Description
Tender, juicy boneless chicken thighs slow cooked in a bold honey, soy sauce, rice vinegar, garlic, and ginger glaze, then finished with a cornstarch slurry to create a thick, glossy dark amber sauce that clings to every piece.
Ingredients
- 2 lbs (900g) boneless skinless chicken thighs, trimmed
- ½ cup (120ml) honey
- ⅓ cup (80ml) soy sauce
- 2 tablespoons (30ml) rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon (6g) fresh ginger, grated
- 1 tablespoon (6g) cracked black pepper
- 2 tablespoons (15g) cornstarch
- 2 tablespoons (30ml) water
- 3 scallions, thinly sliced green parts only
- 1 tablespoon (9g) toasted white sesame seeds
Instructions
- In a bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and cracked black pepper until fully combined.
- Place the trimmed chicken thighs in the slow cooker insert in a single layer. Pour the honey soy glaze evenly over the chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours until the chicken is completely tender and cooked through.
- Remove the chicken thighs and set aside on a plate. Pour the cooking liquid into a small saucepan and bring to a simmer over medium heat.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the simmering cooking liquid and whisk constantly for 2–3 minutes until the sauce thickens into a glossy, dark amber glaze that coats the back of a spoon.
- Return the chicken to the slow cooker or a serving dish and pour the thickened glaze over the top.
- Garnish with sliced scallions and toasted sesame seeds. Serve immediately over steamed rice.
Notes
- Do not skip the cornstarch slurry step — the cooking liquid is thin straight from the slow cooker and needs reducing and thickening to become the glossy, restaurant-quality glaze that makes this dish so impressive.
- Trim any excess fat from the chicken thighs before cooking — it renders out during the long slow cook and can make the sauce greasy if left on.
- LOW and slow always produces the most tender, flavorful result — cook on HIGH only when pressed for time.
- Prep Time: 10 minutes
- Cook Time: 5 hours