Put chicken and a spoonful of brown sugar in the slow cooker to make a dish similar to the one from your favorite takeout place.

 

1.5 pounds of chicken thighs without skin or bones

Salsa de soja, media taza.

1 and 1/4 cups of honey and 1/4 cup of colored sugar

1/4 cup of rice vinegar

One small spoon of chopped garlic

One teaspoon of grated ginger.

1/4 cup of water

1/4 cup of cornstarch

Sprinkle sesame seeds on top.

To decorate, use chopped green onions.



How to Keep Up



Place the chicken thighs in the bottom of the slow cooker.

Mix the rice vinegar, brown sugar, soy sauce, honey, grated ginger, and minced garlic in a bowl and stir well.

Cover the chicken thighs with the sauce by pouring it on top.

After seasoning and cooking the chicken, cover it and let it simmer for at least four to five hours, or cook on high for two to three hours.

Remove the chicken from the slow cooker once it has finished cooking and set it aside.

Mix the cornstarch and water in a small bowl until it becomes a thick mixture.

Combine the thick liquid with the sauce in the slow cooker and stir thoroughly.

Cook over high heat for about ten to fifteen minutes until the sauce thickens. Then, lower the heat to medium and let it simmer.

Cover the chicken with the thick sauce and return it to the slow cooker.

Sprinkle chopped green onions and sesame seeds on top of the chicken before serving it with rice or any side dish you prefer.



Advice and Different Options

You can add a small amount of sriracha or red pepper flakes to the sauce for some extra spiciness if you like it hotter. To make it without gluten, substitute tamari for soy sauce. If you prefer white meat, you can also use chicken breasts instead. Just make sure to cook them for a bit less time to prevent them from becoming dry.