Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp cornstarch (for coating)
  • 2 tbsp neutral oil
  • 0.5 cup low sodium soy sauce
  • 0.25 cup rice vinegar
  • 0.25 cup hoisin sauce
  • 3 tbsp brown sugar, packed
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp toasted sesame oil
  • 4 whole dried red chilies
  • 2 tbsp water
  • 1 tbsp cornstarch (for slurry)
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Toss chicken thigh pieces in a bowl with 3 tablespoons of cornstarch until evenly coated and matte.
  2. Heat neutral oil in a large non-stick skillet over medium-high heat. Sear chicken in batches for 2 minutes per side until a pale golden crust forms.
  3. In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, ginger, garlic, tomato paste, and toasted sesame oil until emulsified.
  4. Transfer the seared chicken and dried red chilies to a 6-quart slow cooker. Pour the sauce mixture over the chicken.
  5. Cover and cook on Low for 4 hours until the chicken is tender and the collagen has broken down.
  6. Whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the slow cooker 20-30 minutes before serving to thicken the glaze.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.