When slow-cooked, honey ginger chicken thighs are juicy, sticky, and delicious. Sprinkle green onions and sesame seeds over fluffy rice and mashed potatoes. It beats takeaway and is ideal for a cosy night.
4 medium-sized chicken thighs
¼ cup soy sauce
¼ cup water
¼ cup ketchup
3 teaspoons (heaping) of garlic
¼ cup liquid type honey
1 ½ teaspoon ginger
3 tablespoons cornstarch
sesame seeds and green onion/scallions
Ingredient
Direction
Chicken thighs must be cleaned before cooking. To remove surface impurities, rinse the thighs under cold water and pat them dry with paper towels.
1
Check for fat and skin and trim as needed. Maintain moisture with a thin fat layer. Keep food safe by washing hands and utensils.
2
Following these steps ensures clean, ready-to-cook chicken thighs. To a 4 quart slow cooker/crock pot, add all ingredients except cornflour and water and spray with olive oil.
3
Check the chicken's doneness with a kitchen thermometer inserted into the thickest part and reading 165 degrees Fahrenheit.
4
Keep the slow cooker honey garlic sauce and remove the delicious chicken thighs. Cornflour slurry time.
5
Pour the slurry into the slow cooker and whisk to mix it in. After 10-15 minutes on HIGH, the sauce will thicken beautifully.
6
Bring back the chicken thighs and generously baste them with that unforgettable sauce. And they deserve all that flavour!
7
When serving, add sesame seeds and green onions for extra flavour. For a smokey kick, add red pepper flakes if you're feeling adventurous.