Preparation:
- Prepare the Chicken: Trim any excess fat from the chicken thighs and place them in the slow cooker.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) until well combined.
- Combine: Pour the sauce over the chicken in the slow cooker, ensuring that the chicken is well coated.
- Cook: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
Thickening the Sauce:
- Prepare the Slurry: About 30 minutes before the end of cooking time, mix the cornstarch and water in a small bowl to create a slurry.
- Thicken the Sauce: Remove the chicken from the slow cooker and set aside. Stir the cornstarch slurry into the sauce in the slow cooker. Increase the heat to high and let the sauce cook, uncovered, for about 20-30 minutes, or until thickened.
- Finish the Chicken: Return the chicken to the slow cooker and toss it in the thickened sauce to coat evenly.
Serving:
- Garnish: Sprinkle sesame seeds and sliced green onions over the chicken for garnish.
- Serve: Serve the honey soy chicken over cooked rice, spooning extra sauce over the top.
Tips:
- Adjusting Sweetness and Saltiness: You can adjust the sweetness and saltiness of the dish by modifying the amounts of honey and soy sauce. Taste the sauce before adding it to the chicken and adjust according to your preference.
- Adding Vegetables: To make this a more complete meal, you can add vegetables like bell peppers, carrots, or broccoli to the slow cooker during the last hour of cooking.
- Using Chicken Breasts: If you prefer, you can use boneless, skinless chicken breasts instead of thighs. Keep in mind that chicken breasts may cook faster, so adjust the cooking time accordingly.
