Directions
- 1Cut up chicken thighs into bite-sized pieces and add them to the Crock-Pot.
- 2In a separate bowl, add half a cup of soy sauce.
- 3Add one tablespoon of sesame oil.
- 4Add a quarter cup of rice vinegar.
- 5Add a quarter cup of hoisin sauce.
- 6Add a third cup of brown sugar.
- 7Add one tablespoon of minced garlic.
- 8Add a quarter teaspoon of ground ginger.
- 9Whisk all ingredients together.
- 10Pour the whisked sauce over your chicken in the Crock-Pot.
- 11Set your Crock-Pot on high for two to three hours.
- 12Once the chicken is done, in a separate bowl, mix together one tablespoon of corn starch and two tablespoons of water.
- 13Whisk the cornstarch mixture.
- 14Pour the cornstarch mixture into the Crock-Pot.
- 15Add some red pepper flakes and stir.
- 16Serve over rice.
- 17Top with sesame seeds and green onions.
Ingredients
- chicken thighs
- 0.5 cup soy sauce
- 1 tablespoon sesame oil
- 0.25 cup rice vinegar
- 0.25 cup hoisin sauce
- 0.33 cup dark brown sugar
- 1 tablespoon minced garlic
- 0.25 teaspoon ground ginger
- 1 tablespoon corn starch
- 2 tablespoons water
- red pepper flakes
- white rice
- sesame seeds
- green onions
Equipment
Crock-Potbowlwhiskspoonplate
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