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Export 10 ingredients for grocery delivery
Step 1
Place chicken thighs in a slow cooker (5 to 7 quart).
Step 2
In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.
Step 3
Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).
Step 4
Transfer chicken to a serving plate, cover with foil to keep warm.
Step 5
Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.
Step 6
Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
Step 7
Simmer sauce, whisking constantly for 1 minute.
Step 8
Pour sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.
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