Equipment
* optional
Ingredients
Sauce Base
- 45 g gochujang
- 30 ml soy sauce
- 15 g brown sugar, packed
- 15 ml sesame oil
- 4 garlic, minced
- 1 fresh ginger, grated
Main Ingredients
- 800 g boneless skinless chicken thighs
- 500 g cherry tomatoes, whole
Finishing
- 15 ml rice vinegar
- 2 green onions, thinly sliced
Nutrition (per serving)
Method
In a medium mixing bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until a smooth paste forms.
Arrange the raw chicken thighs in an even layer at the bottom of the slow cooker. Scatter the whole cherry tomatoes evenly over the chicken, then pour the gochujang sauce over the top. Wash hands and any surfaces that contacted the raw poultry thoroughly to prevent cross-contamination.
Cover the slow cooker and cook on the low setting for 6 hours, or until the chicken is extremely tender and reaches a safe internal temperature of 74°C/165°F.
Carefully remove the lid. Stir the rice vinegar into the braising liquid to balance the rich flavors. The collapsed cherry tomatoes will integrate into the sauce as you stir.
Portion the chicken and tomato sauce into shallow bowls. Garnish evenly with the sliced green onions and serve immediately alongside rice or crusty bread.
Chef's Notes
- Slow cooking whole cherry tomatoes allows them to act as little flavor bombs; they slowly collapse and release their sweet, tart juices directly into the spicy gochujang environment.
- If you prefer a caramelized exterior and deeper flavor profile, sear the chicken thighs in a hot skillet with a little neutral oil for 3 minutes per side before adding them to the slow cooker.
- The residual heat and enzymes from the gochujang act as a fantastic tenderizer for poultry, making the dark meat of the chicken thighs practically melt in your mouth.
- Do not skip the rice vinegar at the very end. An acidic finish is absolutely crucial for cutting through the rich, heavy notes of slow-cooked meat and fermented chili paste.
Storage
Refrigerator: 4 days — Store in an airtight container. The sauce will thicken slightly as it cools.
Freezer: 3 months — Freeze in individual portions. The cherry tomato skins may alter slightly in texture upon thawing.
Reheating: Gently reheat on the stovetop over medium-low heat or in the microwave until the chicken reaches 74°C/165°F.
