Ingredients:
- 5 lbs (1.15 kg) Boneless, Skinless Chicken Thighs
- 1 large brown onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 cup (240 ml) Kentucky Straight Bourbon Whiskey
- ½ cup (120 ml) Low-Sodium Soy Sauce
- ½ cup (170 g) Honey
- ¼ cup (60 ml) Apple Cider Vinegar
- 2 tbsp (30 g) Tomato Paste
- 1 tbsp (15 ml) Worcestershire Sauce
- 1 tsp (5 g) smoked paprika
- ½ tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 g) Cornstarch
- 3 tbsp (45 ml) cold water (for the slurry)
- Garnish: Sliced spring onions (scallions) and toasted sesame seeds
Instructions:
- Prep the Chicken: Pat the chicken thighs thoroughly dry. Place the chopped onion, minced garlic, and grated ginger into the base of the slow cooker insert. Place the prepared chicken thighs on top of the aromatics.
- Whisk the Sauce: In a separate mixing bowl, combine the bourbon, soy sauce, honey, apple cider vinegar, tomato paste, Worcestershire sauce, smoked paprika, and black pepper. Whisk until homogenous.
- Cover and Cook: Pour the sauce over the chicken. Secure the lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. Avoid lifting the lid during the cooking time.
- Remove Chicken: Once the chicken is done (it should shred easily), carefully transfer the cooked chicken thighs to a clean cutting board, keeping the sauce in the slow cooker.
- Prepare and Thicken the Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Change the slow cooker setting to HIGH. Slowly whisk the cornstarch slurry into the hot sauce. Continue stirring constantly until the sauce boils and thickens into a glossy glaze (about 5–10 minutes).
- Shred and Toss: Shred the chicken using two forks (or dice into large chunks). Return the shredded chicken to the thickened sauce in the slow cooker. Toss well to ensure the chicken is completely coated in the sticky glaze.
- Serve: Garnish generously with sliced spring onions and toasted sesame seeds.