Caribeque Sweet and Sour Chicken
We LOVE Asian cuisine!
Here is a Caribeque twist on a classic, sweet and sour chicken...
- 2 lbs (about 4 Medium) boneless, skinless chicken breasts
- Salt and Pepper to taste
- 2 tbsp Caribeque Lemon Garlic seasoning
- 1 cup cornstarch
- 3 large eggs, lightly beaten
- 1/2 cup vegetable oil,plus more as needed
Sweet and Sour Sauce directions
- 1 cup apple cider vinegar
- 8 Tbsp ketchup
- 2 Tbsp soy sauce
- 1.5 cups sugar
- 1 tbsp Caribeque Lemon Garlic seasoning
- Preheat oven to 325˚F. Cut chicken breasts into 1-inch pieces and season with the 2 tbsp of Caribeque Lemon Garlic seasoning
- Place 1 cup cornstarch into a gallon-sized ziploc bag, add chicken and toss to coat well.
- Heat 1/2 cup oil in a large, heavy bottom pot or skillet.
- In a shallow dish,whisk together 3 eggs. Dip the cornstarch-dredged chicken pieces into the beaten egg,coating both sides then transfer the chicken to the very hot oil.
- Cook chicken in hot oil (small batches)about 30 seconds per side or until golden.Having very hot oil is key.You don’t want to cook the chicken through,but just until golden.Transfer chicken to a 9 x 13 baking dish.
- In a medium saucepan,stir together the sauce ingredients. 1 cup apple cider vinegar, 8 Tbsp ketchup, 2 Tbsp soy sauce, 1.5 cups sugar and 1 tbsp Caribeque Lemon garlic seasoning..
- Pour half the sauce over your chicken pieces and toss to coat. Bake uncovered at 325˚F for 1 hour, turning the chicken twice while baking to coat with sauce.
- Heat the remaining sauce until simmering to serve as a dipping sauce,or to spoon over your finished dish.
- Serve over white or fried rice with a side of steamed broccoli.