Ingredients:

  • 2 kg (2.5 lbs) Boneless, skinless chicken thighs (trimmed)
  • 1/2 tsp Salt (fine sea salt)
  • 1/4 tsp Black pepper (freshly ground)
  • 180 ml (3/4 cup) Low-sodium soy sauce
  • 120 ml (1/2 cup) Honey or light brown sugar
  • 60 ml (1/4 cup) Rice vinegar (unseasoned)
  • 60 ml (1/4 cup) Ketchup (Standard tomato ketchup)
  • 1 Tbsp Fresh ginger (finely grated or minced)
  • 4 cloves Garlic (finely minced)
  • 120 ml (1/2 cup) Chicken stock or water
  • 3 Tbsp Cornstarch (cornflour)
  • 4 Tbsp Cold water
  • 2 Tbsp Toasted sesame oil (added after cooking)
  • 1 Tbsp Sesame seeds (toasted, for garnish)
  • 3 Spring onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Pat the chicken thighs dry and season lightly with salt and pepper. Place the chicken directly into the slow cooker basin.
  2. In a separate medium bowl, combine the soy sauce, honey, rice vinegar, ketchup, grated ginger, minced garlic, and chicken stock. Whisk thoroughly until the honey is fully dissolved.
  3. Pour the sauce evenly over the chicken in the slow cooker. Ensure all pieces are submerged or coated.
  4. Cover the slow cooker. Cook on Low for 6 hours or High for 3.5 hours, until the chicken is fork-tender and the internal temperature reaches 165°F (74°C).
  5. Once cooked, use tongs to transfer the chicken pieces to a clean plate or cutting board. Keep the sauce remaining in the slow cooker.
  6. Using two forks, shred the chicken into bite-sized pieces, or simply dice the thighs into uniform chunks. Return the prepared chicken to the slow cooker.
  7. In a small bowl, whisk the cornstarch (cornflour) and 4 Tbsp of cold water until completely smooth—this is the 'slurry'.
  8. Turn the slow cooker setting to High (if not already there). Slowly drizzle the cornstarch slurry into the hot sauce in the slow cooker, stirring constantly until the sauce begins to bubble and thicken into a deep, glossy glaze (5–10 minutes).
  9. Once the sauce is thick and sticky, stir in the 2 Tbsp of toasted sesame oil. This preserves the potent sesame aroma.
  10. Serve the chicken and sauce over rice or your chosen side. Garnish generously with toasted sesame seeds and thinly sliced spring onions before serving.