Ingredients:

  • 5 lbs (1.1 kg) Boneless, Skinless Chicken Thighs or Chicken Breasts, cut into 1-inch pieces
  • 1 tsp (5 ml) Neutral Cooking Oil (e.g., Canola)
  • Salt and freshly cracked Black Pepper, to season
  • ½ cup (120 ml) Low-Sodium Soy Sauce
  • ½ cup (120 ml) Clear Honey
  • ¼ cup (60 ml) Brown Sugar (lightly packed)
  • ¼ cup (60 ml) Rice Vinegar (unseasoned)
  • 3 Tbsp (45 ml) Ketchup
  • 3 cloves Garlic, minced
  • 1 Tbsp (15 ml) Fresh Ginger, grated
  • ½ tsp (2.5 ml) Red Pepper Flakes
  • 3 Tbsp (45 ml) Cornflour (Cornstarch)
  • 4 Tbsp (60 ml) Cold Water
  • 1 Tbsp (15 ml) Toasted Sesame Oil
  • 2 Tbsp (30 ml) Sesame Seeds, toasted, for garnish
  • 4 Spring Onions (Scallions), finely sliced, for garnish

Instructions:

  1. Prepare the Chicken: Trim any excess fat from the chicken pieces and pat them thoroughly dry. Season lightly with salt and pepper.
  2. Combine Sauce Ingredients: In a large bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, ketchup, minced garlic, grated ginger, and red pepper flakes until the sugar is mostly dissolved.
  3. Load the Crockpot: Lightly grease the slow cooker basin with 1 tsp of neutral oil. Place the chicken pieces evenly in the bottom of the pot. Pour the prepared sticky sauce evenly over the chicken.
  4. Set to Cook: Cover the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours. Do not lift the lid during cooking.
  5. Make the Slurry: After the cooking time, the chicken should be fork-tender. In a small bowl, whisk together the cornflour (cornstarch) and cold water until smooth.
  6. Thicken the Sauce: Switch the slow cooker setting to High. Pour the cornflour slurry directly into the sauce in the crockpot and whisk well. Allow the sauce to simmer for about 5-10 minutes, or until the sauce has thickened significantly into a syrupy, glossy glaze.
  7. Finish and Serve: Return the chicken to the thick sauce and stir gently to coat completely. Stir in the toasted sesame oil. Ladle the sticky sesame chicken over rice or noodles, and garnish generously with toasted sesame seeds and sliced spring onions.