Ingredients
The following ingredients have 4 Servings
- 10 boneless skinless chicken thighs (about 3 pounds)
- 3/4 cups sugar
- 3/4 cups soy sauce
- 6 Tbsp cider vinegar
- 3/4 tsp ground ginger
- 3/4 tsp minced garlic
- 1/4 tsp pepper
- 4 1/2 tsp cornstarch
- 4 1/2 tsp cold water
Instruction
- Place chicken in a 6 qt crock pot.
- In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.
- Pour over chicken.
- Cover and cook on low for 4 to 5 hours or until chicken is tender.
- Remove chicken to a serving platter; keep warm.
- Skim fat from cooking liquid or put it through a mesh strainer.
- Place liquid in a saucepan and bring to a boil.
- Combine cornstarch and water until smooth.
- Gradually stir into liquid and stir until sauce is thickened.
- Serve over rice and garnish with green onion and sesame seeds.
- Note: I halved the recipe and it still worked fine in my crock pot. I kept the amount of sauce the same and it was done in about 2 1/2 hours.
