1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup cornstarch
2 tablespoons vegetable oil
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup honey
2 tablespoons tomato paste
2 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon crushed red pepper flakes
2 tablespoons water
2 tablespoons cornstarch
2 green onions, sliced, for garnish
Sesame seeds, for garnish
Directions
1. In a large bowl, toss the chicken pieces with 1/4 cup of cornstarch until evenly coated.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Transfer the chicken to the slow cooker.
3. In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, tomato paste, brown sugar, garlic, ginger, and crushed red pepper flakes.
4. Pour the sauce over the chicken in the slow cooker, ensuring all pieces are coated.
5. Cover and cook on low for 4-5 hours, or until the chicken is tender.
6. In a small bowl, mix the 2 tablespoons of water with 2 tablespoons of cornstarch to create a slurry.
7. About 30 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken the sauce.
8. Once the sauce has thickened, serve the chicken hot, garnished with sliced green onions and sesame seeds.
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Variations & Tips
For a spicier version, increase the amount of crushed red pepper flakes or add a dash of Sriracha to the sauce. You can also substitute chicken breast for thighs if you prefer a leaner cut of meat. For a gluten-free option, use tamari instead of soy sauce. If you’re looking to add more vegetables, consider including bell peppers or carrots in the slow cooker with the chicken.
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