Ingredients §

Chicken §

• 1360 g (48 oz) boneless, skinless chicken thighs
• 75 g (5 tbsp) soy sauce
• 30 g (2 tbsp) dark soy sauce
• 80 g (4 tbsp) honey
• 60 g (4 tbsp) mirin
• 30 g (2 tbsp) ginger paste
• 15 g (1 tbsp) garlic paste

Cornstarch slurry (to thicken) §

• 3 tbsp cornstarch
• 4 tbsp cold water

Rice §

• 480 g (2½ cups) short grain or sushi rice, dry weight

Low-cal Yum Yum sauce §

• 100 g (½ cup) low-fat mayo
• 100 g (½ cup) 0% Greek yoghurt
• 75 g (5 tbsp) sriracha
• Salt, pepper, garlic powder, to taste
• Milk, as needed for consistency

To serve §

• 2 stalks green onions, chopped

Method §

Slow cook the chicken §

1. Add the chicken thighs to the slow cooker. Pour in the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste. Toss to coat.
2. Cover and cook on high for 4–5 hours, or low for 5+ hours, until the chicken is tender and shreds easily.

Thicken the sauce §

1. Once the chicken is done, mix the cornstarch with cold water in a small bowl to make a smooth slurry.
2. Stir the slurry into the slow cooker. Leave uncovered for 15–20 minutes to thicken. Shred the chicken into the sauce with two forks.

Cook the rice and make the sauce §

1. Rinse the rice until the water runs clear. Cook according to packet directions (rice cooker or stovetop).
2. Whisk together the mayo, Greek yoghurt, and sriracha. Season with salt, pepper, and garlic powder to taste. Thin with milk, a splash at a time, until pourable.

Assemble §

1. Spoon rice into bowls. Top with shredded chicken and plenty of the thickened sauce.
2. Drizzle with Yum Yum sauce and scatter over green onions.

Slurry timing

Add the cornstarch slurry after the chicken is cooked, not before. This way you can see how much liquid is actually in the pot and dial the thickener up or down accordingly.

Mirin substitute

No mirin? Use 60 g dry sherry or sake plus 1 tsp sugar. Or 60 g rice vinegar plus 1 tsp sugar at a pinch.

Meal prep

This batch portions to roughly 6 generous serves. Store chicken and rice together in containers (3 days fridge); keep the Yum Yum sauce separate and drizzle on reheat. Sauce keeps a week.

Variations

• Spicier: Add 1–2 tsp gochugaru or chili flakes to the slow cooker, or more sriracha in the Yum Yum.
• Veg: Steamed broccoli, edamame, or quick-pickled cucumber round it out.
• Lower carb: Swap rice for cauliflower rice or shredded cabbage.