Sort ingredients
vanwajt
QR Code
Listen
Pdf
Place chicken thighs in slow cooker.
Add orange juice, soy sauce, mirin, chili crisp, garlic powder, onion powder, and black pepper.
Cook on High for 3-4 hours or Low for 4-5 hours.
Remove all liquid from slow cooker.
Bring to boil for ~20 minutes to reduce.
In a separate bowl, combine orange marmalade, chili crisp, seasoned rice vinegar, honey, and ginger paste or minced ginger.
In a small bowl, whisk together corn starch and water to create a slurry.
Add the orange sauce mixture to the reduced liquid in the slow cooker.
Add the corn starch slurry to the sauce.
Place over heat for 30 seconds, mix until thick.
Add the thickened sauce to the chicken.
Add salt to taste (if needed).
Cook 500g rice of choice (dry weight).
Allocate chicken and rice evenly across 10 servings.
Garnish with green onions and sesame seeds.
Store frozen, reheat by microwaving for 3-4 minutes, mix, then microwave another 1-2 minutes if needed.