Haven’t we all craved that perfect blend of sweet, spicy, and savory? Get ready to transform your slow cooker into a flavor powerhouse with our roundup of 16 General Tso’s chicken recipes. Whether you’re a busy parent or a comfort food enthusiast, these easy, hands-off dishes promise to deliver restaurant-quality taste right at home. Let’s dive into these deliciously simple creations that will have everyone asking for seconds!
Slow Cooker General Tso Chicken with Broccoli
Haven’t you ever wished for that takeout-style General Tso’s chicken without the fuss? You’re in luck. This slow cooker version lets you toss everything in and come back to a delicious, saucy meal with minimal effort, and adding broccoli right at the end keeps it perfectly crisp-tender.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup cornstarch
– 1/2 cup low-sodium soy sauce
– 1/4 cup hoisin sauce
– 1/4 cup rice vinegar
– 3 tbsp honey
– 2 tbsp sesame oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 1 large head broccoli, cut into florets
– 2 tbsp water
– 1 tbsp cornstarch
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Place the 1.5 lbs of chicken pieces in a large bowl and toss with 1/4 cup cornstarch until evenly coated.
2. In a separate medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup hoisin sauce, 1/4 cup rice vinegar, 3 tbsp honey, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes to create the sauce.
3. Pour the sauce mixture over the coated chicken in the slow cooker insert and stir gently to combine.
4. Cover the slow cooker and cook on LOW for 3.5 hours. (Tip: Avoid opening the lid during cooking to maintain consistent temperature and cooking time.)
5. After 3.5 hours, in a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry.
6. Stir the cornstarch slurry into the slow cooker to thicken the sauce.
7. Add the broccoli florets to the slow cooker, gently stirring them into the sauce and chicken.
8. Cover and continue cooking on LOW for an additional 30 minutes, or until the broccoli is bright green and tender-crisp. (Tip: For crispier broccoli, add it during the last 15-20 minutes of cooking.)
9. Turn off the slow cooker and let the dish sit, covered, for 5 minutes.
10. Garnish the finished dish with sliced green onions and 1 tbsp sesame seeds before serving. (Tip: Toasting the sesame seeds in a dry pan for 1-2 minutes before garnishing will enhance their nutty flavor.)
Just imagine biting into that perfectly tender chicken coated in a glossy, sweet-spicy sauce with a hint of garlic and ginger. The broccoli adds a fresh, crisp contrast that soaks up all that delicious flavor. Serve it over a bed of fluffy white rice or even cauliflower rice for a lighter twist—it’s a complete, satisfying meal that tastes like it came from your favorite restaurant.
Spicy Honey General Tso Chicken in the Crock Pot
Bust out your slow cooker because this Spicy Honey General Tso Chicken is about to become your new favorite set-it-and-forget-it dinner. It’s got that perfect sweet-heat combo you love, and it all comes together with minimal effort. You’ll be amazed at how the flavors develop while you go about your day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 1/2 cup honey
– 1/3 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 3 tbsp sriracha sauce
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
– 4 cups cooked white rice
Instructions
1. Place the 2 lbs of chicken pieces in a large bowl and toss them with 1/2 cup cornstarch until evenly coated. Tip: Pat the chicken dry with paper towels first for the best cornstarch adhesion.
2. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
3. Working in batches to avoid crowding, add the coated chicken to the hot oil and cook for 3-4 minutes per side until golden brown and crispy. Transfer the browned chicken to a 6-quart slow cooker.
4. In a medium bowl, whisk together 1/2 cup honey, 1/3 cup soy sauce, 1/4 cup rice vinegar, 3 tbsp sriracha, 4 cloves of minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes until smooth.
5. Pour the sauce mixture over the chicken in the slow cooker and stir gently to coat all pieces.
6. Cover the slow cooker and cook on LOW for 4 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature and moisture.
7. After 4 hours, carefully remove the lid. The sauce will have thickened slightly. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the slow cooker, then cook on HIGH for an additional 15 minutes.
8. Serve the chicken and sauce over 4 cups of cooked white rice, garnished with 2 sliced green onions and 1 tbsp sesame seeds.
The chicken turns out incredibly tender, almost falling apart, while the sauce is a glossy, sticky glaze with a bold kick from the sriracha that’s perfectly balanced by the honey. Try serving it over cauliflower rice for a low-carb twist, or pile it into lettuce cups for a fresh, crunchy contrast to the rich sauce.
Crock Pot General Tso Chicken Stir-Fry
Haven’t you wished for that takeout-style General Tso’s chicken without the fuss? This Crock Pot version lets you get that sweet, spicy, and tangy flavor with minimal hands-on work. You’ll love how the chicken stays incredibly tender while soaking up all that delicious sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 1/2 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 1/4 cup honey
– 2 tbsp hoisin sauce
– 2 tbsp sriracha
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced into strips
– 1 green bell pepper, sliced into strips
– 1/2 cup water
– 2 tbsp cornstarch
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Pat the 1.5 lbs of chicken thigh pieces completely dry with paper towels.
2. Place the 1/2 cup of cornstarch in a large bowl.
3. Toss the dried chicken pieces in the cornstarch until evenly coated on all sides.
4. Heat the 1/4 cup of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Working in batches to avoid crowding, fry the coated chicken pieces for 2-3 minutes per side until golden brown.
6. Transfer the browned chicken to the insert of a 6-quart slow cooker.
7. In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 2 tbsp hoisin sauce, 2 tbsp sriracha, 4 minced garlic cloves, and 1 tbsp grated ginger.
8. Pour the sauce mixture over the chicken in the slow cooker.
9. Add the sliced red and green bell peppers to the slow cooker.
10. Gently stir everything to combine and ensure the chicken is coated in sauce.
11. Cover the slow cooker and cook on LOW for 4 hours.
12. In a small bowl, whisk together the 1/2 cup of water and 2 tbsp of cornstarch until smooth.
13. After 4 hours, stir the cornstarch slurry into the slow cooker.
14. Cover and cook for an additional 15 minutes on HIGH until the sauce has thickened.
15. Sprinkle the finished dish with the sliced green onions and 1 tbsp of sesame seeds before serving.
The chicken turns out fork-tender with a perfectly sticky glaze that clings to every piece. For a fun twist, serve it over crispy rice or stuff it into warm flour tortillas for easy handheld wraps.
Sweet and Tangy General Tso Chicken Wings
Wondering how to make game-day wings that actually impress? You’ve found your answer. These Sweet and Tangy General Tso Chicken Wings combine crispy, juicy wings with that iconic sticky-sweet sauce you love—perfect for your next party or a seriously good weeknight treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs chicken wings, split into drumettes and flats
– 1/2 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 1/3 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup honey
– 2 tbsp brown sugar
– 2 tbsp ketchup
– 1 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 1 tbsp cornstarch mixed with 2 tbsp water
– 2 green onions, sliced
– 1 tsp sesame seeds
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken wings completely dry with paper towels—this helps them crisp up.
3. In a large bowl, toss the wings with 1/2 cup cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
4. Arrange the wings in a single layer on the prepared baking sheet and drizzle with 2 tbsp vegetable oil.
5. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.
6. While the wings bake, make the sauce: in a medium saucepan over medium heat, combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 2 tbsp brown sugar, 2 tbsp ketchup, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes.
7. Bring the sauce to a simmer, stirring occasionally, and let it cook for 3-4 minutes until slightly thickened.
8. Stir in the cornstarch-water mixture and cook for 1 more minute until the sauce coats the back of a spoon—this creates that glossy, sticky texture.
9. Once the wings are done baking, transfer them to a large bowl and pour the hot sauce over them, tossing gently to coat evenly.
10. Garnish the wings with 2 sliced green onions and 1 tsp sesame seeds before serving.
Delightfully sticky and packed with flavor, these wings offer a perfect crunch from the cornstarch coating that holds up to the bold sauce. Serve them straight from the bowl with plenty of napkins, or pair with steamed rice and quick-pickled veggies for a full meal that’s anything but ordinary.
Slow Cooker General Tso Chicken Lettuce Wraps
Got a craving for takeout but want something healthier? You’re in luck! This slow cooker version of General Tso’s chicken is a total game-changer, letting your appliance do all the heavy lifting while you get that perfect sweet, spicy, and sticky sauce. Just wrap it up in crisp lettuce for a fun, hands-on meal that’s way better than delivery.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/4 cup cornstarch
– 1/2 cup low-sodium soy sauce
– 1/3 cup honey
– 1/4 cup rice vinegar
– 3 tbsp hoisin sauce
– 2 tbsp sriracha
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp sesame oil
– 1/2 cup chicken broth
– 2 green onions, thinly sliced
– 1 head butter lettuce, leaves separated
– 1 tbsp sesame seeds
Instructions
1. Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces.
2. Place the chicken pieces in a large bowl and toss with 1/4 cup cornstarch until evenly coated.
3. In a separate medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, 3 tbsp hoisin sauce, 2 tbsp sriracha, 4 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tbsp sesame oil, and 1/2 cup chicken broth.
4. Pour the sauce mixture into a 6-quart slow cooker.
5. Add the cornstarch-coated chicken pieces to the slow cooker and stir gently to combine with the sauce.
6. Cover the slow cooker and cook on LOW for 4 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.)
7. After 4 hours, carefully remove the lid. The chicken should be tender and the sauce thickened.
8. Use two forks to shred the chicken directly in the slow cooker, stirring it into the sauce. (Tip: Shredding the chicken at this stage helps it absorb more flavor from the sauce.)
9. Stir in the thinly sliced green onions.
10. Rinse the butter lettuce leaves under cold water and pat them completely dry with paper towels. (Tip: Drying the lettuce thoroughly prevents the wraps from becoming soggy.)
11. Spoon the hot chicken mixture into the center of each dry lettuce leaf.
12. Sprinkle 1 tbsp sesame seeds over the filled lettuce wraps.
13. Serve immediately while the chicken is hot and the lettuce is crisp.
Mouthwatering doesn’t even begin to cover it! The chicken is incredibly tender and shreds easily, soaking up that signature sweet, tangy, and slightly spicy sauce. The cool, crisp lettuce provides the perfect crunchy contrast, making each bite a delightful mix of textures and flavors. Try serving them with a side of steamed jasmine rice for a more filling meal, or add extra sriracha on top if you like more heat.
Crock Pot General Tso Chicken and Vegetable Medley
Venturing into the world of slow-cooked takeout favorites is easier than you think. This Crock Pot General Tso Chicken and Vegetable Medley brings all the sweet, savory, and slightly spicy flavors right to your kitchen with minimal effort. You just toss everything in and let the magic happen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup low-sodium soy sauce
– 1/2 cup honey
– 1/4 cup rice vinegar
– 3 tbsp hoisin sauce
– 2 tbsp cornstarch
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1/2 tsp red pepper flakes
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 cup snap peas
– 2 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Place the chicken pieces in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, cornstarch, minced garlic, grated ginger, and red pepper flakes until smooth.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker with its lid and cook on the LOW setting for 3 hours. Tip: Avoid opening the lid during cooking to maintain consistent temperature and moisture.
5. After 3 hours, add the broccoli florets, sliced red bell pepper, and snap peas to the slow cooker, gently stirring to combine them with the chicken and sauce.
6. Re-cover the slow cooker and continue cooking on LOW for 1 more hour, or until the vegetables are tender-crisp and the chicken is cooked through to an internal temperature of 165°F. Tip: For crispier vegetables, add them during the last 30 minutes of cooking instead.
7. Turn off the slow cooker and let the dish rest, uncovered, for 10 minutes to allow the sauce to thicken slightly.
8. Transfer the chicken and vegetable medley to a serving dish and garnish with the sliced green onions and sesame seeds. Tip: For extra flavor, toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until golden before sprinkling.
Enjoy the tender, saucy chicken paired with vibrant, crisp-tender vegetables. Each bite delivers a perfect balance of sweet honey, savory soy, and a gentle kick from the pepper flakes. Serve it over steamed rice or quinoa for a complete meal that’s sure to become a weeknight favorite.
General Tso Chicken with Garlic and Ginger
Wondering how to make that takeout favorite at home? You’re in the right place. This General Tso Chicken with Garlic and Ginger is crispy, tangy, and way easier than you think—perfect for a cozy night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/3 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 3 tbsp brown sugar
– 2 tbsp hoisin sauce
– 1 tsp sesame oil
– 2 green onions, sliced
– 1 tsp red pepper flakes
Instructions
1. Pat the chicken pieces dry with paper towels to ensure crispiness.
2. Toss the chicken in a bowl with 1/2 cup cornstarch until evenly coated.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Fry the chicken in batches for 4–5 minutes per side until golden brown and cooked through.
5. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
6. In the same skillet, reduce heat to medium and add 4 cloves minced garlic and 1 tbsp grated ginger.
7. Sauté for 30 seconds until fragrant, being careful not to burn.
8. Whisk in 1/3 cup low-sodium soy sauce, 1/4 cup rice vinegar, 3 tbsp brown sugar, 2 tbsp hoisin sauce, and 1 tsp sesame oil.
9. Bring the sauce to a simmer and cook for 2–3 minutes until slightly thickened.
10. Return the chicken to the skillet and toss to coat evenly in the sauce.
11. Stir in 2 sliced green onions and 1 tsp red pepper flakes.
12. Cook for an additional 1 minute to warm through.
13. Serve immediately. For extra crunch, fry the chicken in batches to avoid overcrowding the pan.
Here’s the best part: that crispy coating soaks up the sweet and tangy sauce without getting soggy. Try it over steamed rice with extra green onions for a fresh kick—it’s a flavor bomb that’ll have everyone asking for seconds.
Spicy General Tso Chicken with Cashews
Haven’t you been craving something bold, crispy, and a little bit nutty? This Spicy General Tso Chicken with Cashews is your answer—it’s a restaurant favorite you can whip up at home, with a kick of heat and a satisfying crunch. You’ll love how the sweet-spicy sauce clings to every piece of chicken, and those toasted cashews add the perfect finishing touch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 1/2 cup raw cashews
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 2 tbsp hoisin sauce
– 2 tbsp brown sugar
– 1 tsp red pepper flakes
– 2 green onions, sliced
Instructions
1. Pat the chicken pieces dry with paper towels to help the coating stick better.
2. Toss the chicken in the cornstarch until evenly coated, shaking off any excess.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 350°F.
4. Add the chicken in a single layer, working in batches if needed to avoid crowding, and cook for 4–5 minutes per side until golden brown and crispy.
5. Remove the chicken from the skillet and set it aside on a plate lined with paper towels to drain.
6. In the same skillet, add the cashews and toast for 2–3 minutes, stirring constantly, until lightly browned and fragrant.
7. Add the garlic and ginger to the skillet and cook for 30 seconds until aromatic, being careful not to burn them.
8. Pour in the soy sauce, rice vinegar, hoisin sauce, brown sugar, and red pepper flakes, stirring to combine.
9. Bring the sauce to a simmer over medium heat and let it cook for 3–4 minutes until slightly thickened.
10. Return the chicken to the skillet, tossing to coat evenly in the sauce, and cook for 1–2 minutes to heat through.
11. Stir in the green onions just before serving to keep them fresh and vibrant.
12. Enjoy this dish immediately for the best texture—the chicken stays crispy under that glossy sauce, while the cashews add a buttery crunch. Serve it over steamed rice or with a side of stir-fried veggies to balance the heat, and maybe sprinkle on extra green onions for a pop of color.
Crock Pot General Tso Chicken Noodle Bowl
Kicking off your dinner plans just got easier with this cozy, hands-off recipe. You’ll love how the slow cooker does most of the work, filling your kitchen with amazing aromas while you relax. It’s the perfect solution for a busy weeknight when you crave something comforting and flavorful without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup cornstarch
– 1/4 cup low-sodium soy sauce
– 3 tbsp hoisin sauce
– 2 tbsp rice vinegar
– 2 tbsp honey
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 8 oz dried rice noodles
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
– 2 tbsp vegetable oil
Instructions
1. In a medium bowl, toss the chicken pieces with 1/4 cup cornstarch until evenly coated.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the coated chicken to the skillet in a single layer, working in batches if needed to avoid crowding.
4. Sear the chicken for 3-4 minutes per side until golden brown, then transfer it to a 6-quart slow cooker.
5. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 2 tbsp honey, 3 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes until smooth.
6. Pour the sauce mixture over the chicken in the slow cooker and stir gently to combine.
7. Cover the slow cooker and cook on LOW for 4 hours, until the chicken is tender and cooked through to 165°F internally.
8. About 10 minutes before serving, cook 8 oz dried rice noodles according to package directions, then drain thoroughly.
9. Divide the cooked noodles among four bowls, then top each with the General Tso chicken and sauce from the slow cooker.
10. Garnish each bowl with thinly sliced green onions and a sprinkle of sesame seeds before serving.
Brimming with sticky-sweet sauce and tender chicken, this bowl delivers a satisfying chew from the rice noodles. The gentle heat from the red pepper flakes balances the richness perfectly. For a fun twist, try serving it in lettuce cups or alongside steamed broccoli for extra crunch.
General Tso Chicken with Green Onions and Chili Flakes
Brace yourself for a flavor explosion! This General Tso Chicken is the perfect blend of sweet, savory, and spicy, making it a takeout favorite you can easily whip up at home. It’s crispy, saucy, and packed with green onions and chili flakes for that signature kick.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 0.5 cup cornstarch
– 0.25 cup all-purpose flour
– 2 large eggs, beaten
– 0.5 cup vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 0.5 cup low-sodium soy sauce
– 0.25 cup rice vinegar
– 0.25 cup hoisin sauce
– 2 tbsp brown sugar
– 1 tsp sesame oil
– 4 green onions, sliced
– 1 tbsp chili flakes
– Cooked white rice, for serving
Instructions
1. Pat the chicken pieces dry with paper towels to ensure a crispier coating.
2. In a medium bowl, whisk together 0.5 cup cornstarch and 0.25 cup all-purpose flour.
3. Dip each chicken piece into the 2 beaten eggs, then coat thoroughly in the cornstarch-flour mixture.
4. Heat 0.5 cup vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F.
5. Fry the coated chicken in batches for 5-7 minutes per batch until golden brown and cooked through, avoiding overcrowding the pan for even cooking.
6. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
7. In the same skillet, discard all but 1 tablespoon of oil and reduce heat to medium.
8. Sauté 3 cloves minced garlic and 1 tbsp grated ginger for 1 minute until fragrant.
9. Whisk in 0.5 cup low-sodium soy sauce, 0.25 cup rice vinegar, 0.25 cup hoisin sauce, 2 tbsp brown sugar, and 1 tsp sesame oil, bringing the sauce to a simmer for 2-3 minutes until slightly thickened.
10. Tip: For a glossier sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in during this step.
11. Return all the fried chicken to the skillet, tossing to coat evenly in the sauce for 1-2 minutes.
12. Remove from heat and stir in 4 sliced green onions and 1 tbsp chili flakes.
13. Serve immediately over cooked white rice.
Ultimate comfort in a bowl! The chicken stays wonderfully crispy under that sticky, tangy sauce, while the green onions add a fresh crunch and the chili flakes deliver a slow-building heat. Try it over noodles or tucked into lettuce wraps for a fun twist—leftovers reheat surprisingly well, too.
Slow Cooker General Tso Chicken Tacos
Just when you think you’ve tried every taco variation, this genius mashup comes along. It combines the sweet-spicy kick of General Tso’s chicken with the easy, hands-off magic of your slow cooker, all tucked into a warm tortilla for the ultimate weeknight win.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1/2 cup low-sodium soy sauce
– 1/4 cup hoisin sauce
– 1/4 cup honey
– 3 tbsp rice vinegar
– 2 tbsp sriracha
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp cornstarch
– 2 tbsp water
– 12 small flour tortillas
– 1 cup shredded red cabbage
– 1/2 cup sliced green onions
– 1/4 cup chopped cilantro
Instructions
1. Place the 2 lbs of chicken thighs in the bowl of your slow cooker.
2. In a separate bowl, whisk together the 1/2 cup soy sauce, 1/4 cup hoisin sauce, 1/4 cup honey, 3 tbsp rice vinegar, 2 tbsp sriracha, 4 cloves of minced garlic, and 1 tbsp of grated ginger until fully combined.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.)
5. After 4 hours, carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Pour the remaining sauce from the slow cooker into a small saucepan and bring it to a simmer over medium heat on your stovetop.
7. In a small bowl, create a slurry by whisking the 2 tbsp cornstarch with the 2 tbsp water until no lumps remain.
8. While stirring the simmering sauce constantly, slowly pour in the cornstarch slurry. Continue to cook for 2-3 minutes, until the sauce thickens noticeably and coats the back of a spoon. (Tip: Stirring constantly prevents the cornstarch from clumping.)
9. Return the shredded chicken to the saucepan and stir until all pieces are evenly coated with the thickened sauce.
10. Warm the 12 flour tortillas according to package instructions, typically for 15-20 seconds in the microwave or 30 seconds per side in a dry skillet.
11. To assemble each taco, place a portion of the saucy chicken onto a warm tortilla.
12. Top each taco with a pinch of the 1 cup shredded red cabbage, a sprinkle of the 1/2 cup sliced green onions, and a few leaves of the 1/4 cup chopped cilantro. (Tip: The cool, crunchy cabbage provides a perfect textural contrast to the tender chicken.)
Serve these tacos immediately. The chicken is incredibly tender and juicy, soaked in that sticky, sweet, and slightly spicy sauce. For a fun twist, set out small bowls of extra toppings like crushed peanuts or a drizzle of extra sriracha for guests to customize their own.
Crock Pot General Tso Chicken with Zucchini Noodles
Dreading the thought of another takeout night? You’re in luck. This Crock Pot General Tso Chicken with Zucchini Noodles is your new go-to for a cozy, flavorful dinner that practically cooks itself while you relax.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup low-sodium soy sauce
– 3 tbsp hoisin sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 tsp minced garlic
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes
– 1 tbsp cornstarch
– 2 tbsp water
– 2 medium zucchini, spiralized into noodles
– 2 tbsp chopped green onions
– 1 tbsp sesame seeds
Instructions
1. Place the 1.5 lbs of chicken pieces into the slow cooker.
2. In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp hoisin sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp garlic, 1 tsp ginger, and 1/4 tsp red pepper flakes until fully combined.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring all pieces are coated.
4. Cover and cook on LOW for 4 hours, until the chicken is tender and easily shreds with a fork. Tip: Avoid opening the lid during cooking to maintain consistent heat.
5. In a separate small bowl, create a slurry by stirring 1 tbsp cornstarch into 2 tbsp water until smooth.
6. Stir the cornstarch slurry into the slow cooker with the chicken and sauce.
7. Cover and cook on HIGH for 15 minutes, until the sauce has thickened noticeably.
8. While the sauce thickens, spiralize 2 medium zucchini into noodles using a spiralizer or julienne peeler. Tip: Pat the zucchini noodles dry with paper towels to prevent a watery final dish.
9. Add the zucchini noodles to the slow cooker, gently tossing to coat them in the sauce.
10. Cover and cook on HIGH for 5 minutes, just until the zucchini noodles are tender but still have a slight crunch. Tip: Do not overcook the zucchini, as it will become mushy.
11. Turn off the slow cooker and stir in 2 tbsp chopped green onions.
12. Serve immediately, garnished with 1 tbsp sesame seeds.
Just imagine digging into this—the chicken is fall-apart tender, soaked in a sweet, tangy, and slightly spicy sauce that clings perfectly to the crisp zucchini noodles. For a fun twist, serve it in bowls with extra green onions and a sprinkle of crushed peanuts for added crunch.
General Tso Chicken with Crushed Red Pepper
Now, let’s talk about a takeout favorite you can make even better at home—General Tso Chicken with a kick of crushed red pepper. It’s that perfect balance of sweet, savory, and spicy, and honestly, it’s easier than you might think to whip up. You’ll have a restaurant-quality dish on your table in no time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 2 large eggs, beaten
– 1/4 cup vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup low-sodium soy sauce
– 1/4 cup rice vinegar
– 1/4 cup honey
– 2 tbsp hoisin sauce
– 1 tsp sesame oil
– 1-2 tsp crushed red pepper flakes
– 2 green onions, sliced
– Cooked white rice, for serving
Instructions
1. Pat the chicken pieces dry with paper towels to help the coating stick better.
2. Place the cornstarch in a shallow bowl and the beaten eggs in another.
3. Dip each chicken piece first in the cornstarch, shaking off excess, then in the eggs.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Fry the chicken in batches for 4-5 minutes per side until golden brown and cooked through.
6. Transfer the cooked chicken to a paper towel-lined plate to drain.
7. In the same skillet, reduce heat to medium and add the garlic and ginger, sautéing for 1 minute until fragrant.
8. Whisk together the soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, and crushed red pepper flakes in a small bowl.
9. Pour the sauce mixture into the skillet and bring to a simmer for 2-3 minutes until slightly thickened.
10. Return the chicken to the skillet, tossing to coat evenly in the sauce for 1-2 minutes.
11. Remove from heat and stir in the green onions.
12. Serve immediately over cooked white rice.
Very crispy on the outside and tender inside, this dish packs a punch with the crushed red pepper that mellows into the sweet sauce. Try topping it with extra green onions or a sprinkle of sesame seeds for crunch, and it pairs wonderfully with steamed broccoli for a complete meal.
Slow Cooker General Tso Chicken Sliders
You know those days when you just want something delicious without all the fuss? Yeah, me too. That’s exactly why I’m obsessed with these slow cooker General Tso chicken sliders—they’re the ultimate hands-off, flavor-packed solution for a busy weeknight or a casual get-together.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1/2 cup low-sodium soy sauce
– 1/4 cup hoisin sauce
– 1/4 cup honey
– 3 tbsp rice vinegar
– 2 tbsp sriracha
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp cornstarch
– 2 tbsp water
– 12 slider buns
– 2 green onions, thinly sliced
Instructions
1. Place 2 lbs boneless, skinless chicken thighs into the bowl of a 6-quart slow cooker.
2. In a medium mixing bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup hoisin sauce, 1/4 cup honey, 3 tbsp rice vinegar, 2 tbsp sriracha, 4 cloves minced garlic, and 1 tbsp grated fresh ginger until fully combined.
3. Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
4. Cover the slow cooker with its lid and cook on LOW heat for 4 hours, until the chicken shreds easily with a fork. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
5. Carefully transfer the cooked chicken to a large bowl, leaving the sauce in the slow cooker.
6. Use two forks to shred the chicken into bite-sized pieces.
7. In a small bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until no lumps remain.
8. Turn the slow cooker to HIGH heat and whisk the cornstarch slurry into the sauce.
9. Cook the sauce on HIGH for 10-15 minutes, whisking occasionally, until it thickens to a glaze consistency. (Tip: The sauce should coat the back of a spoon when ready.)
10. Return the shredded chicken to the slow cooker and stir to coat every piece evenly with the thickened glaze.
11. Toast 12 slider buns lightly in a toaster or under a broiler for 1-2 minutes until golden.
12. Spoon the glazed chicken onto the bottom halves of the toasted buns.
13. Garnish each slider with thinly sliced green onions before placing the top bun.
14. Serve the sliders immediately while warm. (Tip: For extra crunch, add a quick pickle of sliced cucumbers tossed in rice vinegar.)
These sliders deliver that perfect sticky-sweet glaze with a gentle kick, clinging to tender, slow-cooked chicken that practically melts in your mouth. Try piling any leftovers onto a bed of steamed rice the next day—it’s just as fantastic.
Crock Pot General Tso Chicken with Snow Peas
Remember those nights when you just want something cozy and flavorful without all the fuss? You’re in luck—this Crock Pot General Tso Chicken with Snow Peas is your new go-to. It’s a simple, hands-off meal that brings bold takeout vibes right to your kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup low-sodium soy sauce
– 1/4 cup hoisin sauce
– 3 tbsp rice vinegar
– 2 tbsp honey
– 2 tbsp cornstarch
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 tsp red pepper flakes
– 1 tbsp vegetable oil
– 8 oz snow peas, trimmed
– 2 green onions, thinly sliced
– 2 cups cooked white rice
Instructions
1. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup hoisin sauce, 3 tbsp rice vinegar, 2 tbsp honey, 2 tbsp cornstarch, 4 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes until smooth.
2. Place 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, in the slow cooker.
3. Pour the sauce mixture over the chicken in the slow cooker, stirring gently to coat evenly.
4. Cover the slow cooker and cook on low heat for 3.5 hours, until the chicken is tender and cooked through.
5. In a large skillet, heat 1 tbsp vegetable oil over medium-high heat until shimmering, about 2 minutes.
6. Add 8 oz trimmed snow peas to the skillet and sauté for 3–4 minutes, until bright green and slightly crisp-tender.
7. Stir the sautéed snow peas into the slow cooker with the chicken and sauce.
8. Cover and cook on low heat for an additional 30 minutes, until the snow peas are heated through and the sauce has thickened slightly.
9. Serve the chicken and snow peas over 2 cups cooked white rice, garnished with 2 thinly sliced green onions.
Enjoy the tender, saucy chicken paired with the crisp snow peas—it’s a perfect balance of sweet, savory, and spicy. For a fun twist, try it over cauliflower rice or wrapped in lettuce cups for a lighter meal.
General Tso Chicken with a Sweet Chili Glaze
Kick off your dinner with this irresistible twist on a classic! You’ll love how the sweet chili glaze adds a sticky, vibrant finish to crispy General Tso chicken. It’s the perfect balance of savory and sweet that comes together surprisingly fast.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 2 large eggs, beaten
– 1/4 cup vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup sweet chili sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 green onions, thinly sliced
– Cooked white rice, for serving
Instructions
1. Pat the chicken pieces completely dry with paper towels to ensure maximum crispiness.
2. Place the cornstarch in a shallow bowl and the beaten eggs in another shallow bowl.
3. Dip each chicken piece first into the cornstarch, shaking off excess, then into the beaten eggs, letting any extra drip off.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 350°F.
5. Working in batches to avoid crowding, fry the chicken for 4-5 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
6. Drain all but 1 tablespoon of oil from the skillet, then reduce heat to medium.
7. Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant, being careful not to burn them.
8. Pour in the sweet chili sauce, soy sauce, rice vinegar, and sesame oil, stirring to combine.
9. Let the sauce simmer for 2-3 minutes until slightly thickened, then return all the cooked chicken to the skillet.
10. Toss the chicken in the glaze until evenly coated and heated through, about 1-2 minutes.
11. Remove from heat and sprinkle with sliced green onions.
12. Serve immediately over cooked white rice.
Zesty and satisfying, this dish delivers a delightful crunch from the perfectly fried chicken coated in that glossy, sweet-spicy glaze. The tender meat paired with the sticky sauce makes every bite irresistible—try serving it alongside steamed broccoli or over a bed of cauliflower rice for a lighter twist!
