Ingredients

• 1 c. Milo’s Famous Unsweet Tea
• 3/4 c. sugar
• 1/4 c. ketchup
• 1/4 c. apple cider vinegar
• 1 tbsp. soy sauce
• 1 orange, zested
• 2 lbs. chicken breast, boneless skinless, cut into large cubes
• 1 tsp. Creole seasoning
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 ½ c. corn starch
• 3 eggs, beaten
• 1 tbsp. oil
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• ½ large onion, diced
• 1 tbsp. garlic
• ½ c. green onion, sliced

Instructions

1. For the Sweet and Sour Sauce: Combine Milo’s Famous Unsweet Tea, sugar, ketchup, apple cider vinegar, soy sauce, and orange zest into a sauce pot. Bring to a boil for 5 minutes then reduce until slightly thick.
2. For the Chicken: In a large fryer pan, heat oil to 350° F. Season chicken with Creole seasoning, salt, and pepper. In a large bowl, add half the cornstarch. Add chicken and mix chicken with half the cornstarch until coated. Pour egg over and mix. Add in the remaining cornstarch to create a thick batter. Drop each piece of chicken individually in hot oil and cook for 2-3 minutes. Remove and place on a paper towel lined plate. *Chicken will not be brown and shouldn’t be fully cooked. You will finish in the sauce.
3. For Finishing Dish: In a large pan, heat oil over medium-high heat. Add onions and cook for 30 seconds. Add bell peppers and garlic and cook for 30 seconds. Add Sweet and Sour Sauce to pan along with a touch of salt and pepper, then add the chicken. Toss in pan until chicken is fully coated with green onion.
4. Serve with rice or favorite side.