Name: Fried Chicken Thighs with Raspberry Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red raspberry preserves - 1 (12 ounce) jar; Worcestershire sauce - 2 tablespoons; Red pepper flakes - 1 teaspoon; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Cornstarch - ¾ cup; Eggs - 3 large; Salt - ½ teaspoon; Boneless chicken thighs, cut into 1-inch pieces - 1 pound; Vegetable oil for frying - 1 pound

Ingredients for - Fried Chicken Thighs with Raspberry Sauce

1. Red raspberry preserves 1 (12 ounce) jar

2. Worcestershire sauce 2 tablespoons

3. Red pepper flakes 1 teaspoon

4. Garlic powder 1 teaspoon

5. Onion Powder 1 teaspoon

6. Cornstarch ¾ cup

7. Eggs 3 large

8. Salt ½ teaspoon

9. Boneless chicken thighs, cut into 1-inch pieces 1 pound

10. Vegetable oil for frying 1 pound

How to cook deliciously - Fried Chicken Thighs with Raspberry Sauce

1 . Stage

Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.

2 . Stage

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 . Stage

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 . Stage

Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.