Description
This Slow Cooker General Tso’s Chicken is a flavorful and convenient Asian-inspired dish featuring tender chicken thighs in a sweet and spicy sauce. Perfect for an easy weeknight meal, this recipe combines classic flavors like soy sauce, hoisin, garlic, and ginger, slow-cooked to perfection and thickened for a rich coating. Serve it over rice and garnish with green onions and sesame seeds for an authentic takeout experience at home.
Ingredients
Scale
Chicken and Coating
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
Thickening Slurry
- 1/4 cup water
- 2 tablespoons cornstarch
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Coat the Chicken: Toss the chicken pieces in 1/2 cup cornstarch until evenly coated, ensuring each piece is fully covered for a crisp texture once cooked.
- Brown the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken on all sides in batches, about 2–3 minutes per side, ensuring not to cook it through. This adds flavor and texture. Transfer the browned chicken to the slow cooker.
- Prepare the Sauce: In a medium bowl, whisk together low-sodium soy sauce, hoisin sauce, rice vinegar, brown sugar, ketchup, minced garlic, grated fresh ginger, and crushed red pepper flakes until well combined.
- Add Sauce to Slow Cooker: Pour the prepared sauce over the browned chicken in the slow cooker, making sure the chicken pieces are mostly covered.
- Cook in Slow Cooker: Cover and cook on low for 3 to 4 hours, or on high for 2 to 2.5 hours, until the chicken is tender and cooked through.
- Thicken the Sauce: In a small bowl, mix water and 2 tablespoons cornstarch to form a smooth slurry. Stir this slurry into the slow cooker during the last 15–20 minutes of cooking to thicken the sauce to a glossy finish.
- Serve: Serve the General Tso’s Chicken over steamed rice and garnish with sliced green onions and sesame seeds for added flavor and presentation.
Notes
- For extra crisp texture, skip the browning step and air-fry the cornstarch-coated chicken separately, then toss it in the sauce before serving.
- You can adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes according to your preference.
- Use low-sodium soy sauce to control the saltiness in the dish.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently over the stovetop.
