Crispy Baked General Tso’s Sweet Chili Chicken Strips: Your Easy & Healthier Takeaway Favorite

Craving the irresistible sweet, spicy, and savory flavors of General Tso’s chicken but dreading the deep-fryer? What if I told you there’s a way to achieve that mouth-watering crunch and authentic taste without all the oil and mess? Get ready to transform your weeknight dinners with these incredible Crispy Baked General Tso’s Sweet Chili Chicken Strips. This recipe delivers all the deliciousness you love, but with a lighter, baked approach that’s surprisingly easy, incredibly satisfying, and much healthier.

For a long time, my relationship with certain beloved dishes was complicated. You see, there are three things you should probably know about my cooking philosophy (or lack thereof):

1. I absolutely despise frying things. The splattering oil, the lingering smell, the cleanup – it’s a culinary nightmare for me, even though I occasionally brave it for a dish I truly crave.
2. I don’t exactly adhere to a strict healthy diet. Life’s too short not to enjoy good food, right? But I’m always looking for balance.
3. I am head-over-heels in love with sweet chili sauce. Seriously, I could put it on almost anything.

You might recall a few months ago, I shared a recipe for General Tso’s Sweet Chili Chicken Strips. As much as I adore that recipe for its flavor, it involved frying (and please refer back to points 1 and 2 above for my feelings on that!). My ultimate goal was to create a baked version that was just as, if not more, crispy. Crispiness, for me, was the non-negotiable deal-breaker. I’d made baked chicken strips before, but they often turned out soft or merely “crisp-ish,” never truly satisfying that deep-fried crunch craving. So, what’s the secret to achieving that perfect, shatteringly crispy baked breading?

The Game-Changer: Unveiling the Cornflake Secret to Ultimate Crispiness

The answer, my friends, is surprisingly simple and likely hiding in your pantry right now: cornflakes. Yes, the breakfast cereal! The very one I confess I will probably never eat for breakfast, yet I always have a giant box of it on hand. When crushed, these humble flakes transform into a magical breading that delivers an unparalleled crispiness to baked chicken. The irregular shapes and sturdy texture of crushed cornflakes create a fantastic crunch that traditional breadcrumbs often can’t match in a baked application.

I remember when my parents were visiting, and I was doing my weekly grocery run. As soon as my mom spotted the cornflakes in my cart, she immediately said, “Are you baking chicken?” She knows me too well! You simply can’t fool a seasoned home cook when it comes to clever kitchen hacks. Her immediate recognition proved that this trick isn’t new, but it’s certainly one worth rediscovering for its amazing results.

A Personal Journey Towards Healthier Choices (Without Sacrificing Flavor!)

One of my ongoing goals is to eat healthier, not necessarily to lose weight, but to find a better balance for all the “bad stuff” I tend to enjoy. I know these chicken strips, while baked, aren’t quite a salad, but baking them dramatically cuts back on the fat content compared to deep-frying. It’s about making conscious choices that add up over time. Plus, I always make sure to pair these flavorful strips with a generous helping of vegetables on the side. My Roasted Brussels Sprouts are a perfect example of a delicious and nutritious accompaniment.

It’s all part of a larger effort to embrace a more balanced lifestyle. Now that the weather is warming up, my coworkers and I have even started taking a brisk lap during lunch. Every small step counts, and finding delicious, healthier alternatives to my favorite comfort foods, like these General Tso’s chicken strips, makes the journey so much more enjoyable and sustainable.

Crafting Your Crispy Chicken: A Step-by-Step Guide for Perfection

Achieving truly crispy baked chicken strips is all about the technique. First, preparing your chicken correctly is key. I recommend cutting boneless, skinless chicken breasts into uniform strips to ensure even cooking. The buttermilk soak is crucial – it tenderizes the chicken and provides the perfect surface for the cornflake breading to adhere. Don’t skip this step!

When it comes to the cornflakes, you want them crushed but not pulverized into a fine powder. A coarser crush will give you a better, more textured crisp. You can do this by hand in a bag, or with a food processor for a quicker method. Mixing in garlic powder and a touch of salt enhances the flavor of the breading, creating an aromatic crust that’s delicious on its own. After dipping each strip in buttermilk, roll it generously in the crushed cornflake mixture, pressing gently to ensure every part is coated. This thick, even coating is what will give you that satisfying crunch.

Baking on a wire rack set inside a cookie sheet is another essential trick. This allows air to circulate all around the chicken strips, preventing the bottoms from getting soggy and promoting even crisping. Preheat your oven to a robust 400°F (200°C) to ensure a quick bake that crisps the exterior without drying out the interior of the chicken. Baking for 18-20 minutes, or until golden brown and cooked through, will yield perfectly tender and crispy results.

The Irresistible Sweet Chili Sauce: The Heart of General Tso’s

No General Tso’s dish is complete without its signature, flavorful sauce. This homemade sweet chili version strikes the perfect balance of savory, sweet, and a touch of heat, coating each crispy strip in a glossy, flavorful embrace. The sauce comes together quickly in a saucepan with chicken broth, soy sauce, vinegar, sweet chili sauce, sugar, and cornstarch. The cornstarch acts as a thickener, giving the sauce that classic luscious consistency. Bring it to a boil and let it simmer for a few minutes until it thickens slightly, then it’s ready to make your chicken strips sing.

A little tip: make extra sauce! You’ll want to reserve about ¼ cup of the sauce for dipping. This allows everyone to customize their experience, adding a little extra sweet and spicy kick with each bite. This sauce isn’t just for these chicken strips; it’s versatile enough to drizzle over rice, stir-fries, or even other baked chicken dishes.

Serving Your Crispy Creation: Don’t Wait!

For the ultimate experience, these crispy chicken strips are best enjoyed immediately after baking. The crispiness is at its peak right out of the oven, and the warm, flavorful sauce will be perfectly absorbed without making the breading soggy. Once tossed in the General Tso’s sweet chili sauce, the coating will inevitably start to soften over time. So, gather your family or friends around the table and dig in right away!

As food photographers (like me) will tell you, we often eat our food cold after spending ages getting the perfect shot. But for *your* dinner, trust me – immediate consumption is the golden rule for maximum enjoyment of these crispy, saucy delights. Serve them with a side of steamed white rice, a fresh green salad, or those roasted Brussels sprouts for a complete and satisfying meal that rivals any takeout!

Crispy Baked General Tso’s Sweet Chili Chicken Strips

Yield:
2-4 servings

Ingredients

Sauce

• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 2 tablespoons sweet chili sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch

Chicken

• 1 boneless, skinless chicken breast, cut into strips
• 1/3 cup buttermilk
• 1 cup cornflake cereal, crushed
• 1 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. For the sauce: In a medium saucepan, combine the chicken stock, soy sauce, vinegar, sweet chili sauce, sugar, and cornstarch. Bring to a boil and cook for a few minutes or until slightly thickened. Reserve 1/4 cup sauce for dipping.
2. Preheat the oven to 400F. Place a wire/cooling rack inside a cookie sheet. Set aside.
3. In one bowl, pour the buttermilk. In another bowl, mix together the crushed cereal, garlic powder, and salt. Dip each chicken strip into the milk then coat with the cereal mixture. Place on the cookie sheet. Repeat with the remaining chicken.
4. Bake 18-20 minutes or until brown and cooked fully. After baking, immediately toss into remaining sauce. Serve immediately.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

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Source: Adapted from Katie’s Cucina

More Sweet Chili Inspiration and Delicious Chicken Recipes

If you loved these Crispy Baked General Tso’s Sweet Chili Chicken Strips, then you may also enjoy exploring these other fantastic recipes to expand your culinary repertoire:

From My Kitchen:

• Sweet Chili Sauce: Master the versatile condiment that brings so much flavor to these chicken strips.
• Baked Sweet Chili Chicken Wings: Another fantastic baked option for wings lovers, packed with that irresistible sweet chili kick.
• Copycat Chick-Fil-A Nuggets with Honey Mustard Dipping Sauce: If you’re looking for another beloved chicken classic made at home, this recipe is a must-try.

From Fellow Food Bloggers:

• Sweet Chili Chicken Quesadillas from Closet Cooking: A creative and flavorful way to enjoy sweet chili chicken in a cheesy quesadilla.
• Sweet Chili Brussels Sprouts from Big Flavors from a Tiny Kitchen: Reinvent your side dish game with these delicious and vibrant Brussels sprouts.
• Sweet Chili and Chicken Hand Pies from Anina’s Recipes: A unique and portable way to savor the sweet chili and chicken combination.