Sweet Hawaiian Chicken

Ingredients

• 2 tablespoon neutral oil 1 large onion, chopped 
• 2 cloves garlic, sliced 
• 1 thumb size ginger, peeled and julienned1 teaspoon sea salt 
• 1 pinch black pepper 
• 3.8 pounds (about 7pcs) bone-in, skin-on chicken thighs  
• 1 large red pepper, seeded and chopped 
• 1 1/2 cup pineapple chunks 

Sauce 

• 1/2 cup water 
• 1/2 cup pineapple juice  
• 4 tablespoons ketchup 
• 4 tablespoons Tshuyu Japanese soup basease2 tablespoons vinegar 
• 2 tablespoons firmly packed dark brown sugar 
• 1 tablespoon dark soy sauce 
• 1/8 teaspoon white pepper 
• 1 1/2 tablespoons cornstarch 
• 2 tablespoons water 

Additional Ingredients

• Cooked rice 
• Chopped green onions, for garnish 
• Toasted sesame seeds, for garnish 

Directions

1. Heat oil in a large skillet over high heat. Add chopped onion, stir for 1 to 2 minutes until charred. Add garlic and ginger, salt, and pepper, cook additional 30 seconds. Add to slow cooker crock.  
2. Using same skillet, heat remaining oil. Cook chicken thighs, skin side down for 5 to 6 minutes, turning halfway through or until golden brown. Add chicken to crock. 
3. Meanwhile in a large bowl, stir together sauce ingredients and pour over chicken in crock. 
4. Cover slow cooker and cook on HIGH for 1 1/2 hours. Remove any excess fat.  
5. Add sauce Into the slow cooker, first layer the bottom with cooked onion, next chicken, then drizzle the sauce evenly all over. Close lid and set the slow cooker on high and cook for 1 1/2 hour. Glaze meat occasionally. 
6. When time it up, use a ladle to collect any visible floating fat liquid. Set it aside. 
7. In a small bowl, stir together cornstarch and water. Add cornstarch mixture and red pepper to crock and stir to combine. Cover slow cooker and cook an additional 20 minutes. Stir in pineapple before serving. Serve with rice and garish with green onion and sesame seeds. 

Makes: 8-10 servings