Ingredients:

  • 2 kg (2.5–3 lbs) Boneless, skinless chicken thighs (about 6 large thighs)
  • 1/2 teaspoon Flaky sea salt
  • 1/4 teaspoon Black pepper, freshly ground
  • 180 ml (3/4 cup) Low-sodium soy sauce (or Tamari for gluten-free)
  • 120 ml (1/2 cup) Water
  • 100 g (1/2 cup, packed) Dark brown sugar
  • 60 ml (1/4 cup) Honey or pure maple syrup
  • 60 ml (1/4 cup) Rice vinegar (unseasoned)
  • 1 tablespoon Toasted sesame oil
  • 2 tablespoons Fresh ginger, grated (approx. 1 large knob)
  • 4 cloves Garlic, minced
  • 3 tablespoons Cornflour (Cornstarch)
  • 4 tablespoons Cold water
  • 3 Spring onions (scallions), thinly sliced
  • 1 tablespoon Toasted sesame seeds

Instructions:

  1. Season the Chicken: Pat the chicken thighs dry and lightly season both sides with salt and pepper. Place the chicken evenly in the bottom of the slow cooker insert.
  2. Make the Sauce: In a medium bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until the sugar is mostly dissolved.
  3. Pour and Cook: Pour the entire sauce mixture evenly over the chicken in the slow cooker. Ensure the chicken is mostly submerged.
  4. Slow Cook: Cover the slow cooker. Cook on Low for 6–8 hours or on High for 3.5–4 hours. The chicken is done when it is fork-tender.
  5. Remove the Chicken: Using tongs, carefully remove the cooked chicken thighs and place them on a clean chopping board or large plate. Leave the liquid sauce inside the slow cooker, switching the setting to High or the 'Keep Warm' setting.
  6. Shred: Use two forks to shred the chicken into bite-sized pieces. Set aside.
  7. Prepare the Slurry: In a small bowl, whisk the cornflour and 4 tablespoons of cold water together until completely smooth and lump-free. (The cold water is vital to prevent clumping.)
  8. Thicken the Sauce: Slowly pour the cornflour slurry into the hot Teriyaki sauce in the slow cooker while continuously stirring with a whisk.
  9. Simmer to Gloss: Continue stirring for about 5–10 minutes on the high or warm setting until the sauce visibly thickens and becomes glossy, like a rich gravy.
  10. Combine: Return the shredded chicken to the slow cooker. Toss gently until every piece is thoroughly coated in the sticky, glossy Teriyaki sauce.
  11. Garnish and Serve: Ladle the chicken and sauce over your chosen base (rice recommended). Garnish generously with sliced spring onions and toasted sesame seeds.