▢3-4 lbs boneless chicken thighs ▢3/4 cup sugar ▢1/4 cup soy sauce ▢6 tablespoons apple cider vinegar ▢3/4 teaspoon ground ginger ▢1 teaspoon minced garlic ▢1/4 teaspoon pepper ▢4 teaspoon corn starch ▢4 teaspoon cold water ▢cooked rice
Place chicken in crock pot on low heat. Combine sugar, soy sauce, vinegar, ginger, garlic, and pepper in a separate bowl. Mix and pour over the chicken.
Cook on low for 4-5 hours until chicken is tender. Remove the chicken, place it on a plate and shred it with a fork.
Take the fat out of the reserved liquid left in the crock pot by pouring it through a mesh strainer into a saucepan (or scoop out the fat with a slotted spoon).
Place liquid in a saucepan and bring to a boil. In a separate bowl, combine cornstarch and water until smooth and gradually stir into the saucepan. Simmer until it thickens.
Pour chicken over cooked rice and cover with your thickened teriyaki sauce.