Ingredients:
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
Directions:
- 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.
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