With finals approaching fast, it seems like every class is trying to fit in a test before they start. So that means busy days spent studying and not much time for cooking. As usual, I turn to my trusty crock-pot to help me out. I found this recipe which is a copycat of the bourbon chicken served at the mall food court. I'd say it's even better and it is super easy to make. I will be making this recipe again and again. Luke's buds were over again and they give this recipe a big thumbs up! I served it with homemade Yum Yum Sauce, also know as shrimp sauce, like the kind from Hibachi Japanese restaurants. That stuff is so good on everything and I am so glad to have my own homemade version. I'll share that recipe with you all soon!
Crockpot Honey Sesame Chicken
- 1 lb. boneless, skinless chicken thighs, about 5
- Salt and pepper
- 1 cup of honey
- 1/2 cup of low sodium soy sauce
- 1/4 cup ketchup
- 2 tbsp. vegetable oil
- 2 cloves of garlic, minced
- 1/2 cup diced onion
- 1/4 tsp. red pepper flakes
- 2 tbsp. cornstarch
- 2 tbsp. cold water
- Sesame seeds
Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock-pot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crock pot, combine the cornstarch in the cold water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.