Slow Cooker Crispy Chinese Shredded Chicken
This Slow Cooker Crispy Chinese Chicken is fall apart tender, then pan fried until sticky and crispy! The ultimate versatile protein for rice bowls, noodles, and salads.
Ingredients
- 1 whole chicken 3-4 lbs, skin on
- 2 ½ cups Shaoxing wine or dry sherry
- ¾ cup packed brown sugar
- ¼ cup Chinese black vinegar or malt vinegar
- 1 ¼ cups light soy sauce
- 3 tbsp fresh ginger chopped
- 4 cloves garlic crushed
- 3 tbsp vegetable oil divided
Instructions
- Place chicken in slow cooker. Add wine, brown sugar, vinegar, soy sauce, ginger, and garlic around it.
- Cover and cook on LOW for 8 hours.
- Remove chicken, shred meat and skin. Reserve braising liquid.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add a layer of chicken, drizzle with 2-3 tbsp braising liquid.
- Cook undisturbed for 1-2 mins until bottom is crispy and caramelized. Do not stir. Remove and repeat with remaining chicken.
- Serve over rice, noodles, or salad with extra braising liquid.
Notes
- Crushing Garlic: Lightly smash the whole garlic cloves with the side of a knife; just enough to burst them open for maximum flavor without them disintegrating.
- One Side Crisp: Only crisping one side keeps the chicken incredibly juicy while giving you amazing texture.
- Braising Liquid: This liquid is intensely flavorful and salty. Use it as a sauce sparingly or dilute it with a bit of water.