This makes a fantastic side dish or topping for baked potatoes or steak that has been grilled.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) jar red raspberry preserves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ cup cornstarch
- 3 large eggs
- ½ teaspoon salt
- 1 pound boneless chicken thighs, cut into 1-inch pieces
- vegetable oil for frying
Instructions
- Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
- 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.
- 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.
- Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 594 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 502 mg |
| Sugars | 52 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |