Chili Crisp Orange Chicken
Serves 10
Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add orange juice, soy sauce, mirin, and chili crisp.
- 3Add seasonings of your choice.
- 4Mix and let it cook on high for 3-4 hours or low for 4-5 hours.
- 5Scoop out the rendered juices.
- 6Transfer to a pan and bring to a boil for about 20 minutes to reduce.
- 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 your chicken.
- 11Pour over your orange sauce.
- 12Garnish with sesame seeds and green onions.
- 13Serve with some rice and enjoy.
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
- 1 Tbsp corn starch
- 1 Tbsp water
- 500 g rice
- green onions
- sesame seeds
Equipment
slow cookertongsknifecutting boardbowlsladlepan
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