Chili Crisp Orange Chicken

Chili Crisp Orange Chicken

5 mins
Serves 10
Serves

Directions

  1. 1.

    Add boneless, skinless chicken thighs to slow cooker.

  2. 2.

    Add orange juice, soy sauce, mirin, and chili crisp.

  3. 3.

    Add garlic powder, onion powder, and black pepper.

  4. 4.

    Mix and cook on high for 3-4 hours or low for 4-5 hours.

  5. 5.

    Remove the rendered juices from the slow cooker and transfer to a pan.

  6. 6.

    Bring to a boil to thicken slightly for about 20 minutes.

  7. 7.

    Add orange marmalade, chili crisp, rice vinegar, and ginger to the pan.

  8. 8.

    Mix and bring to a simmer.

  9. 9.

    Add corn starch slurry and mix until thickened.

  10. 10.

    Shred chicken and pour the orange sauce over it.

  11. 11.

    Garnish with sesame seeds and green onions.

  12. 12.

    Serve over rice.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

  12. 12.

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
  • 500 g rice
  • green onions
  • sesame seeds
  • black sesame seeds

Equipment

slow cooker ladle pan

Tips

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