Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs
  • Salt and Black Pepper, to taste
  • 1 Tbsp Vegetable or Canola Oil
  • 1/2 cup Bourbon Whiskey
  • 1/2 cup low sodium Soy Sauce
  • 1/2 cup Honey
  • 1/4 cup packed Light Brown Sugar
  • 1/4 cup Ketchup
  • 1 Tbsp Rice Wine Vinegar
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup Cold Water
  • 2 Tbsp Cornstarch (Corn Flour)
  • 1 Tbsp Sesame Seeds, for garnish
  • 2 stalks Spring Onions (Scallions), sliced, for garnish

Instructions:

  1. Pat the chicken thighs dry thoroughly. Season lightly with salt and pepper. Optionally, heat the oil in a large skillet and sear the chicken for 2-3 minutes per side until lightly browned. Transfer the chicken thighs directly to the bottom of the slow cooker insert.
  2. In a medium bowl, whisk together the Bourbon, soy sauce, honey, brown sugar, ketchup, rice wine vinegar, minced garlic, grated ginger, and red pepper flakes until the brown sugar is fully dissolved.
  3. Pour the prepared Bourbon sauce evenly over the chicken thighs. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fall-apart tender.
  4. Once cooked, carefully remove the chicken from the slow cooker, reserving the liquid. Switch the slow cooker setting to HIGH. In a small bowl, whisk together the cold water and cornstarch until a smooth slurry forms. Slowly pour the slurry into the hot sauce, whisking continuously for 30 seconds. Allow the sauce to simmer for 5–10 minutes until visibly thickened.
  5. Shred or slice the cooked chicken. Return the meat to the thickened sauce in the slow cooker and stir gently to coat completely. Serve hot, garnished generously with sliced spring onions and sesame seeds.