I got this recipe from another food blog called:
I made this yesterday and while it involved a bit of prep work – it was well worth it. This recipe is not something I would make often just because of the amount of honey used however it really is quite the dinner. I served it over quinoa as opposed to rice. Really you just need something to absorb some of the delicious sauce.
- 3 pounds boneless skinless chicken thighs (use whatever pieces you like – dark meat is just more moist – I use bone in chicken thighs and skinned them myself)
- salt and pepper to taste
- 3/4 cup honey
- 1/2 cup low sodium soy sauce
- 1/2 cup minced onion (I just finely grated one small onion)
- 1/4 cup plus 2 tablespoons ketchup
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 tablespoon minced or grated fresh ginger
- 4 cloves garlic, peeled and minced – I used 5 because you can never have enough garlic!)
- 3/4 teaspoon crushed red pepper flakes
- 4 teaspoons cornstarch
- 1/4 cup of water
Very lightly season the chicken with salt and pepper and sear them in a frying pan to brown them slightly. Then place them in the slow cooker.
Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.
Use tongs or a slotted spoon to transfer the chicken to a plate and cover lightly with foil, leaving the pan juices in the slow cooker.
Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Re-cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.
Carefully transfer the chicken back into the slow-cooker. Serve the pieces of chicken over the hot cooked rice (or whatever you fancy), spoon the sauce over the chicken and garnish with sesame seeds and sliced scallions.