1 cup Char Sui sauce*
½ cup hoisin Sauce
½ red onion, finely chopped
2 cloves garlic, minced
zest and juice from 1 orange
1 Tbsp chili paste (eg sambal oelek, Szechuan chili paste)
1 Tbsp sesame oil
3 lbs boneless, skinless chicken thighs
In a slow cooker, stir together the Char Sui and hoisin sauces. Add the onion, garlic, orange juice and orange zest, chili paste, and sesame oil; stir to combine.
Add the chicken thighs, and turn to coat. Cover and cook on high 3-4 hours, or on low, 6-7 hours.
Remove chicken to a cutting board and shred. Return shredded chicken to slow cooker and stir until well mixed.
Serve warm on buns or Chinese pancakes, with Asian Slaw. Leftovers can be frozen for up to 6 months.
TIP: *Char Sui is a Chinese barbecue sauce. It’s available in a jar in Asian specialty stores and larger grocery stores.