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“America's Test Kitchen”
5hrs 35mins

Ingredients Nutrition


  1. Dry chicken with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
  3. Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
  4. Repeat with remaining tablespoon oil and remaining chicken; transfer to plate.
  5. Let chicken cool slightly and discard skin.
  6. Add onion, 2 tablespoons ginger, and garlic to fat let in pan and cook over med-high heat until onion is softened and lightly browned, 8-10 minutes.
  7. Stir in flour and cook for 1 minute.
  8. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  9. Stir soy sauce and sugar into slow cooker.
  10. Nestle browned chicken with any accumulated juice into slow cooker.
  11. Cover and cook until chicken is tender, 4-5 hours on LOW.
  12. Transfer chicken to serving platter and tent loosely with foil.
  13. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  14. Stir in remaining tablespoon ginger and season with salt and pepper to taste.
  15. Spoon 1 cup sauce over chicken, sprinkle with scallions, and serve with remaining sauce.

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