We tried a new dish tonight for dinner, this one from the Crockpot. This recipe for Chinese Sweet-and-Sour Chicken came from one of my favorite new cookbooks, Not My Mother’s Slow Cooker Cookbook.
This was the first time I cooked a whole chicken. Fortunately my husband did most of the dirty prep work for me. . .you know, removing the giblets and the neck. It was simple to prepare in the slow cooker and the aroma of the chicken as it cooked was wonderful. I served it over long-grain white rice with a salad. This recipe is a keeper. I did not include the green onions but the dish was fine without them.
One 3 to 4-lb broiler/fryer chicken
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup water
1/4 cup dry sherry or apple juice
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 green onions, trimmed and halved
1 clove garlic, pressed
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons sesame seeds, lightly toasted in a dry skillet over medium heat until fragrant
Wash and dry the chicken thoroughly. Reserve the giblets and neck for another use. Cut off any lumps of fat. Put the chicken in the slow cooker, breast side up. Combine the soy sauce, brown sugar, water, sherry, ketchup, red pepper flakes, green onions, and garlic in a small bowl; pour over the chicken. Cover and cook on HIGH until an instant-read thermometer inserted in the thickest part of the thigh registers 180°F, 3 1/2 to 4 1/2 hours.
Transfer the chicken to a platter. Remove and discard the green onions. Combine the cornstarch with the water and stir the slurry into the sauce. Cook on HIGH, stirring constantly, until thickened. Spoon the sauce over the chicken, sprinkle with the sesame seeds, and serve.