Dollop
Slow cooker Korean chicken thighs
Tender chicken slow-cooked in a sticky, sweet-spicy gochujang sauce, spooned over rice with green onions and sesame.
- 280 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.72 a serving
- 660 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 tbsp gochujang
- 3 tbsp honey
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 2 lb boneless chicken thighs, about 8 thighs
- 1½ cups long-grain white rice
- 3 stalks green onions, thinly sliced
- 1 tsp sesame seeds (optional)
From your pantry
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 2½ cups water, divided
- 1 tbsp cornstarch
Each serving has about 660 calories, 52 g protein, 80 g carbs and 14 g fat, and costs about $2.72 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the gochujang, soy sauce, honey, garlic, ginger, sesame oil and vinegar in the slow cooker. Add the chicken and turn it to coat.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cover and cook on LOW for 4 hours, until the chicken is tender and reads 165°F.
Timer: 240 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
About 30 minutes before it’s done, the rice and bring it with 2¼ cups of water in a medium over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 18 minutes. Take it off the heat and keep the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 18 min
Lift the chicken onto a board and cut it into bite-size pieces.
the cornstarch with the last ¼ cup of cold water, it into the slow cooker, cover, and cook on HIGH 10 to 15 minutes, until the sauce .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 13 min
the chicken back into the sauce and serve over the rice with green onions and sesame seeds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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