orange juice, soy sauce, mirin, and chili crisp.
- 3Add garlic powder, onion powder, black pepper, and chili flakes.
- 4Mix and let it cook on high for 3-4 hours or low for 4-5 hours.
- 5Scoop out the rendered juices and transfer them to a pan.
- 6Bring the juices to a boil to thicken slightly.
- 7Add orange marmalade, more chili crisp, rice vinegar, and ginger.
- 8Mix and bring to a simmer.
- 9Toss in a corn starch slurry and mix until thickened.
- 10Shred the chicken, pour over the orange sauce, and garnish with sesame seeds and green onions.
- 11Serve with rice.
Ingredients
- 640 oz skinless chicken thighs
- 240 ml orange juice
- 90 g soy sauce
- 45 g mirin
- 1 tbsp chili crisp
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 0 chili flakes
- 120 g orange marmalade
- 30 g chili crisp
- 30 g seasoned rice vinegar
- 20 g honey
- 10 g ginger
- 1 tbsp corn starch
- 1 tbsp water
- 500 g rice
- 0 green onions
- 0 sesame seeds
Equipment
slow cookerladlepan