Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 3 tbsp vegetable oil
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup brown sugar, packed
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a bowl, toss the chicken chunks with cornstarch, salt, and pepper until evenly coated.
  2. Heat vegetable oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes per side until a light golden crust forms. Transfer the seared chicken to the slow cooker.
  3. In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, hoisin, minced ginger, minced garlic, sesame oil, and red pepper flakes.
  4. Pour the sauce over the chicken in the slow cooker, stirring gently to ensure every piece is submerged. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the chicken is tender.
  5. About 30 minutes before serving, whisk cornstarch and water to create a slurry and stir it into the slow cooker.
  6. Leave the lid off for the final 30 minutes on HIGH heat to allow the sauce to reduce into a thick, glossy glaze.
  7. Stir in the sliced green onions and toasted sesame seeds just before plating.