2 pounds chicken breast, cut into bite sized pieces
5 tablespoons cornstarch
1 cup canola oil
4 tablespoons soy sauce
½ cup hoisin sauce
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoon sesame oil
1 teaspoon red chile flake
1 tablespoon toasted sesame seeds
2 tablespoons green onions, cut 1 inch long
Place cornstarch and chicken pieces in a large re-sealable plastic bag. This may need to be done in two batches depending on the size of the bag. Shake bag rigorously until chicken is coated in cornstarch. Remove from bag and shake off any excess cornstarch.
Set a large skillet to medium high heat and add canola oil. Once oil is hot, carefully add chicken and pan fry all sides, about 10 minutes. Remove chicken and transfer to paper towels to drain fat.
Fill a 6-quart slow cooker with everything from soy sauce to chile flakes. Stir to combine all ingredients.
Add chicken and stir into sauce.
Cook on low for 6 hours or high for 4 hours.
Garnish with sesame seeds and green onions.
Serve over rice.
Pro Tip: Typically General Tso's chicken does not call for any vegetables but I would definitely recommend adding some veggies for a complete meal. Peppers, onions, broccoli and snow peas are all great additions. Wait until the last hour of cooking and stir veggies in. They will be perfect when you're ready to serve!