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I use a large skillet but a good sized pot will work beautifully for this recipe. Remember whatever you use has to hold all of the chicken pieces and the liquid.
In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances.
Cook your chicken pieces until browned and no longer pink inside. I usually make mine bite sized and find that the easiest to eat and serve. Exact timing will depend on the size of your chicken pieces.
While chicken is cooking grab a large mixing bowl and combine soy sauce, broth, cider vinegar, ketchup, brown sugar, juice, crushed red pepper flakes or cayenne, ginger and garlic. Stir until everything is dissolved together.
As soon as your chicken is cooked pour soy mixture into your skillet with your chicken.
Bring to a good boil.
Reduce heat and simmer for 20 minutes. You want to reduce the amount of liquid in the skillet or pot with your chicken. We use a lot and love to drizzle it all over rice or as dressing on a salad.
Usually, I serve the chicken pieces with a slotted spoon to control the amount of liquid that is served but more often than not I don't even need to.
Serve and enjoy!
If using a slow cooker to prepare this dish consider leaving your chicken breasts or chicken thighs whole just to switch things up. This will make thickening the sauce easier because the chicken will be easy to remove from your slow cooker.
In a medium bowl, mix the garlic, ginger, red pepper flakes, apple juice, broth, brown sugar, ketchup, cider vinegar and soy sauce together.
Place the chicken thighs into the crockpot.
Pour the mixed sauce into the crockpot and over the chicken, then use tongs to coat the chicken thighs in the sauce.
Cook on high for 4 hours, until the chicken is tender.
Sprinkle with chopped green onions all over the top.
Serve with rice.
Once your chicken has totally finished cooking, use a ladle and remove a cup or so of the sauce from your slow cooker and put it in a heat resistant measuring cup or a small saucepan.
Regardless of which option you choose, remove chicken and turn your slow cooker up to high.
Add cornstarch to liquid and whisk until blended.
Bring mixture to boil and allow to thicken.
Once thickened, you have the option of serving the sauce from here. If needed add some more liquid from your slow cooker to your saucepan and some more cornstarch. This is the fastest way to thicken this sauce and serve it with your dinner. Otherwise look below.
Return mixture to slow cooker, that is now set to high, with the rest of the sauce and stir until incorporated. Return your chicken to your slow cooker once your sauce is thick enough for you to serve.
Add cornstarch to liquid and whisk until totally blended.
Return mixture to your slow cooker, that is already on high, and wait for sauce to boil and thicken. Repeat cornstarch procedure one more time if necessary to thicken your sauce. If your slow cooker has an element setting use it now. Your sauce will thicken quicker if it is simmering, NOT rigorously boiling.