- 3 lbs. or more boneless skinless chicken thighs
- 1 cup soy sauce (Silver Swan is the Filipino brand I use)
- ½ cup white cane vinegar
- 8-10 cloves garlic, peeled and smashed
- 3 bay leaves
- ½ teaspoon whole black peppercorns
- ¼ cup + 2 tablespoons honey
- 2 tablespoons cornstarch
- lime or calamansi for topping
- rice for serving
- Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and 2 tablespoons honey in a large plastic ziplock style bag (or divide between two bags). Store in the refrigerator for a few hours or overnight to let the chicken marinate.
- Pour the ingredients in the bag directly into the crockpot. Cook on high for 3-4 hours or until the chicken is cooked. Remove the chicken, shred with two forks, and set aside.
- Drain the sauce to remove bay leaves, peppercorns, and garlic. Transfer to a saucepan, stir in ¼ cup honey, and bring to a low simmer. Whisk the cornstarch with ¼ cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.
- Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want (I like cilantro even though that's not really Filipino) and serve the whole thing over steaming hot white rice.
Source: Pinch Of Yum
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