This Slow-Cooked Chinese Classic is Full of Yum!
I am a sucker for Asian cuisine. Don’t get me wrong – there are plenty of good-old American dishes that I love, too: red beans and rice, seafood gumbo, a warm bowl of chicken and dumplings on a frosty night… among many others.
But there is something about a well-executed Asian dish that gets me all tingly, sometimes. I can recall all too many times when I stopped at the Walmart deli, in need of a quick, inexpensive bite to eat, and ordered their version of General Tso’s Chicken. If the homemade version of General Tso’s is like a week-long summer vacation on a Florida beach, reassuringly familiar yet also a nice escape from the everyday, the Walmart rendition of it is like a weekend version of the same trip: You still enjoy it but usually leave feeling that it could have been so much more.
With this recipe to guide you, there is no need to settle for a lesser version of such a classic, so long as you have a crockpot and the time to let it work its magic.
Original Recipe Creme de la Crumb
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: If you like hot and spicy, add even more red pepper flakes!