Korean BBQ Chicken (Print Version)
# Ingredients:
01 -
2 lbs boneless skinless chicken breasts.
02 -
1/2 cup chicken broth.
03 -
6 cloves garlic, crushed.
04 -
1/2 Tbsp chopped ginger.
05 -
1/4 cup chopped green onions.
06 -
Pinch of salt and pepper.
07 -
1/4 cup Tamari soy sauce.
08 -
1/4 cup sweet chili sauce.
09 -
2 Tbsp hoisin.
10 -
1 Tbsp light brown sugar.
11 -
1 Tbsp honey.
12 -
1 Tbsp rice wine vinegar (or rice vinegar).
13 -
1 Tbsp sesame oil.
14 -
1/2 Tbsp minced ginger.
15 -
1 tsp turmeric.
16 -
1/2 tsp coarse black pepper.
17 -
1/2 tsp red pepper flakes.
18 -
1 Tbsp cornstarch + 1 tbsp water (slurry).
19 -
Sesame seeds.
20 -
Baby carrots, thinly sliced.
21 -
Shallots, thinly sliced.
22 -
Green onions.
# Instructions:
01 -
Pat chicken dry and season with a pinch of salt and pepper. Place into the slow cooker with garlic, ginger, and green onions.
02 -
Pour chicken broth into the slow cooker and cover. Cook on high for 4 hours, or low for 5 hours.
03 -
Once time is up, shred the chicken and drain any excess liquid. Add chicken back to the slow cooker.
04 -
In a medium mixing bowl combine soy sauce, chili sauce, hoisin, brown sugar, honey, rice wine vinegar, sesame oil, minced ginger, turmeric, black pepper, and red pepper flakes. Whisk well.
05 -
In a separate small bowl or ramekin, whisk together the cornstarch and water to make a slurry. Add slurry to the sauce and whisk. Pour sauce into the slow cooker with the chicken and toss to coat. Cover and cook for 30 more minutes on high.
06 -
Serve with rice and garnish with sesame seeds, chopped green onions, sliced shallots, and sliced carrots. Enjoy!.