Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce. A favorite in my family...
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
594 Calories
Recipe Instructions
Step 1
Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
Step 2
Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
Step 3
Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
Step 4
Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.
Ingredients
½ teaspoon salt
vegetable oil for frying
¾ cup cornstarch
3 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
1 (12 ounce) jar red raspberry preserves
1 pound boneless chicken thighs, cut into 1-inch pieces
