Place the chicken thigh into the base of a mini slow cooker.
Sprinkle a pinch of salt and pepper over the tops of the chicken.
In a medium-sized bowl, whisk together the honey, soy sauce, ketchup, olive oil, dried onions, garlic and red pepper flakes.
Pour the sauce over the chicken thighs. Cover the slow cooker and cook on low until the chicken is tender, 3-4 hours.
Remove the chicken from the slow cooker and place on cutting board.
In a small bowl, whisk together the cornstarch and water. Pour the cornstarch mixture into the sauce in the slow cooker. Stir, cover and cook for an additional 10 minutes on a high temperature.
Cut the chicken into bite-sized pieces and stir into the sauce.
Top with sesame seeds and serve over rice, if desired. (See notes for the ingredients and instructions to make a single serving of rice).
Video
Notes
Spice to Taste: Don't hesitate to adjust the quantity of spices like red pepper flakes to match your flavor preferences.
Sauce Consistency: If the sauce thickens more than you'd like, simply dilute it with a dash of water or chicken broth.
Choice of Chicken: While chicken thighs are great for maintaining moisture and tenderness, a boneless, skinless chicken breast is a suitable alternative.
Storing Leftovers: Keep any remaining Sesame Chicken in an airtight container in the fridge for up to three days.
Scaling the Recipe: Want more servings? This recipe can be doubled, but you'll need a slow cooker larger than 1.5 quarts. A 3-quart size is ideal for a doubled recipe.
TO MAKE A SINGLE SERVING OF RICEIngredients1/2 cup water 1/4 teaspoon kosher salt 1/2 tablespoon butter 1/4 cup white rice
Directions1. Bring the water, salt and butter to a boil in a small saucepan. Stir in the rice.2. Reduce to a simmer and cover with a lid.3. Simmer for 20 minutes or until all water is absorbed.