Description
This Slow Cooker General Tso’s Chicken recipe offers a flavorful and easy way to enjoy a takeout classic at home. Tender chunks of chicken are lightly coated and browned before being slow-cooked in a sweet, tangy, and slightly spicy sauce made with hoisin, soy, garlic, and ginger. Perfectly suited for a busy day, the slow cooker does the work while you relax. Serve over steamed rice and garnish with green onions and sesame seeds for a comforting meal with minimal effort.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts, cut into one inch cubes
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
Sauce
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon dry ginger
- 1/2 teaspoon crushed red pepper (adjust to taste)
Optional Garnish
- Green onions, sliced
- Sesame seeds
- Additional red pepper flakes
Instructions
- Coat the Chicken: Combine the cubed chicken breasts with the cornstarch in a bowl or plastic bag. Toss thoroughly until each piece is evenly coated in cornstarch, which helps create a light crust during browning.
- Brown the Chicken: Heat the vegetable oil in a medium skillet over medium-high heat. Add the coated chicken pieces and cook until they are lightly browned on the outside but not fully cooked through. This step adds texture and locks in moisture. Transfer the browned chicken to the slow cooker.
- Prepare the Sauce: In a small mixing bowl, whisk together hoisin sauce, soy sauce, brown sugar, minced garlic, rice wine vinegar, sesame oil, dry ginger, and crushed red pepper. Pour this flavorful sauce evenly over the chicken in the slow cooker.
- Slow Cook the Chicken: Cover and cook on low heat for 3 to 4 hours. The chicken will become tender and absorb the delicious sauce flavors. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
- Serve and Garnish: Spoon the cooked General Tso’s Chicken over steamed rice. Garnish with sliced green onions, sesame seeds, and additional red pepper flakes if desired for added flavor and presentation.
Notes
- Do not skip browning the chicken; it adds important texture and flavor to the dish.
- Adjust crushed red pepper to make the dish spicier or milder according to your preference.
- Serving the dish over steamed jasmine or white rice complements the rich sauce perfectly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a thicker sauce, remove the lid during the last 15 minutes of cooking to reduce liquid slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 20 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
