1/2tspFresh Gingerminced OR powdered ginger, to taste
1/2cWhite Sugar
1/2cBrown Sugar
1/2cOrange Juice
1/2cWhite Vinegaror Apple Cider Vinegar
4tbspSoy Saucereduced sodium is best
Fresh Orange Wedges
1largeScallionsGreen Onions, sliced
dashRed Pepper Flakes
Salt and Pepperto taste
FOR THE CORNSTARCH SLURRY:
3tbspCornstarch
3tbspOrange Juiceor water
ADDITIONAL INGREDIENTS:
6jumboChicken Drumsticksor thighs or breasts
White Ricecooked
Scallions (Green Onions)for cooking plus more for garnish
White Sesame Seedsfor garnish
Saltfor finishing the dish
Instructions
Add the chicken and sauce ingredients to a slow cooker on high heat for about 3 hours (depends on the size and choice of chicken). The best thing to do is test with a thermometer. You are shooting for 165 degrees.
When there is about 30 minutes remaining, mix together the orange juice and cornstarch to create a slurry. Add this to the slow cooker and give a good stir. Continue cooking until thickened.
Remove the chicken to a baking sheet and place under the broiler for about 3-5 minutes, or until golden. Keep a close eye on this as it tends to go quickly.
Serve over white rice and with your favorite veggies. Garnish with green onions and white sesame seeds. I also really think this dish benefits from a sprinkling of salt right before enjoying!
TO SAVE ANY REMAINING SAUCE, simply strain, cool and freeze for another time. It's great to use with chicken thighs and rice. It's even more flavorful now as it has slow cooked with the chicken!