Instructions
Step 1: Coat the Chicken
In a mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. This step helps create a light crust that will hold the sauce beautifully.
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 3–5 minutes, stirring occasionally, until lightly golden on the outside (it will finish cooking in the slow cooker). Transfer the chicken to the slow cooker.
Step 3: Prepare the Sauce
In a separate bowl, whisk together the chicken broth, black bean sauce, rice vinegar, hoisin sauce, dark brown sugar, minced garlic, minced ginger, and red pepper flakes until smooth.
Step 4: Slow Cook
Pour the sauce evenly over the chicken in the slow cooker. Stir gently to coat. Cover with the lid and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and the sauce has thickened.
Step 5: Garnish and Serve
Spoon the chicken and sauce over freshly steamed rice or noodles. Sprinkle with sliced green onions and sesame seeds for a fresh, flavorful finish.
Chef’s Tips
- Balance the Heat: Adjust red pepper flakes to taste—reduce for a milder dish, or add a pinch more if you enjoy extra spice.
- Make it Crispier: For a restaurant-style finish, lightly pan-fry the chicken a bit longer before transferring to the slow cooker.
- Vegetable Boost: Add broccoli florets or snap peas in the last 30 minutes of cooking for extra color and nutrition.
- Meal Prep Friendly: This dish reheats beautifully and tastes even better the next day as the flavors deepen.
This slow cooker favorite gives you all the bold, irresistible flavors of General Tso’s chicken with the ease of a set-and-forget method. Perfect for busy weeknights or when you’re craving take-out without leaving home.