Slow Cooker Chicken Thighs Bone In

Slow Cooker Chicken Thighs Bone In

Recipe by JancCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 2 lb boneless, skinless chicken thighs (905 g)

  • 1 tablespoon salt

  • 1 teaspoon white pepper

  • 1 cup cornstarch (125 g)

  • 3 cups flour (375 g)

  • 1 egg

  • 1 ½ cups water (360 mL)

  • 2 tablespoons oil

  • 6 cups oil, for frying (1 ½ L)

  • 1 tablespoon oil

  • ¼ teaspoon chili flake

  • 1 tablespoon garlic, minced

  • ½ teaspoon ginger, minced

  • ¼ cup sugar (50 g)

  • ¼ cup brown sugar (55 g)

  • ¼ cup orange juice (60 mL)

  • ¼ cup white distilled vinegar (60 mL)

  • 2 tablespoons soy sauce

  • 2 tablespoons water

  • 2 tablespoons cornstarch

  • 1 teaspoon sesame oil


  • On a cutting board, cut chicken into 1×1-inch (2×2-cm) cubes and set aside.
  • In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚F (180˚C).
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate.
  • Set a heavy bottomed pot over medium- high heat and add the oil.
  • Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
  • Add the sugar and brown sugar, and stir to combine.
  • Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and soy sauce, and stir to combine.
  • Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
  • Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the fried chicken and stir until completely coated in the sauce.
  • Top with sesame oil.
  • Enjoy!
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