This looks amazing. Hope to try it soon.
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- Chicken Breasts: Skinless, boneless and cut into one inch cubes.
- Cornstarch: This will create that crispy outside.
- Vegetable Oil: To fry the chicken in before slow cooking.
- Hoisin Sauce: This sweet and salty sauce can be found in the asian aisle with the soy sauce, and other asian sauces.
- Soy Sauce: Can use regular or low sodium with great results.
- Brown Sugar: Adds a bit of sweet to combat the heat.
- Garlic: A necessary ingredient for this incredible chicken.
- Rice Wine Vinegar: Adds that bit of zing that’s awesome.
- Sesame oil: Adds intense flavor.
- Dry Ginger: Blends easy and has just the right amount of flavor and heat.
- Crushed Red Pepper: This brings the heat.
- Green Onions, Sesame Seeds, Additional Red Pepper Flakes: These are all optional but all worth the extra effort to have them ready to go.
General Tso Chicken
Start by adding a simple breading to the outside, then pan fry the edges for just a few minutes. This is an extra step, but you will love the crispy edges. The chicken has a tender and juicy center by doing this extra step. If you want to just dump the chicken in with the sauce and let it do its thing you can as well.
- Mix: In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch.
- Brown: In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is slightly brown but not cooked throughout. Put in the bottom of a slow cooker.
- Whisk: In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
- Cook: Cook on low heat for 3-4 hours or until chicken is cooked throughout.
- Serve: Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired.
- Note: If you are cooking the chicken without browning in the skillet first, when chicken is finished cooking, remove the chicken and add 1 Tablespoon cornstarch to the sauce. Add the chicken back to the crockpot and cook for an additional 15 minutes until the sauce thickens up. Chicken could also take longer to cook, closer to 4 hours.
- Chicken: I used boneless skinless chicken breasts, but you can also use boneless skinless chicken thighs. Be sure to cut them all the same size so they’ll cook evenly.
- Coating: It’s true you don’t have to pre brown them in the oil with the cornstarch, but the extra crispiness and coating make it more like a restaurants. Plus it just tastes so much better. If you choose not to do this step. Be sure to check the notes for how to thicken the sauce.
- Serve: Our favorite way to eat this is over rice. But this is also great over brown rice, cauliflower rice and quinoa. It would also be amazing over a salad or roasted vegetables.
Found on FB Then FB linked to: https://therecipecritic.com/slow-cooker-general-tsos-chicken