General Tso's Sweet Chili Chicken Strips

Ingredients 

Sauce: 

1/4 C. Chicken stock

1 tbsp. soy sauce

1 tbsp. vinegar

2 tbsp. sweet chili sauce

1 tsp. vegetable oil

1 tbsp. sugar

1 tsp. cornstarch 

Chicken Strips: 

Vegetable oil , for frying

Digital thermometer 

1 boneless skinless chicken breast

1/3 C. buttermilk

1/2 C. flour

1/4 C. cornstarch

1/2 tsp. salt

1 tsp. black pepper

chopped scallions & sesame seeds , for garnishing (if desired) 

Directions 

For the Sauce: 

1) In a medium saucepan, combine the chicken stock, soy sauce, vinegar, sweet chili sauce, oil, sugar and cornstarch. Bring to a boil and cook for a few minutes or until slightly thickened. Remove from the heat and set aside. 

For the Chicken: 

1) In a deep large skillet, pour in oil until it is 1/2 in. deep stick the tip of a digital thermometer into the oil and heat until 375 degrees. Line some paper plates with paper towels. 

2) Meanwhile , pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together the flour, cornstarch, salt and pepper. Dip each chicken strip into buttermilk first then into the flour mixture. 

3) When the oil is ready, fry a few strips at a time for a few minutes. (do not overcrowd the skillet). When they are golden brown on the bottom, flip and fry the other side for a few minutes until golden brown. Remove from the oil & drain onto paper towels. Immediately toss into the sauce. Remove from the sauce and place on a regular plate. Repeat with remaining chicken. If the oil drops below 350 degrees, let the oil reheat in between batches. Garnish chicken strips with scallions and sesame seeds. 

Serves : 2

If you want sauce leftover to dip in, double the sauce ingredients than reserve some in a small bowl. 

This is a recipe that you will need to make extra with because of how good it is. You could also omit making the chicken and use frozen chicken strips and just make the sauce to cut down on time if need be.