Ingredients:

  • 2 kg (2.5 lbs) Boneless, Skinless Chicken Thighs
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tbsp Neutral Oil (e.g., Vegetable or Canola)
  • 2 cups Freshly Squeezed Orange Juice
  • ¼ cup Reduced Sodium Soy Sauce
  • 2 tbsp Rice Vinegar
  • ½ cup Light Brown Sugar (packed)
  • 2 tbsp Fresh Orange Zest
  • 2 tbsp Fresh Ginger, minced
  • 4 cloves Garlic, minced
  • 1 tsp Sesame Oil
  • ½ tsp Red Pepper Flakes (optional, for a kick)
  • 4 tbsp Cornflour (Cornstarch)
  • 4 tbsp Cold Water
  • 2 Spring Onions (Scallions), thinly sliced (for garnish)
  • 1 tbsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prep the Chicken: Trim the chicken thighs of excess fat and cut them into 1.5-inch (4 cm) bite-sized pieces. Season lightly with salt and pepper.
  2. Combine Sauce Ingredients: In a medium bowl, whisk together the Orange Juice, Soy Sauce, Rice Vinegar, Brown Sugar, Orange Zest, Ginger, Garlic, Sesame Oil, and Red Pepper Flakes (if using).
  3. Load the Cooker: Place the seasoned chicken pieces directly into the slow cooker basin. Pour the prepared orange sauce evenly over the chicken.
  4. Cook: Secure the lid. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, or until the chicken is tender and pulls apart easily with a fork. Do not lift the lid during cooking.
  5. Remove Chicken: Once cooked, carefully use a slotted spoon to transfer all the chicken pieces to a separate plate or bowl. Keep warm.
  6. Prepare Slurry: In a small bowl, whisk the cornflour thoroughly with the cold water until smooth and milky. This is your slurry.
  7. Thicken the Sauce: Turn the slow cooker setting to HIGH (or ‘Simmer’). Slowly pour the cornflour slurry into the hot sauce in the slow cooker, whisking constantly for about 60 seconds to prevent lumps.
  8. Simmer: Allow the sauce to simmer uncovered for 5–10 minutes, or until it has noticeably thickened and achieved a glossy, syrupy consistency. It should coat the back of a spoon.
  9. Combine and Serve: Return the cooked chicken to the thickened sauce. Stir gently to ensure every piece is coated in the sticky orange glaze. Taste and adjust seasoning if needed.
  10. Garnish: Serve immediately, topped generously with sliced spring onions and toasted sesame seeds.