Friday, July 3, 2015

Sticky Chicken

On days when the thought of firing up the stove or oven makes you question your sanity, dig out your slow cooker instead. In a matter of four short hours, you can serve up a batch of sticky chicken (courtesy of Six Sisters' Stuff).

Now while the recipe calls for chicken wings, neither David or I really love them. Instead, I used skinless chicken thighs. But I'm getting a bit ahead of myself.

Let's start with the sticky part, which contains all matter of goodness.

Honey, brown sugar, balsamic vinegar, soy sauce, garlic cloves, ground ginger, and some hot sauce all get put into a sauce pan and cooked for about 5 minutes. You want the sugars to dissolve and the sauce to thicken.

Let it cool down for a bit, then pour it over your chicken that you already have put in the slow cooker.

Pop the lid on the cooker, turn the heat to high and go off and enjoy a cold beverage. After about two hours, turn the chicken pieces over, return the lid to the cooker, and let it continue to cook for another two hours. 

When the chicken has finished cooking, remove the pieces to a plate. Mix together some cornstarch and water, pour it into the cooker, and give it a stir. Return the chicken to the cooker and let it cook for about 10 minutes. You should notice that the sauce has thickened up.

Now it's time to eat!

I served the chicken on a bed of rice and garnished with some sesame seeds, chopped cilantro, and some of the sauce. This dish is really love at first bite. The chicken came out fork tender and packed with flavor. Granted, it's a teeny bit on the sweet side, but the soy sauce and hot sauce balance it out. 

Remember a slow cooker can be your best friend when temperatures start getting out of hand.