Ingredients:

  • 900 g (2 lb) Boneless, skinless chicken thighs (OR breasts)
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 250 ml (1 cup) Low-sodium soy sauce (or Tamari)
  • 120 ml (½ cup) Honey or maple syrup
  • 80 ml (⅓ cup) Rice vinegar (unseasoned)
  • 60 g (¼ cup, packed) Light brown sugar
  • 2 Tbsp Fresh ginger, finely grated
  • 4 cloves Garlic, minced
  • ½ tsp Red pepper flakes (optional)
  • 4 Tbsp (60 ml) Cold Water
  • 2 Tbsp (30 g) Cornflour (Cornstarch)
  • 2 Tbsp (30 ml) Toasted sesame oil
  • Toasted sesame seeds (for garnish)
  • 3 spring onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Pat the chicken pieces dry and season lightly with salt and pepper. Place the chicken in the bottom of the slow cooker.
  2. In a separate bowl, whisk together the sauce base: soy sauce, honey, vinegar, brown sugar, ginger, garlic, and red pepper flakes (if using). Pour the sauce mixture evenly over the chicken, ensuring it is mostly submerged.
  3. Secure the lid on the slow cooker. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours. The chicken should easily pull apart with a fork.
  4. Once cooked, carefully remove the chicken from the slow cooker and set aside. Using two forks, shred the chicken or dice it into bite-sized cubes.
  5. Prepare the Slurry: In a small bowl, whisk together the 4 Tbsp cold water and 2 Tbsp cornflour until completely smooth and lump-free.
  6. Increase the slow cooker setting to HIGH (or transfer the liquid to a small saucepan on the hob). Slowly whisk the cornflour slurry into the simmering sauce. Allow the sauce to bubble gently for 3–5 minutes, whisking occasionally, until it has thickened significantly and become glossy.
  7. Return the shredded or diced chicken to the thickened sauce. Stir gently to coat everything thoroughly. Turn the slow cooker off and stir in the toasted sesame oil.
  8. Garnish generously with toasted sesame seeds and sliced spring onions before serving, typically over steamed rice.