Ingredients
For the Chicken
- 2½ lbs boneless skinless chicken thighs (or chicken breasts)
- 1/3 cup soy sauce
- 1/2 cup chicken broth
- 3 Tbsp chili crisp (plus more for serving)
- 3-4 Tbsp honey
- 1 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 8 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp fish sauce
- Salt and pepper, optional to taste
- 1 Tbsp rice vinegar
- 1 tsp sesame seeds
- 3-4 green onions, sliced
To Thicken
- 2 Tbsp cornstarch
- 2 Tbsp cold water
Spicy Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 Tbsp sriracha
- 2 tsp ketchup
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- Pinch of kosher salt
- Water, as needed to thin
Ideas For Serving
- Cooked jasmine rice
- Shelled edamame
- Shredded carrots
- Thinly sliced cucumbers
- Green onions
- Sesame seeds
- Lime wedges
- Extra chili crisp
Instructions
- Make the sauce: In a 6-8 quart slow cooker, whisk together soy sauce, chicken broth, chili crisp, honey, brown sugar, toasted sesame oil, minced garlic, grated ginger, fish sauce, salt, and pepper. Taste and adjust as desired.
- Slow cook the chicken: Place the chicken thighs in the sauce, coating them well. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken shreds easily with a fork and reaches an internal temperature of 165°F (74°C).
- Shred the chicken: Transfer cooked chicken to a large bowl and shred using two forks. Keep aside while thickening the sauce.
- Thicken the sauce: Pour the cooking liquid from the slow cooker into a medium saucepan. Bring it to a gentle simmer over medium heat. Whisk together cornstarch and cold water to make a slurry, then slowly whisk it into the simmering sauce. Continue stirring and simmer for 3-5 minutes until the sauce is thick and glossy.
- Add sauce to chicken: Return shredded chicken to the slow cooker or a large bowl and pour the thickened sauce over it. Toss thoroughly to coat all the chicken pieces evenly.
- Finish: Stir in sesame seeds and sliced green onions. Just before serving, add 1 teaspoon of rice vinegar to brighten the flavors and balance the richness.
- Make the spicy yum yum sauce (optional): Whisk together mayonnaise, sriracha, ketchup, rice vinegar, garlic powder, kosher salt, and enough water to reach a drizzleable consistency.
- Build the bowls: Divide cooked jasmine rice among bowls, then top with shredded chili crisp chicken. Add toppings such as shelled edamame, shredded carrots, sliced cucumbers, green onions, and sesame seeds. Drizzle generously with spicy yum yum sauce and add extra chili crisp if desired.
Notes
- You can substitute chicken breasts for thighs if preferred, adjusting cooking times slightly.
- Using the stovetop to thicken the sauce activates the cornstarch better and results in a silkier glaze compared to thickening directly in the slow cooker.
- The final addition of rice vinegar adds brightness and balances sweetness without making the dish taste vinegary.
- For a milder flavor, use mild chili crisp instead of regular.
- Cooking jasmine rice in chicken bone broth adds extra depth and protein to the bowls.
- The spicy yum yum sauce is optional but adds a creamy, tangy heat complementing the chili crisp chicken beautifully.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Asian Fusion
