Just chop up a few vegetables and throw in your slow cooker with some chicken thighs and simple Asian flavours for a delicious Korean chicken dinner.
Cook for 6 hours (low) or 4 hours (high). About half an hour before the end of the cooking time, slowly stir in the cornflour and water to thicken the sauce.
Recipe based on this one on My Korean Kitchen.
I bought my toasted sesame seeds at an Asian supermarket, but if you can’t find any it’s easy to toast your own in a dry frying pan. It just adds an extra step to the recipe of course, so definitely ready toasted are better!
I usually serve this delicious Korean chicken with rice. I allow ½ cup per person. Like most people, I’m usually guilty of making too much rice – although you can always make fried rice with the leftovers!
I didn’t have any cornflour to thicken the sauce the first time I made this, so I used ordinary flour instead. Worked just fine!
scallions = spring onions!