Toss chicken pieces with ¼ cup cornstarch until evenly coated.
Optional: Heat oil in a skillet and lightly brown the chicken for 2–3 minutes per side. This step adds extra crispiness but can be skipped for a quicker version.
Combine in Slow Cooker:
Place chicken in the slow cooker.
Add garlic, ginger, and all the sauce ingredients (soy sauce, chicken broth, hoisin, rice vinegar, brown sugar, Sriracha).
Stir to coat the chicken evenly.
Cook:
Cover and cook on low for 3–4 hours or high for 1 ½–2 hours, until chicken is tender.
Thicken the Sauce:
About 15 minutes before serving, mix 2 tbsp cornstarch with 2 tbsp water to make a slurry.
Stir into the slow cooker and let it cook until the sauce thickens and becomes glossy.
Serve:
Sprinkle with sesame seeds and chopped green onions.
Serve over steamed rice or noodles. 🍚
💡 Tips
For extra crunch, toss the cooked chicken pieces in a hot skillet with a little oil for 1–2 minutes before adding the cornstarch slurry.
Adjust sweetness or heat by adding more brown sugar or Sriracha.
This dish reheats beautifully for leftovers — the sauce only gets more flavorful!
If you want, I can also give you a Crispy Slow Cooker General Tso’s Chicken version — it keeps the chicken extra crunchy even after slow cooking!
