Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp bourbon (optional, or substitute with apple juice)
- 2 tbsp honey
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch + 2 tbsp cold water (for thickening)
- Sesame seeds and sliced scallions for garnish
Instructions
- In a slow cooker, combine soy sauce, brown sugar, bourbon, honey, garlic, ginger, rice vinegar, and red pepper flakes. Stir well.
- Add chicken pieces and coat evenly with the sauce.
- Cover and cook on low for 4 hours or high for 2 hours.
- Remove 1 cup of sauce and mix with cornstarch and water in a bowl. Return sauce to crock pot and stir well.
- Cover and cook 15 more minutes on high until sauce thickens.
Optional: broil on high for 2–3 minutes for extra caramelization. - Garnish with sesame seeds and scallions before serving.
Notes
- For best texture and juiciness, use chicken thighs rather than breasts.
- If avoiding alcohol, use apple juice or broth instead of bourbon.
- Serve over steamed rice, noodles, or roasted vegetables for a complete meal.
- Leftovers reheat well and make great meal prep lunches.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: American Asian Fusion
- Diet: None specified
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 320 Kcal
- Sugar: 16g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 95mg
