Ingredients:

  • 2 lb (900 g) boneless, skinless chicken thighs, cut into 1–1.5 pieces (or 2 lb boneless, skinless chicken breasts)
  • 1/2 tsp kosher salt (3 g) and 1/4 tsp black pepper (1 g), or to taste
  • 1–2 tbsp (15–30 ml) neutral oil (vegetable, canola, or avocado), for browning (optional)
  • Optional dredge: 1/2 cup (65 g) cornstarch and 1/4 tsp salt
  • 1/3 cup (80 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup (60 ml) rice vinegar
  • 1/3 cup (70 g) packed light brown sugar
  • 2 tbsp (30 ml) honey (or maple syrup)
  • 1/4 cup (60 ml) low-sodium chicken broth or water
  • 2 tbsp (30 ml) toasted sesame oil
  • 1 tbsp (15 ml) hoisin sauce (optional)
  • 3 cloves garlic, minced (about 9 g)
  • 1 tbsp fresh ginger, grated (about 6 g)
  • 1 tsp red pepper flakes or 1 tbsp sriracha (optional, for heat)
  • For thickening: 2 tbsp (16 g) cornstarch mixed with 2–3 tbsp (30–45 ml) cold water (slurry)
  • Alternate thickener: 1½ tbsp (12 g) arrowroot mixed with cold water (gluten-free)
  • Garnish: 2 tbsp (18 g) toasted sesame seeds
  • Garnish: 3 green onions (scallions), thinly sliced
  • Optional finish: 1 tsp rice vinegar or lime juice to brighten (5 ml)

Instructions:

  1. Prep the chicken: trim and cut chicken into 1–1.5 pieces; season with 1/2 tsp kosher salt and 1/4 tsp black pepper. If using the optional dredge, toss pieces lightly in 1/2 cup cornstarch and shake off excess.
  2. Optional browning: heat 1–2 tbsp neutral oil in a hot skillet and brown chicken in batches 1–2 minutes per side until golden (it will not be fully cooked). Transfer browned pieces to the crockpot.
  3. Mix the sauce: whisk together 1/3 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/3 cup packed light brown sugar, 2 tbsp honey, 1/4 cup chicken broth or water, 2 tbsp toasted sesame oil, 1 tbsp hoisin (optional), 3 minced garlic cloves, 1 tbsp grated ginger, and red pepper flakes or sriracha if using. Taste and adjust sweet-salty-acid balance.
  4. Combine in the crockpot: pour the sauce over the chicken and stir gently to coat. Cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
  5. Thicken the sauce and finish: remove 1/2 cup cooking liquid into a small bowl and whisk in the cornstarch slurry until smooth. Stir slurry back into the crockpot and cook on HIGH or use the sauté setting for 5–10 minutes until the sauce is glossy and thickened and clings to the chicken. Alternative crisp finish: remove chicken, reduce and thicken sauce on the stove, toss chicken in a bit of glaze and quickly pan-sear, broil, or air-fry 3–5 minutes to crisp edges.
  6. Garnish and serve: sprinkle toasted sesame seeds and sliced green onions over the chicken. Add a splash of rice vinegar or lime juice to brighten, if desired. Serve over steamed rice or with stir-fried greens.