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