Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 2 tablespoons olive oil (30ml)
  • 1 cup orange juice (240ml), fresh or store-bought (no pulp is preferred)
  • 1/2 cup soy sauce (120ml), reduced sodium
  • 1/2 cup brown sugar, packed (100g)
  • 1/4 cup rice vinegar (60ml)
  • 2 tablespoons honey (40g)
  • 1 tablespoon sesame oil (15ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon ground ginger (2.5g)
  • 1/2 teaspoon red pepper flakes (optional) (1.25g)
  • 2 tablespoons cornstarch (15g)
  • 2 tablespoons cold water (30ml)
  • Sesame seeds (optional)
  • Sliced green onions (scallions) (optional)

Instructions:

  1. Toss the chicken pieces with flour, salt, and pepper in a large bowl until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches until lightly golden on all sides.
  3. In a separate bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes (if using).
  4. Place the browned chicken in the slow cooker. Pour the orange sauce over the chicken. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature reaches 74°C/165°F).
  5. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir gently. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
  6. Garnish with sesame seeds and sliced green onions (if using). Serve hot over cooked rice.