Description
Slow Cooker Salt & Pepper Sticky Chicken is a flavorful and easy-to-make dish where tender chicken breast chunks are slow-cooked in a savory blend of ginger, soy sauce, tomato ketchup, and aromatic spices, then finished with crunchy red peppers and spring onions. Perfect served with rice, this dish offers a perfect balance of sticky, salty, and spicy flavors with minimal effort.
Ingredients
Scale
Main Ingredients
- 800 g Chicken breast, cut into chunks
- 1 tbsp Ginger puree
- 2 tbsp Tomato ketchup
- 6 tbsp Soy sauce
- 1 tsp Chinese five spice
- 1/2 tsp Chilli flakes
- 1/2 tsp Garlic granules
- 1 tsp Brown sugar
- 1 tsp Black peppercorns, crushed
- Sea salt, to taste
Vegetables
- 2 Red peppers, diced
- 6 Spring onions, cut into long pieces
Thickening Agent
- 1 tbsp Cornflour
To Serve
- Rice
- Sliced red chillies
Instructions
- Prepare the slow cooker: Place all ingredients except the red peppers, spring onions, and cornflour into the slow cooker. Stir well to combine all the flavors evenly, then cover with the lid.
- Slow cook the chicken: Cook the mixture on HIGH for 3 hours or on LOW for 5 hours until the chicken is tender and infused with the sauce.
- Make the slurry: In a small bowl, mix the cornflour with enough liquid from the slow cooker to create a smooth paste. This will help thicken the sauce.
- Thicken the sauce: Pour the cornflour slurry back into the slow cooker, stirring gently to combine with the cooking juices.
- Add peppers and spring onions: Add the diced red peppers and spring onions to the slow cooker. Season with sea salt to taste, taking into account the saltiness of the soy sauce already in the dish.
- Final cook: Cook on HIGH for another 30 minutes to slightly soften the peppers and keep them crunchy while finishing the dish.
- Serve: Serve the sticky chicken hot with rice and garnish with sliced red chillies for extra heat if desired.
Notes
- For authentic flavor, try substituting black peppercorns with Sichuan peppercorns which add a unique numbing heat.
- This dish pairs well with various sides such as egg noodles, rice noodles, chilli sauce, prawn crackers, or a simple steamed rice.
- Adding peppers at the end of cooking preserves their crunch. If you prefer softer peppers, add them at the beginning with the chicken.
- Adjust the sea salt gradually because soy sauce already adds saltiness. Taste before adding more to achieve the perfect balance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 80 mg
