Chili Crisp Orange Chicken
Serves 10
Directions
- 1Add boneless skinless chicken thighs to your slow cooker along with orange juice, soy sauce, mirin, and chili crisp.
- 2Add some seasonings of choice and give that a mix.
- 3Let it cook based off the instructions shown on screen.
- 4Use a ladle to scoop out all those rendered juices that are now infused with orange juice and chili flavors 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 till it's thicken.
- 9Shred your chicken, pour over your orange sauce, and garnish with sesame seeds and green onions.
- 10Serve 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
- 8 g corn starch
- 15 ml water
- 500 g rice of choice
- green onions
- sesame seeds
- black sesame seeds
Equipment
slow cookerladlepan
Tips
- High: 3-4 hours OR Low: 4-5 hours
- Remove all liquid from slow cooker, bring to boil for ~20 minutes to reduce.
- Store frozen, reheat by microwaving for 3-4 minutes, mix, then microwave another 1-2 minutes if needed
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