Ingredients:
- 2 kg (approx. 2.5–3 lbs) Boneless, Skinless Chicken Thighs
- 1 medium Yellow Onion, roughly diced
- 1/4 tsp Black Pepper
- 240 ml (1 cup) Low-Sodium Soy Sauce (or Tamari for gluten-free)
- 120 ml (1/2 cup) Unseasoned Rice Vinegar
- 100 g (1/2 cup, packed) Light Brown Sugar
- 60 ml (1/4 cup) Honey or Maple Syrup
- 2 tbsp Fresh Ginger, finely grated
- 4 cloves Garlic, minced
- 1 tsp Toasted Sesame Oil (for sauce)
- 1 tsp Sriracha or equivalent chilli sauce (Optional)
- 3 tbsp Cornflour (Cornstarch)
- 60 ml (1/4 cup) Cold Water or Chicken Stock
- 1 tbsp Toasted Sesame Oil (for finishing shine)
- Spring Onions (scallions), thinly sliced (Garnish)
- Toasted Sesame Seeds (Garnish)
Instructions:
- Prepare the Sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, honey, grated ginger, minced garlic, 1 tsp sesame oil, and sriracha (if using) until the sugar is mostly dissolved.
- Load the Crock Pot: Lightly grease the slow cooker insert. Spread the diced yellow onion evenly across the bottom. Place the chicken thighs on top of the onions and sprinkle with black pepper. Pour the prepared Teriyaki sauce mixture evenly over the chicken. Do not stir.
- Slow Cook: Cover the pot. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chicken is done when it is fork-tender.
- Shred and Thicken: Carefully remove the chicken from the slow cooker and shred it into bite-sized pieces. Set aside. Prepare the Slurry: In a small cup, whisk the cornflour with the cold water until completely smooth. Switch the slow cooker setting to HIGH. Pour the cornflour slurry into the hot sauce, whisking constantly for about 1 minute until the sauce begins to bubble and thicken significantly.
- Finish and Serve: Return the shredded chicken to the thickened sauce and stir well to ensure every piece is thoroughly coated. Stir in the final tablespoon of toasted sesame oil for aroma and shine. Serve immediately, garnished generously with sliced spring onions and toasted sesame seeds.