Here's how to make Mongolian chicken in a slow cooker

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One day, someone will finally invent scratch and sniff computer screens, then we can all share in the blissful aroma of something like slow cooker Mongolian chicken.  The sweet chili, hoisin, ginger and rice wine are so beautifully aromatic, and the way that these wonderful flavors permeate the chicken while retaining it's tenderness is something pretty special.
All of the spice and Asian ingredients are carried by most major stores, but if you have trouble tracking down sriracha, then substitute 1/2 tsp dried chili flakes and a sliced garlic clove.    
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INGREDIENTS:
1 1/2 -2 pounds boneless, skinless chicken breasts
1/2 cup (120 ml) low sodium soy sauce
1/2 cup (120 ml) water
1/3 cup brown sugar, packed/soft brown sugar
2-4 tablespoons Asian sweet chili sauce (like Mae Ploy)
2 tablespoons sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman
2 teaspoons freshly grated ginger
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons sriracha/Asian hot chili sauce for more heat (optional)
1 1/2 tablespoons cornstarch/cornflour
INSTRUCTIONS:
1.  Place the chicken into the slow cooker then whisk together the remaining ingredients (except for the cornstarch) in a bowl then pour 1/2 cup of the sauce mixture over the chicken, putting the rest of the sauce into the fridge.
2.  Cook on low for 5-7 hours or on high for 3-4 hours, until the chicken is tender enough to shred, at which point remove the chicken and using two forks, shred it on a cutting board.
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3.  Meanwhile, whisk the remaining sauce in a pan with the cornstarch and the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened.  
4.  Transfer the shredded chicken back to the slow cooker along with the sauce and stir well to combine, before leaving to cook for a further 30 minutes at which point, it's ready to serve. 
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You know who you're cooking for and how high or low their heat tolerance is, so crank the spices up or down as needed.  Check your seasoning at the end of cooking and adjust the chili/sweetness levels as you desire.  Mongolian chicken is perfect served over plain white rice, with a handful of sliced green onions and a sprinkle of sesame seeds.  Steamed broccoli is a great accompaniment, and the whole thing will taste amazing the next day for lunch!  
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