This recipe for Honey Garlic Chicken is cooked in the slow cooker with just 5 minutes preparation needed. It cooks up a sticky, Asian style sauce and super tender meat.
Put everything APART FROM the cornflour, into the slow cooker (crock pot). Give it a good stir.
Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
When the chicken is tender and falling apart, scoop out a couple of tablespoons of the liquid and mix into the cornflour in a small bowl or mug. Whisk until totally smooth and add back into the chicken mixture.
Gently shred the chicken with two forks and stir thoroughly so that the cornflour is distributed.
You may find that the sauce thickens almost instantly (depending on how long it takes you to shred the chicken), if it doesn't, just leave in the slow cooker switched onto HIGH for about 10 minutes stirring occasionally.
Serve sprinkled with chopped spring onions and sesame seeds.
Note 1 - Garlic and Ginger
I use all of these from the freezer, pre prepared. (Always after a shortcut) You can obviously prepare fresh if you'd prefer.
Note 2 - Chicken Thighs
These should be boneless and skinless. You could use chicken breast in this recipe, but it won't be QUITE as tender. You may also need to cook for slightly less time.
Note 3 - Soy Sauce
I prefer Dark Soy Sauce as it gives a rich, thick, tasty sauce. If you only have Light Soy Sauce, the end result will use be more pale and not quite as rich. You could use a mix of both if you don't want such a rich sauce.
Note 4 - Oyster Sauce
This is optional as I know it's not super common to have in your cupboards. BUT if you can get it/have some, it's definitely worth adding as it really is the secret to super tasty asian style sauces.