- 1.5 lbs vegan chicken, torn apart into 1 inch pieces with a fork
- 3 T jerk seasoning
- 3 cups of vegetable oil for deep frying
- 1/4 cup soy sauce
- 2 eggs, beaten
- 1 cup cornstarch
- 1 cups store bought mustard-based BBQ sauce
- 1 T soy sauce
- 3-ounce canned crushed pineapple
- 1 t salt
- 1 t pepper
- 3 T brown sugar
- 1 t ground ginger
Mix the Batter ingredients in a large bowl. Add all vegan chicken pieces at the same time into the bowl and toss to coat. Heat the vegetable oil in a wok or deep fryer. Drop the coated vegan chicken pieces in the wok/deep fryer and cook until golden brown. Separate the pieces after they are dropped in, so they don’t stick together. Drain on paper towels and set aside.
Preheat grill to high.
Sprinkle jerk seasoning evenly on the deep fried chicken pieces to coat well. Grill until pieces are slightly charred. Use skewers to keep the smaller chicken pieces from falling through the grate if needed.
Mix the Sauce ingredients in a medium sauce pan. Cook on medium heat until heated through. Pour the sauce onto the grilled chicken pieces and stir to coat well. Serve.