Fried Chicken Thighs with Raspberry Sauce
Recipe by Denie Bernier from allrecipes.com
Dinner 35 Mins.
Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 594
- Carbohydrate: 81g
- Fat: 19g
- Fiber: 1g
- Protein: 27g
- Sugar: 52g
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