Chili Crisp Orange Chicken
Serves 2
Directions
- 1Add boneless skinless chicken thighs to your slow cooker along with orange juice, soy sauce, mirin, and chili crisp.
- 2Add seasonings of choice and mix.
- 3Cook on high for 3-4 hours or low for 4-5 hours.
- 4Scoop out all the rendered juices with a ladle and transfer to a pan.
- 5Bring that up to a boil to let it thicken slightly.
- 6Add orange marmalade, more chili crisp, some rice vinegar, and a little bit of ginger.
- 7Give it a mix and bring it up to a simmer.
- 8Toss in a cornstarch slurry and mix that around until it's thickened.
- 9Shred your chicken and pour over your orange sauce.
- 10Garnish with sesame seeds and green onions and serve with some rice.
Ingredients
- 12.8 oz boneless skinless chicken thighs
- 48 ml orange juice
- 18 g soy sauce
- 9 g mirin
- 3 g chili crisp
- 0.2 Tbsp garlic powder
- 0.2 Tbsp onion powder
- 0.2 tsp black pepper
- to taste chili flakes
- 24 g orange marmalade
- 6 g chili crisp
- 6 g seasoned rice vinegar
- 4 g honey
- 2 g ginger
- 0.2 Tbsp corn starch
- 0.2 Tbsp water
- 100 g rice of choice (dry weight)
- green onions
- sesame seeds
- black sesame seeds
Equipment
slow cookertongsladlepan
Tips
- Cook high: 3-4 hours or low: 4-5 hours.
- Store frozen, reheat by microwaving for 3-4 minutes, mix, then microwave another 1-2 minutes if needed.
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