2 lbs boneless, skinless chicken thighs (not breasts)
1/4 cup flour
1/2 tsp pepper
1/2 cup soy sauce
1/3 cup brown sugar
3 garlic cloves, minced
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 Tbsp quick-cooking tapioca
1/8 tsp ground red pepper
1/2 tsp ground ginger or 1 tsp fresh ginger, minced (optional)
2 Tbsp sesame oil
Trim chicken of excess fat and cut each thigh into 4 large pieces. Combine flour and pepper in resealable plastic bag. Toss the chicken in with the flour and coat chicken. Combine soy sauce, brown sugar, garlic, fish sauce, vinegar, tapioca, red pepper and ginger in slow cooker. Add in the chicken and stir to coat really well. Cover and cook on LOW for 3 hours. Add in the sesame oil and cook for another hour. Serve over rice. Makes 4-6 servings.
I am getting a cold and was sad that I couldn’t taste this meal as well as I wanted to. I asked my husband if it was good and he said that he had a cold too and couldn’t tell. From what I could tell it was very tender and the sauce was beautiful and very thick (thanks to the flour and tapioca). I will give this 4 stars and try it again when my taste buds have returned to their full tasting power. *Update* My husband had the leftovers when he was feeling better and he said that it was “freaking awesome.”
Made this for supper last night… was excited to try it but unfortunately I was not terribly impressed. Found it WAY to salty – added some peanut butter to try to take it down a bit but didn't seem to help. Would probably not make it again.
looks like a delicious meal my daughters would love it come see me at http://shopannies.blogspot.com