This chicken takes slow cooked deliciousness to a whole new level. Packed full of proper Chinese flavours, super juicy with the added bonus of glorious brown crunchy bits, it takes just 5 minutes to prepare this Chinese Shredded Chicken.
Like Shredded Sweet Soy Sauce Chicken Breast, this Asian shredded chicken is ideal to toss through noodles, in a stir fry, pile into buns, use in salads or serve over rice! Instructions included for making this in a slow cooker or on the stove.
Slow Cooker Crispy Chinese Shredded Chicken
“Slow cooked juicy shreds of chicken soaked with Chinese flavours with brown crunchy bits? Yes please!”
I think this is a great example of a dish that uses just a few ingredients and can transform into something sensational and quite unique. This chicken is braised in classic Chinese flavours, the base of which is Chinese cooking wine. Chinese cooking wine is available in large supermarkets in Australia but I really recommend you go to an Asian grocery store because it is far cheaper. I bought a 750ml/25oz bottle for just $0.99!
If you don’t have Chinese cooking wine, you can substitute with sherry. Be sure to use a dry one, not a sweet one, otherwise it will be far too sweet!
In addition to the Chinese cooking wine, the braising liquid has other classic Chinese flavours, including garlic, ginger and sugar. It also has vinegar in it, to balance out the sweetness. I used black vinegar, which is a Chinese vinegar (you can also get it at supermarkets but is much cheaper at Asian grocery stores!) but you can substitute with any other vinegar other than balsamic vinegar. Preferably a brown vinegar but white will also work.
The braising liquid is fantastic as it is infused with the flavour of the slow cooked chicken so is essential an incredible stock. Serve it on the side with the chicken or use it as a stir fry sauce which is what I did for a Crispy Shredded Chicken Noodle Stir Fry. If you add a splash of vinegar, it is also brilliant used as a salad dressing.
“One chicken will serve 10 to 12 people. Shredded meat always goes so much further than I expect.”
This recipe makes ALOT. Any recipe where the meat is shredded seems to make more than you expect. Ordinarily, I would say a 4 lb / 2 kg roast chicken would serve 6 people. But when you shred it, it will easily serve 8 to 10 people, or up to 12 if you use it for things like stir fries and salads.
My favourite way of serving this is simply piled high on a plate, scattered with shallots / scallions, with plain rice and some steamed vegetables on the side.
This Slow Cooker Crispy Chinese Shredded Chicken freezes extremely well and is very versatile so it’s really handy to have on hand for quick meals. Here are some other ideas for things you can make and ways to serve it:
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Stir fried noodles – stir fry the chicken with noodles and vegetables using the braising liquid as the sauce. Like this Crispy Shredded Chicken Noodle Stir Fry;
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Serve with rice and a side of vegetables, like this Restaurant Style Chinese Broccoli with Oyster Sauce;
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Fried rice;
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Salad – toss with leafy greens and/or vermicelli noodles. Add a splash of rice vinegar (or any other vinegar) to the braising liquid and use it as the dressing;
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Pile onto steamed buns, drizzle with braising liquid; and
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Roll up spring roll wrappers, spray with oil and bake until golden.
Love to hear what you think! If you have any questions, just leave them in the comments section below and I’ll be sure to answer them.
Happy cooking! – Nagi
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Slow Cooker Crispy Chinese Shredded Chicken
Ingredients
- 3 - 4 lb / 1.5 - 2 kg whole chicken , skin on
- 2 1/2 cups Chinese cooking wine (or sherry) (see notes)
- 3/4 cup brown sugar (or substitute with white sugar)
- 1/4 cup black vinegar (or substitute with malt vinegar, or white vinegar. Don't use balsamic)
- 1 1/4 cups light soy sauce (or substitute with 3/4 cup ordinary soy sauce + 1/2 cup water + 1 tsp salt)
- 3 tbsp coarsely chopped ginger (no need to peel)
- 4 garlic cloves , crushed (not minced - see notes)
- 3 tbsp cooking oil (vegetable, peanut or canola)
Instructions
Slow Cooker
- Place all ingredients except the oil in slow cooker.
- Slow cook on low for 8 hours.
Stove Top
- Place all ingredients except the oil in a pot in which the chicken fits quite snugly but not tightly (you don't want the sides of the chicken pressed up tightly against the wall of the pot).
- Put lid on and bring to boil over high heat. Turn heat down to low and let it simmer for 1 1/2 to 2 hours, until the meat is very tender and falling off the bone.
Shredding and Crisping
- Remove chicken from braising liquid.
- Shred with your hands or two forks, including the skin. The meat should fall off very easily.
- Heat 1 tbsp of oil over high heat in a large heavy based fry pan.
- Add chicken (enough to cover the pan without crowding it) and drizzle over braising liquid.
- Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan. Don't flip the chicken (see notes).
- Repeat with remaining chicken (it takes me 3 batches).
- Serve with rice, on rice stick noodles or on a salad with the remaining braising liquid on the side. It is also great in fried rice.
To Store
- This freezes really well, before or after browning the chicken. Just divide into freezer bags, label then freeze. If you froze it before browning the chicken, then brown it after thawing.
Recipe Notes:
Nutrition Information:
This is banging! We served it with rice, stir fried Asian greens and crispy chilli oil. The kids smashed it too.
Hello, I’m excited to cook this, Nagi I love your recipes, so easy, soo delicious. I’m having lunch for 10 on Saturday. Can I slow cook it on Friday, leave in the fridge overnight and then get to room temp and just before we sit down do the frying?
I love the ‘cook day before‘ recipes, sometimes you add in if it’s ok and sometimes not, for novice cooks like me, it’s fantastic to know. Thank you!!
Just amazing! Super easy to put on in the slow cooker while at work, and then minimal prep to shred the chicken and fry off. Yet another awesome recipe Nagi!
This whole chicken did not feed 10 to 12 it just feed two adults because it was seriously the best chicken i have ever eaten and we could not stop eating it!!!! Thank you once again for all of your fabulous tips, tricks and recipes. I purchased 4 of your cookbooks before Christmas for pressies and it is seriously just the best cookbook!!!! Thank you so much for being on this planet!!!
Hi Nagi. Can I ask is chinkiang vinegar the black vinegar or similar you use in recipe? Regards. M Forde
Hi Nagi,
If I want to cook this in my instant pot, how long would you recommend cooking? Do you think 30 mins on high will be ok? I can see your lemon garlic roast is 24 mins on high for 6 hours on low.
p.s. I’ve been cooking up a storm with all your recipes in lockdown here in NZ. They’ve all been winners and everyone now thinks I’m a great cook thanks to you! Thank you Nagi for sharing all your fantastic recipes 🙂
Hi Rose – I haven’t tested that yet but yes, based on the other roast chicken that should work. Let me know how it goes! N x
Hi Nagi – I ended up doing 35 mins on high pressure and it was perfect! So yummy and economical – I’m currently making chicken stock with the carcass. Can’t wait to try your noodle recipe with the leftovers tomorrow 🙂
Just found this on the website and was going to the asian store anyway so put black vinegar on the list but my asian store is really asian and i had to guess that i got it right. Chucked in anyway how wrong could it go. Well if 6 grandkids and 7 of the adults belonging to said grandkids were hanging around saying that smells amazing is that for dinner. I
i am sorry i didnt get it wrong and totally ruin the dish because i dont have a wooden spoon big enough to run them all out so i can actually finish it. can guess just by the smell that it will be gone much sooner than i expected so much for dad and i having some nice steamed buns for lunch tomorrow. Thanks i think nagi.
PS just crack on with cookbook. Tell any trolls that want new recipes to hit the search button cause i guarantee that they will find something they overlooked
Hi, this looks really simple and tasty but I can’t have anything from the allium family (onion garlic chives etc), would it still be good without the garlic? Or is there something else I can add to make up for it?
I think it’ll taste OK without the garlic because I forgot to add mine in intially and it was still pretty flavourful. If you really want to try it you could try using the Indian spice called “Asafoetida” or “Hing”, which is pretty close to tasting like onion and garlic.
Hi! I have all the ingredients ready to go – can you pls tell me when I freeze it should I freeze the left overs with the brasing liquid?
Hi Vicky, I like to freeze a little of the left over liquid separate from the meat 🙂 N x
This was so easy, tasty, versatile and economical! It made tonnes and app far I’ve had it with plain rice and veggies, through fried rice, in a Thai style salad and in a home made banh mi! Definitely a winner!
Hi! Can you use skinless and boneless chicken thighs?
Yes definitely Isabella! N x
Can this be done with chicken breasts
Sure can Meg – they’ll cook quicker too 🙂 N x
how long would you recommend cooking 3 breasts in the liquid on the stove?
Just had to jump on here and say that this recipe is AMAZING. I have been making it for at least 3 years, both in my slow cooker and on the stove top. I freeze small portions for easy freezer meals and they are delicious every time. Pair it with a grain and a veggie or avocado as we often do and dinner is on the table in 15 minutes. It’s an absolute life saver!
I currently have 4 chickens going as I’m doing some pre-baby freezer meal prep. That’s how much we love this recipe!!
Perfect Laura!! It’s a great freezer option! N x
Hi there, is there anything I can do with the broth afterwards? Seems a waste to throw it away 😊
You might make some Chinese noodle soup with it, add Chinese noodles, fresh vegetables like bell pepper, spring onions, some hot sauce, soy sauce, some more vinegar and sugar.
This chicken is so delicious, my family love it. To describe it in one word, mouthwatering.
Nagi can you please confirm that to store the leftover braising liquid It’s ok to freeze. Also how long will it last in the fridge.
Hi Diane, It’s perfectly fine to freeze, in the fridge it will last about 3 days. N x
Thanks Nagi.
Nagi, would low sodium chicken brown be a good substitute for Chinese wine as I can’t have alcohol? I almost added sherry vinegar but I realized your instructions said dry sherry which I can’t have. Any help would be appreciated.
Hi Sumara, it’s not quite the same unfortunately but if you can’t use alcohol that’s the best substitute – N x
This may seem like a really silly question! I feel like I should be flipping my chicken over halfway through the cooking time, so the top half has some time in the cooking liquid. Please advise!
You really don’t need to Karalee, you drizzle the braising liquid over it at a later stage so don’t worry – it will have plenty of flavour! N x
Wow, just wow! I was skeptical the whole time, and now I can’t stop eating it! And I may just throw some noodles in that braising liquid and call it soup! 🙂
Thank you 🙂
We just cooked today, it’s so good, also I love all your recipes. 😄
Thanks so much Uyen!
Hi Nagi, I am so loving your recipes and so is my family – my thermomix is feeling neglected! I want to clarify that it is 8 hours on low as I read a comment saying 8 hours on high?
Hi Carol, 8 hours on low 🙂
I have to make a dinner for a large group (65 People). We will be camping, so not a full kitchen. Do you think I could use boneless chicken instead of whole chicken to save time? If so, how many pounds do you think I would need?