Ingredients
• 1-2 teaspoons Sriracha chili sauce*
• 2 tablespoons finely chopped fresh lemongrass
• 3 tablespoons finely chopped fresh ginger
• 2 tablespoons hoisin sauce*
• 1/2 cup low sodium soy sauce
• 1/2 cup good quality ketchup
• 3/4 cup honey
Freshly ground black pepper
Kosher salt
2 1/2 pounds skinless, boneless chicken thighs
Step by step
Sprinkle the chicken lightly with kosher salt and freshly ground black pepper. Place in the KitchenAid® Multi-Cooker.
In a bowl, mix the honey, ketchup, soy sauce, hoisin sauce, ginger, lemongrass and Sriracha sauce. Stir well to combine.
Pour sauce over the chicken. Cover, and cook 2-3 hours on High or 4-5 hours on Low or until chicken is tender and shreds easily with a fork.
Remove the chicken from the sauce and set aside to cool.
Increase temperature on KitchenAid® Multi-Cooker to simmer and cook sauce for 10-15 minutes, uncovered or until it begins to thicken.
Shred the chicken with two forks into bite-size pieces. Return the shredded chicken to the Multi-Cooker and stir to coat with the sauce.
Serve on buns for sandwiches, over rice, in wraps and paninis or on pizza.