Description
A convenient and flavorful take on the classic General Tso’s Chicken, cooked effortlessly in a crockpot.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- In a large bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, minced garlic, minced ginger, and red pepper flakes.
- Place the chicken thighs in the crockpot and pour the sauce mixture over the top.
- Cover the crockpot; cook on low for 6-7 hours or on high for 3-4 hours.
- When the chicken is tender, remove it from the crockpot and shred it using two forks.
- In a small bowl, combine the cornstarch and water to form a slurry.
- Transfer the remaining sauce from the crockpot into a saucepan and bring it to a simmer. Stir in the slurry and cook until it thickens.
- Return the shredded chicken to the thickened sauce, stirring to combine.
- Serve hot over rice and sprinkle with sliced green onions and sesame seeds for garnish.
Notes
For a gluten-free meal, use tamari instead of soy sauce. Marinate the chicken for an hour for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-American