Fried Chicken Thighs with Raspberry Sauce
Description
Crispy pieces of fried chicken thighs are coated with a sweet and savory raspberry and Worcestershire sauce in this family-friendly main dish.
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
•
3/4 cup cornstarch
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3 large eggs
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1/2 teaspoon salt
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1 pound boneless chicken thighs, cut into 1-inch pieces
•
vegetable oil for frying
Directions
1
Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
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.
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.
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.