Ingredients:

  • 1 kg boneless, skinless chicken thighs
  • 180 ml honey
  • 120 ml low-sodium soy sauce
  • 60 ml rice vinegar
  • 30 g tomato paste
  • 10 g toasted sesame oil
  • 5 g red pepper flakes
  • 30 g fresh garlic, minced
  • 15 g fresh ginger, grated
  • 1 medium yellow onion, finely diced
  • 30 g cornstarch
  • 45 ml cold water
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to prevent excess moisture from diluting the sauce.
  2. Place the finely diced yellow onion at the bottom of the slow cooker to act as a rack for the meat.
  3. In a medium mixing bowl, whisk together the honey, low-sodium soy sauce, rice vinegar, tomato paste, grated ginger, and toasted sesame oil until emulsified.
  4. Place the chicken on top of the onions and pour the honey-soy mixture over the top. Cover and cook on High for 4 hours (or Low for 6 hours).
  5. Thirty minutes before serving, stir in the minced fresh garlic and the red pepper flakes.
  6. In a small cup, whisk the cornstarch and cold water to create a smooth slurry. Stir the slurry into the slow cooker liquid. Cover and cook for the remaining 30 minutes until the sauce achieves a glossy, thick consistency.
  7. Garnish with sliced green onions and toasted sesame seeds before serving over steamed rice.