Crockpot General Tso Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Calories
403 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese
Crockpot General Tso Chicken
Description
The method starts by dredging chicken pieces in a mix of flour, salt, and pepper, then lightly pan-frying to develop a golden exterior. This partial cooking helps set the breading before transferring the chicken to a Crock Pot.
The sauce combines sugar, lite soy sauce, unsweetened pineapple juice, white distilled vinegar, crushed garlic, grated fresh ginger, and cayenne pepper. Cooking on low heat for several hours allows the flavors to meld as the chicken cooks through slowly. Just before serving, a cornstarch slurry is stirred in carefully to thicken the sauce without dislodging the breading.
Green onions add a fresh, sharp contrast as a garnish. The dish is indicated to be served alongside steamed rice and optional sautéed or steamed vegetables for a full meal. Leftovers can be stored refrigerated for up to five days or frozen for six months, with thawing recommended overnight.
Ingredients
- 2 pounds chicken breast cut into inch pieces
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon vegetable oil
- 1/2 cup sugar
- 1/2 cup soy sauce lite
- 1/2 cup pineapple juice unsweetened
- 1/2 cup white distilled vinegar
- 3 cloves garlic crushed
- 2 teaspoon ginger finely grated, fresh
- 1/4 teaspoon cayenne pepper
- 1/4 cup cornstarch mixed with 1/4 c. water
- 4 green onions sliced
Instructions
- Combine flour, salt, and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side (it doesn't need to be cooked all the way through at this point). You may have to do this in batches. Set aside.
- In the Crock Pot, whisk sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne until well combined.
- Add chicken to crock pot and cook on low for 3-4 hours. If you would like your sauce thicker add water/cornstarch mixture about 30 minutes before serving. Stir it in SLOWLY, folding it into the chicken. You won't want your breading to be scraped off of your chicken pieces so be gentle!
- Garnish with green onion and serve.
Notes
- Serve with steamed rice and vegetables to complete the meal.
- Store leftovers tightly covered in the refrigerator for up to five days.
- Freeze leftovers for as long as six months and thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 97mg | 32% |
| Sodium | 1275mg | 53% |
| Potassium | 667mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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