Description
A comforting and easy-to-make dish that’s sweet, salty, and slightly spicy, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons sesame oil
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a bowl, mix together the soy sauce, rice vinegar, brown sugar, hoisin sauce, minced ginger, garlic, and red pepper flakes.
- Stir until the sugar dissolves and the sauce looks smooth.
- Place the chicken in the crockpot and pour the sauce over the chicken, ensuring each piece is coated.
- Cook on low for 4-6 hours or high for 2-3 hours until the chicken is cooked through.
- Once cooked, remove the chicken and shred it with two forks.
- In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry and stir into the remaining sauce in the crockpot.
- Cook on high for an additional 30 minutes to thicken the sauce.
- Return the shredded chicken to the crockpot, stir to coat in the sauce, and serve over rice, garnished with green onions and sesame seeds.
Notes
For extra flavor, consider searing the chicken before cooking it in the crockpot.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 80mg