# 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: 5 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## 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

## 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, black pepper, and chili flakes.
4. Mix and let it cook on high for 3-4 hours or low for 4-5 hours.
5. Scoop out the rendered juices and transfer them to a pan.
6. Bring the juices to a boil to thicken slightly.
7. Add orange marmalade, more chili crisp, rice vinegar, and ginger.
8. Mix and bring to a simmer.
9. Toss in a corn starch slurry and mix until thickened.
10. Shred the chicken, pour over the orange sauce, and garnish with sesame seeds and green onions.
11. Serve with rice.

## Equipment

- slow cooker
- ladle
- pan

## Source

- Original video: https://www.facebook.com/share/r/19qTmcVpDr/
- Recipe page: https://www.cliprecipe.com/recipe/5849ab45-9066-4e92-97a4-e5c47f269434
- Extracted: 2025-01-07

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