Crock Pot General Tso's Chicken

There are plenty of things that I’ve seasoned over the years that I assumed would be superb however aroused being terrible concepts, like pregaming open bars, volunteering to try to to favors that I can’t presumably match into my schedule, or looking Juan Pablo be this season’s Bachelor.  (Seriously, by the top of the Finale After-Show, I used to be able to throw my TV out the window.  Anyone with American state there?)

There also are things that plumbed questionable initially however shocked American state with however dead they clad, like cooker General Tso’s Chicken. After I initial thought to try to to it, I used to be pretty positive that it had been about to lead to disaster, however patterned I’d provides it a go anyway.  I mean, Chinese food (American-Chinese takeout and authentic Chinese food alike) typically requires fast change of state ways, sort of a quick fry or a dip in effervescent groundnut oil. The overall opposite of slow change of state.

But after I initial gently pan-fried the chicken and so additional it to the slow cooking utensil, wherever the sauce thickened and soaked into the crisp items, it had been heavenly.  I served it over microwavable steamed rice and broccoli, and also the meal was easy, delicious, and enjoyed by my whole family.  I’d fully create this once more, over and over over.

INGREDIENTS

• 2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
• 3/4 cup plus 2 tablespoons cornstarch, divided
• ½ cup sugar
• ½ cup low sodium soy sauce
• ½ cup unsweetened pineapple juice
• 1/3 cup vinegar (white distilled or apple cider)
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried ginger
• Green onions, chopped, to top
• Rice and broccoli, to serve

INSTRUCTIONS

1. Combine 3/4 cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
2. Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
3. In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
4. Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining 2 tablespoons of cornstarch and mix it with 2 tablespoons cold water until a slurry forms. Then, gently mix a bit into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. If it’s very thin, you’ll need more, if it’s not too thin, use is sparingly. It thickens significantly as it cooks, so you may not need the whole 1/4 cup. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.

Source https://hostthetoast.com/crock-pot-general-tsos-chicken/