I found this recipe on a blog called Host the Toast, and I thought it looked so tasty that I had to try it. There pictures made it look way better than takeout. I was sceptical that I would be able to do it myself, but I was pleasantly surprised with the results. Make sure you check out more from Host the Toast; so many of their recipes look amazing. I did not change their recipe at all except for the measurements, which I converted into metric and the amount (by halving the serving). If you are in the US make sure to check out their recipe so you do not need to convert anything back to cups. Also, the original recipe calls for 4 hour cooking time. Depending on your slow cooker it may take less time or even longer. Mine only took about 3 hours on low, so around the 3 hour mark check the sauce consistency. It may be finished already!
My rating of this recipe: 4.5/5
Comment: The slow cooker takes away from of the crispiness of the chicken, but otherwise it was delicious! Perhaps my oil was not hot enough though. The steps were very easy to follow and their pictures were great.
500g of chicken breast, diced into 3cm pieces
2 garlic cloves, minced
1/2 tsp of sea salt
1 tablespoon of vegetable oil
75g of cornflour
1/4 tsp of pepper
55g of sugar
60ml of soy sauce
60ml of pineapple juice (other commenters said orange juice worked great too)
3 tablespoons of white wine or apple cider vinegar
1/4 tsp of cayenne pepper
1/4 tsp of ginger (dried)