Ingredients
2 lb chicken wings
1 cup low-sodium chicken broth
3 tbsp cornstarch
3 tbsp water, (for slurry)
¼ cup spring onions, chopped
1 tbsp sesame seeds
2 tsp ginger, grated
4 cloves garlic
¼ cup onion, grated
½ cup soy sauce, low-sodium, preferably Japanese soy sauce
½ cup mirin
½ cup rice wine vinegar, or any vinegar
½ tsp ground black pepper
½ cup brown sugar
1 tbsp sesame oil
Preparation
In a bowl, mix together teriyaki sauce ingredients with the chicken broth then set aside.
Place your chicken in one layer inside the crock pot then pour your teriyaki sauce mixture.
Set heat on Low and cook chicken for 5 hours.
After 5 hours, check if your chicken is done. It’s done when the juice runs clear when the thickest part of the chicken is cut to the bone, or the internal temperature of 165 degrees F is reached. Then transfer them on a plate, and the sauce in a saucepot.
In a small bowl, make a slurry by mixing cornstarch with water.
Bring the teriyaki sauce to a boil. Slowly pour the slurry into the sauce.
When your sauce is ready and thick enough, put the chicken back into your crockpot and mix them well together, coating each piece of chicken nicely.
Serve them over a bowl of rice or as an appetizer. Garnish with spring onions and sesame seeds. Enjoy!
