Prep Time: 15 minutes
Cooking Time: about 6 hours on low
Servings: 6
Ingredients
1kg chicken thighs, excess fat removed
3 tbsp corn flour
5 garlic cloves, crushed
1/2 tsp fresh grated ginger
1/2 tsp chilli flakes
75ml apple juice
2 tbsp honey
50g brown sugar
60ml tomato ketchup
3 tbsp cider vingear
60ml water
60ml bourbon
60ml light soy sauce
Salt and pepper to season
Rice to serve
Directions
- Start by putting the chicken thighs into the slow cooker. Next - we need to make the sauce.
- Mix together the ginger, 4 cloves of crushed garlic, chilli, apple juice, honey, ketchup, cider vinegar, water, bourbon and soy sauce. Add a pinch of salt and a good crack of pepper to season. Pour over the chicken and cook on low for 6-8 hours on low.
- Remove the chicken and chop into bite sized pieces, then strain the liquid from the slow cooker straight into a saucepan over a medium heat. Combine 3 tablespoons of water with 3 tablespoons of cornflour to make a paste, then add to the sauce with a clove of crushed garlic.
- We'll level with you - this is a sweet recipe, so check the sweetness of the sauce now. If you want it sweeter, add brown sugar until you're happy with it. Bring to the sauce boil, then simmer and stir until thickened. Use the slow cooker dish to combine the thickened sauce and chicken pieces, give it a good stir, and serve over rice.