Crock Pot General Tso's Chicken
A slow-cooked Chinese-American classic packed with sweet, tangy, and spicy flavor. Tender chicken pieces simmered in a sticky sauce, perfect for a comforting family dinner.
Equipment
- 1 Mixing bowl for sauce and coating
- 1 Skillet for browning chicken
- 1 Crock pot
Ingredients
Main Ingredients
- 2 lbs Chicken breasts boneless, skinless, cut into 1” pieces
- ¾ cup Cornstarch for coating
- 2 tablespoons Cornstarch for sauce thickening
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Vegetable oil
- ½ cup Sugar
- ½ cup Low sodium soy sauce
- ½ cup Unsweetened pineapple juice
- ⅓ cup Vinegar white distilled or apple cider
- 4 cloves Garlic minced
- ½ teaspoon Cayenne pepper
- ¼ teaspoon Dried ginger
- Green onions chopped, for topping
Instructions
Instructions
- In a bowl, combine ¾ cup cornstarch, salt, and pepper. Coat chicken pieces evenly in the mixture.
- Heat vegetable oil in a skillet over medium-high heat. Brown chicken in batches until lightly golden on all sides. Do not cook through.
- Transfer chicken to crock pot. In a separate bowl, whisk together sugar, soy sauce, pineapple juice, vinegar, garlic, cayenne pepper, and dried ginger. Pour over chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours until chicken is cooked through and tender.
- Mix 2 tablespoons cornstarch with 2 tablespoons water and stir into crock pot. Cover and cook on HIGH for 15-20 minutes until sauce thickens.
- Serve hot over steamed rice or broccoli and garnish with chopped green onions.
Notes
You can substitute pineapple juice with orange juice for a different flavor. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for longer storage.