# Chili Crisp Orange Chicken

This slow-cooked orange chicken packs 40 grams of protein per serving and only 10 grams of fat.

- 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 vinegar
- 20 g honey
- 10 g ginger
- 8 g corn starch
- 15 ml water
- 0 green onions
- 0 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 the ingredients and let it cook on high for 3-4 hours or low for 4-5 hours.
5. Scoop out the rendered juices and transfer them to a pan.
6. Bring the juices to a boil to thicken slightly.
7. Add orange marmalade, chili crisp, rice vinegar, and ginger to the pan.
8. Mix and bring to a simmer.
9. Toss in the corn starch slurry and mix until thickened.
10. Shred the chicken and pour the orange sauce over it.
11. Garnish with sesame seeds and green onions.
12. Serve with rice.

## Equipment

- slow cooker
- ladle
- pan

## Source

- Original video: https://www.tiktok.com/t/ZTYwKjgeM/
- Recipe page: https://www.cliprecipe.com/recipe/f6e3c8bd-4149-42dc-9fc6-d92b78ec6158
- Extracted: 2025-01-28

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