Spray the inside of your slow cooker bowl with non-stick cooking spray. Stir together the gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in the slow cooker bowl until fully combined. Add the chicken and stir to evenly coat.
Cover slow cooker and cook on low for about 4 hours, until the chicken is fully cooked. Remove the chicken to a large bowl. Using 2 forks, shred the chicken. Meanwhile, fully combine the cornflour with the water in a small bowl. Pour it into the sauce in the slow cooker, stirring to incorporate. Add the chicken back into the slow cooker and stir into the sauce. Cook for 10 to 15 more minutes.
Optional: when we had some of the chicken the first time we made it, we had it in our homemade brioche burger buns, that I toasted first and then assembled it as follows…place some salad leaves and avocado slices on the bottom of each bun, top with some chicken, spring onions and toasted sesame seeds…and enjoy!
Notes
Enjoy in a bun, in quesadillas, on nachos, chips or as a pizza topping…delicious!
The recipe is easily adapted if you’re cooking for less or more people.