Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs, trimmed and cut into 2.5 cm pieces
  • 1/3 cup quality bourbon
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed light brown sugar
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp apple cider vinegar
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Trim the 2.5 lbs of chicken thighs of excess fat and slice into 2.5 cm bite-sized pieces.
  2. In the slow cooker insert, whisk together the 1/3 cup bourbon, 1/2 cup soy sauce, 2 tbsp apple cider vinegar, and 2 tbsp honey.
  3. Stir in the 3 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes.
  4. Add the 1/3 cup light brown sugar and whisk until the granules are mostly dissolved into the liquid.
  5. Place the chicken pieces into the sauce, tossing them until every piece is fully coated in the dark liquid.
  6. Cover and cook on LOW for 4 hours.
  7. About 20 minutes before serving, whisk the 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until a smooth, white liquid forms.
  8. Pour the slurry into the slow cooker and stir gently. Cover and cook for another 15-20 minutes until the sauce is thick and bubbling.
  9. The chicken should be opaque and easy to pull apart with a spoon, and the sauce should coat the back of that spoon without running off.
  10. Turn off the heat and let it sit for 5 minutes before serving over rice to allow the glaze to set further.