Slow Cooker General Tso Chicken

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General Tso Chicken

I made this recipe four years ago and the pictures weren’t doing it justice. We love asian inspired meals here at our family so of course this was one of the first recipes to make its debut on the blog. We have it quite often at our house and it is incredible. I love being able to make better than takeout right at home! It was time to update the pictures on here and my family was reminded about how much we love it. Everyone devoured it including my youngest two year old.

Ingredients For Slow Cooker Chicken

Simple ingredients that combine to create magic in the slow cooker. You are going to love this easy way of getting better than take out at home.

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.

Making Incredible Slow Cooker 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.

How to Store Easy General Tso Chicken

America loves its Asian food. You know you are getting great quality ingredients with incredible flavor in the comfort of your own home. You have to try these tried and true recipes! You are going to love them.

Chicken: I used boneless skinless chicken breasts, but you can also use boneless skinless chicken thighs. Be sure to cut them all the same side 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.

Store: Keep for up to 4 days in the fridge in an airtight container. Freeze: In an airtight freezer safe bag for up to 3 months. Let thaw in the fridge overnight and rewarm on the stove in a skillet or microwave.

More Asian Inspired “Better than Takeout” Recipes

Asian Turkey Lettuce Wraps Air Fryer Cream Cheese Wontons Sticky Asian Glazed Chicken Crispy Air Fryer Egg Rolls Easy Fried Rice

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram I may have put it over too much rice, because we LOVE the sauce. I will double the sauce next time. Regardless, this is SO yummy! Thank you! Comment * Name * Email * Website