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.
My kids LOVE this meal! Then I generously shake the crushed red pepper on top.
Serve with:
Fresh Steamed Broccoli
Hot cooked white, brown or fried rice
Consider trying these popular Asian inspired dishes:
- Mongolian Beef
- Cashew Chicken Lettuce Wraps
- Asian Turkey Lettuce Wraps
- Skinny Asian Chicken Stir-Fry with Honey Roasted Cashews
- Kung Pao Chicken
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Slow Cooker General Tso’s Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into small pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- salt and freshly ground black pepper
- 2 large egg whites
- 1/2 cup oil (vegetable or canola oil)
For the sauce:
- 2/3 cup hoisin sauce
- 1/3 cup rice vinegar
- 1/3 cup low-sodium soy sauce
- 1/4 cup light brown sugar , packed
- 3 cloves garlic , minced
- 1 teaspoon ground ginger , or 1 Tablespoon fresh minced ginger
- 1/2 teaspoon crushed red pepper flakes or more, to taste
- 1 1/2 teaspoons cornstarch
Instructions
- Add the sauce ingredients to bowl and whisk well to combine. Set aside.
- Add cornstarch, flour, and salt and pepper to a large ziplock bag and shake to combine. Whisk egg whites in a separate bowl.
- Add chicken pieces to the egg whites and toss to coat. Spoon coated chicken pieces into the ziplock bag, allowing excess egg to drip back into the bowl. Shake the bag to coat chicken evenly in the cornstarch mixture.
- Heat a large skillet over medium-high heat. Add oil. Once oil is hot 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. Remove to a plate. Repeat until all of the chicken has cooked, and set aside on a plate.
- Add the sauce to the pan and simmer until warm and thickened. Toss the chicken in the sauce just before serving.
- Serve with hot cooked white or brown rice. Garnish with chopped green onions.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Lori Kepple says
This looks so good and looks like plenty of sauce. I hate when you make a recipe like this and it’s got no sauce. I usually double the sauce because of it. I saw this recipe on FB but it looks very dry when done with no sauce for the rice. So I am not sure why it would look so much different. It is supposed to be the same recipe.
Recipe adapted from Tastes Better From Scratch Get the written recipe here: http://po.st/8dht0T
Summer says
This was delicious! Just like a restaurant.
Brittney Nielsen says
I made this recipe for my family and it was delicious but very time consuming! I chose to make the stovetop method and my chicken needed to cook way longer than 2-3 minutes per side. It was more like 10-15 minutes to get it to the nice golden brown I wanted. Was it worth the time it took to make it? I’d say it was but just be aware of what you’re getting yourself into.
Jacob Knudsen says
I absolutely love this dish. My Mother never wanted to cook this because of the corn starch, but I went for it. It was delicious. I have this in my recipe book now, where it will stay.