Better than takeout General Tso’s Chicken you can make in the slow cooker OR on the stove top.
Wow this week flew by. My identical twin sister and her baby boy are in town and we’ve been having a blast together. It’s weird having people stare at us when we’re together (because of the twin thing)–it’s something I’m not used to anymore since we don’t live nearby anymore. I do have to say that her little boy looks SO much like mine did at his age. I guess, genetically speaking, they are like half siblings since my sister and I have the same DNA. Crazy.
Last night we went to this fantastic Thai restaurant. I’m eager to share a homemade coconut soup recipes with you guys. Hopefully soon 🙂 If you have any other favorite ethnic food dishes I’d love to hear about them–comment below!
I really, REALLY love making “take-out” style recipes from home. This Kung Pao Chicken is one of my favorites, and so are these PF Chang’s lettuce wraps. I have lots of fun “copy cat” restaurant recipes you can view here.
This General Tso’s Chicken is fantastic–and I’ve left directions for you to make it on the stove or in the slow cooker. The sauce is spot on, and the chicken is pan fried with a delicious crispy coating. I always reserve adding crushed red pepper until the end, because I like to spoon out servings for my little kiddos to eat. They LOVE this meal! Then I generously shake the crushed red pepper on top.
Fresh Steamed Broccoli
Hot cooked white, brown or fried rice
- 1 1/2 lbs boneless skinless chicken breasts diced into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 cup flour
- salt and pepper
- 2 egg whites
- 2 Tbsp oil
- 2/3 cup hoisin sauce
- 6 Tbsp rice vinegar
- 6 Tbsp soy sauce
- 4 Tbsp packed light brown sugar
- 4 tsp minced garlic
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes or to taste
- 1 tsp cornstarch if making on the stove
Add the sauce ingredients to a small saucepan and whisk well to combine. Set aside.
Add egg whites to a bowl and whisk well to combine. Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Add chicken pieces to the egg whites and stir to coat. Then add them to the ziplock bag and shake to coat them evenly in the cornstarch mixture.
Heat a large skillet over medium-high heat. Add 1 Tbsp of oil, and some of the chicken (it's best to cook the chicken in 2 or 3 batches, so it browns better). Cook the chicken 2-3 minutes on each side, until the coating is golden brown and the chicken is cooked through. Cook the next batch of chicken, (and more oil, if needed).
Place the sauce over medium heat and allow it to simmer until slightly thickened and warmed through. Toss the chicken in the sauce just before serving. Serve over white or brown rice.
Garnish with chopped green onions.
Mix the sauce ingredients together and stir well. Set aside.
Add egg whites to a bowl and whisk well to combine. Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Add chicken pieces to the egg whites and stir to coat. Then Add them to the ziplock bag and shake to coat them evenly in the cornstarch mixture.
Spray slow cooker with non stick cooking spray. Heat a large skillet over HIGH heat. Add 1 Tbsp of olive oil, and some of the chicken (it's best to cook the chicken in 2 or 3 batches, so it browns easily). Cook the chicken for only about 1 minute on each side, until the coating is golden brown. (You don't want to cook it all the way through! Transfer to slow cooker. Cook the next batch of chicken, (and more oil, if needed).
Pour HALF of the sauce over the chicken in the crock pot and toss gently to coat. Cook on LOW for 3-4 hours. Stir in the remaining sauce.
Garnish with chopped green onions. Serve over warm white rice.
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