INGREDIENTS

1 kg Boneless, skinless chicken thighs See Note 1.
4 Cloves Garlic See Note 2.
2 tsp Fresh ginger See Note 2.
8 tbsp Dark soy sauce See Note 3.
2 tbsp Oyster sauce Optional. See Note 4.
4 tbsp Honey Runny or set is fine.
4 tbsp Tomato ketchup
1/2 tsp Chilli flakes Optional

INSTRUCTIONS

Put everything APART FROM the cornflour, into the slow cooker (crock pot). Give it a good stir.
Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
When the chicken is tender and falling apart, scoop out a couple of tablespoons of the liquid and mix into the cornflour in a small bowl or mug. Whisk until totally smooth and add back into the chicken mixture.
Gently shred the chicken with two forks and stir thoroughly so that the cornflour is distributed.
You may find that the sauce thickens almost instantly (depending on how long it takes you to shred the chicken), if it doesn’t, just leave in the slow cooker switched onto HIGH for about 10 minutes stirring occasionally.
Serve sprinkled with chopped spring onions and sesame seeds.