We love eating out when it comes to ethnic foods, simply because I don’t know how to make most of the dishes at home. I still try a lot of Asian dishes regardless in hopes to find some new favorites. This one is one of those I’ll be making over and over again! I recommend doubling the recipe to make it worth the prep time. The chicken gets a really nice flavor to it cooking in the sauce, plus you make it in a crockpot what’s not to love?! I’ll be adding some fan favorite pictures later, because this got a lot of hits when I posted a picture on Facebook showing what we had for dinner. By far better than any packet we have tried in the store, so give it a shot! If you make it be sure to contact me and send a picture I’ll attach any recipe you try to the blog post!
Slow Cooker General Tso’s Chicken
(Adapted from Creme de la Crumb)
3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons oil
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes
steamed or fried rice for serving
Preheat oil in a nonstick pan or skillet over medium heat. Whisk together cornstarch, salt, 1 teaspoon garlic powder, and pepper.
Add cornstarch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
Add coated chicken pieces to pan. Sauté 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay)
In a bowl combine all sauce ingredients and whisk to combine.
Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.