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Hey guys, here is the recipe in case anyone is interested. You can also find it (and another picture) at http://blog.hostthetoast.com/crock-pot-general-tsos-chicken/
2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
1 cup cornstarch, divided
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
½ cup sugar
½ cup low sodium soy sauce
½ cup unsweetened pineapple juice
⅓ cup vinegar (white distilled or apple cider)
4 cloves garlic, minced
½ teaspoon cayenne pepper
¼ teaspoon dried ginger
Green onions, chopped, to top
Rice and broccoli, to serve
Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining ¼ cup of cornstarch and mix it with ¼ cup cold water until a slurry forms. Then, gently mix it into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.
Edit: I think I should clarify due to some debate in the thread, the chicken is crisp in that you can definitely tell there is a nice layer of coating from pan frying in the cornstarch, but it is not as crispy as deep fried General Tsos would be. It is not mushy at all though, as one commenter suggested, or at least not in my experience with the recipe.