General Tso's Chicken is one take out dish I never get sick of, nor does my husband! After making General Tso's Cauliflower for the blog recently and then these Sriracha Chicken Tenders.... I got to thinking I should combine the two dishes since they have been so popular on the blog and at home.
These tenders are baked not fried, and instead of using thigh meat like most General Tso's recipes we are using healthier leaner breast meat. When the tenders are done baking, we roll them in our homemade General Tso's sauce and then enjoy.
My husband and I like to dip them in my mom's homemade chili sauce, duck sauce or even sweet and sour sauce. Though the tenders are great all on their own and can even be served over rice.
Healthier General Tso's Chicken Tenders:
Recipe adapted from my Sriracha Chicken Tenders and General Tso's Cauliflower which was adapted from Foodie With Family's General Tso's Chicken
1 lb of boneless skinless chicken breasts, cut into tender strips
1 cu of plain Greek Yogurt (I like Cabot)
1/4 cup milk
1 tbs soy sauce
1 tbs sriracha
1/4 tsp salt
1 cup flour
1 1/4 cups plain bread crumbs
For your sauce:
2 1/2 tsp minced ginger root
3 cloves of minced garlic
1 1/2 cups chicken stock
1/3 cup soy sauce
2 tbs cornstarch
2 tsp garlic chili sauce ( you can find this in the Asian isle at most grocery stores)
1/4 cup brown sugar, loosely packed
1 tbs sesame oil
1 tbs peanut oil
Chili sauce, duck sauce, or sweet and sour sauce for serving.... or make an extra batch of General Tso's sauce to dip
- To prepare your chicken, slice breasts into thin tenders.
- In a large Ziploc bag, add 1 cup Greek yogurt, milk, soy sauce, 1 tbs sriracha, and salt. Shake/Mix (make sure it's zipped!) until combined.
- Add in chicken tenders, give a shake to evenly coat.
- Place in the refrigerator overnight.
- Preheat oven to 375.
- Place, flour, bread crumbs and salt in a shallow dish ( I use a pie plate).
- Give the mixture a stir with a fork.
- Remove chicken from marinade, (discard leftover Greek yogurt mixture), and roll chicken pieces in the coating.
- Place tenders on a greased baking sheet.
- Bake for about 15 minutes or until crisp, and golden.
- While they are baking prepare your sauce.
- In a sauce pan, add sesame oil and peanut oil with your garlic and ginger. Saute until fragrant.
- Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil.
- Remove sauce from heat, and toss cooked chicken tenders in it to evenly coat.
- Return to the oven and bake for another 5 minutes.
- Serve with dipping sauce of your choice.