I like Chineese food. Mister loves chinese food. Little Bug loves omlette soup (egg drop). We eat it plenty.
There’s an awesome restaurant right across the street from where my parents live. They opened the same year that my parents moved into their condo. We eat there often and know all of the people that work there. A few weeks ago, they had a fire in the grease trap. It was a total loss but everyone got out safely. While they plan on rebuilding, it takes time and we’re desperate for Chinese.
Mister’d bought a package of chicken thighs and didn’t cook them. I scoured pinterest and couldn’t find what I was looking for. This is the closest I could come. As always, I had to switch it up a bit so here’s what I did:
2 lbs boneless, skinless chicken thighs (breasts could be substituted)
1 tsp. dried minced garlic
1/2 tsp toasted onion powder
1/4 tsp dried minced onoin
7 oz honey
1/4 cup tamari
1/2 cup ketchup
1/4 cup rice wine vinegar
1/4 cup bourbon
2 Tbs sesame seeds
1 Tbs corn starch
1/4 cup cold water
drizzle of sesame oil (optional)
green onions (optional)
- Put chicken in 3 qt crock pot. Sprinkle wiht onions, onion powder, and garlic.
- Mix honey, tamarai, ketchup, vinegar, and bourbon in a small bowl. Pour over chicken.
- Cook on high 2-3 hours or low 4-5 hours, or until chicken is cooked.
- Remove chicken from crock pot and chop.
- Remove sauce to a 2-qt stock pot.
- While chopping chicken, turn sauce on medium and simmer 10 minutes or until sauce starts to thicken slightly.
- Mix corn starch and water in a small bowl until dissolved. Whisk into sauce. Return to a boil and simmer 3 minutes.
- Return chicken to pot. Add sesame oil if desired and stir.
- Serve over white rice or noodles. Sprinkle with sesame seeds and green onion if desired.