Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (30g) cornstarch (cornflour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15g) cornstarch (cornflour)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
  2. In a separate bowl, whisk together the soy sauce, sugar, rice vinegar, chicken broth, hoisin sauce, sesame oil, cornstarch, ginger, garlic powder, red pepper flakes, and minced garlic.
  3. Place the chicken in the slow cooker. Pour the sauce mixture over the chicken, ensuring it’s evenly coated.
  4. Cover and cook on High for 3-4 hours or on Low for 6-8 hours, or until the chicken is cooked through and tender.
  5. If the sauce is too thin, remove the chicken with a slotted spoon and set aside. Turn the slow cooker to High and let the sauce simmer, uncovered, for 15-20 minutes, or until it thickens to your desired consistency. (Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk into the sauce and cook for a few minutes until thickened).
  6. Return the chicken to the slow cooker and toss to coat. Garnish with sesame seeds and green onions, if desired. Serve hot.