Chili Crisp Orange Chicken

1: Prepare the chicken by placing the boneless skinless chicken thighs in the slow cooker.

2: In a bowl, combine orange juice, soy sauce, mirin, chili crisp, garlic powder, onion powder, and black pepper. Mix well and pour over chicken.

3: Cook on High for 3-4 hours or Low for 4-5 hours.

4: Once cooked, remove all liquid from the slow cooker and bring to a boil for about 20 minutes to reduce.

5: For the orange sauce, mix together orange marmalade, chili crisp, seasoned rice vinegar, honey, ginger paste, and cornstarch slurry (mix cornstarch with water). Cook over heat for 30 seconds until thick.

6: Pour the orange sauce over the chicken and stir to combine.

7: Add salt to taste if needed.

8: Serve the chicken over rice and garnish with chopped green onions and sesame seeds.

9: Store leftovers in the freezer and reheat by microwaving for 3-4 minutes, mixing, then microwaving another 1-2 minutes if needed.