# Chili Crisp Orange Chicken

This recipe shows how to make a high-protein, slow-cooked orange chicken dish that's perfect for meal prepping.

- 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 wine vinegar
- 20 g honey
- 10 g ginger
- 8 g corn starch
- 15 ml water
- 10 green onions
- 10 sesame seeds
- 10 black sesame seeds
- 500 g rice

## 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, and black pepper.
4. Mix and cook on high for 3-4 hours or low for 4-5 hours.
5. Remove the rendered juices from the slow cooker and transfer to a pan.
6. Bring the juices to a boil and let it thicken for about 20 minutes.
7. Add orange marmalade, chili crisp, rice vinegar, and ginger to the pan.
8. Mix and bring to a simmer.
9. Add corn starch slurry and mix until thickened.
10. Shred the chicken.
11. Pour the orange sauce over the shredded chicken.
12. Garnish with sesame seeds and green onions.
13. Serve with rice.

## Equipment

- slow cooker
- ladle
- pan

## Source

- Original video: https://www.instagram.com/reel/DCM1ggCyLEc/?igsh=MWx0eGM3Y2pmeDlrNg==
- Recipe page: https://www.cliprecipe.com/recipe/872b09ee-2661-48b4-b851-e92499ad5c7a
- Extracted: 2025-01-08

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