Ingredients:

  • 2 lbs Boneless, skinless chicken thighs or breasts
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Packed light brown sugar
  • 1/2 cup Water or low-sodium chicken broth
  • 1/4 cup Unseasoned rice vinegar
  • 2 tablespoons Fresh ginger, grated or finely minced
  • 4 cloves Garlic, minced
  • 1 teaspoon Toasted sesame oil
  • 3 tablespoons Cornstarch
  • 3 tablespoons Cold water (for slurry)
  • 3 Spring onions, thinly sliced (for garnish)
  • 1 tablespoon Sesame seeds, toasted (for garnish)

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, water/broth, rice vinegar, grated ginger, minced garlic, and sesame oil until the sugar is mostly dissolved.
  2. Place the chicken thighs or breasts directly into the bottom of the slow cooker insert.
  3. Pour the entire sauce mixture evenly over the chicken. Cover and cook on Low for 7–8 hours or High for 4 hours.
  4. Once cooked, remove the chicken and either shred it using two forks or leave the pieces whole. Return the chicken to the sauce in the cooker.
  5. Whisk the cornstarch and 3 tablespoons of cold water together until smooth to create the slurry. Pour the slurry into the hot sauce mixture in the Crockpot, stirring gently but thoroughly.
  6. Switch the slow cooker to the High setting (if necessary) and let the sauce cook uncovered for 15–20 minutes, stirring occasionally, until the sauce has visibly thickened and become glossy.
  7. Toss the chicken pieces thoroughly in the thickened sauce. Garnish generously with sliced spring onions and toasted sesame seeds before serving over rice.