Though it’s easy to swoon over the superiorly moist chicken, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, add a simple cabbage slaw that rounds out the meal with a satisfying crunch.
- 1kg chicken thigh, skinned
- 1/4 cup cornflour
- 1 tbsp oil
- 1 spring onion (optional)
- 1/4 cup tomato sauce
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tsp ginger
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/2 cup plus 1 tbsp rice vinegar (this can be substituted for apple cider vinegar or white wine vinegar)
- 3 cups cabbage and carrot coleslaw
- 250g brown rice
- 3/4 cup radish, sliced
- Place chicken thighs in a large ziplock bag, or bowl; sprinkle with cornflour, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornflour.
- Heat canola oil in a large nonstick skillet over medium-high. Add chicken, and cook 3 minutes on each side or until browned. Place in a slow cooker.
- Thinly slice green parts of spring onion; set aside. Finely chop white parts of spring onions; stir together with tomato sauce, honey, soy sauce, ginger, garlic, salt, and 1/2 cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.
- Cook rice according to package directions. Stir together coleslaw, radishes and remaining 1 tablespoon vinegar.
- Divide cooked rice evenly among 6 bowls. Top evenly with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with spring onion slices.