1 lb of chicken thighs cut into 1 inch pieces
3/4 cup of corn starch
cooking oil of choice
1 jar of French red raspberry preserves (apps 13 oz)
2 tablespoons of Worchestershire sauce
1 teaspoon hot pepper flakes
1 teaspoon of garlic powder
1 teaspoon of onion powder
Make the sauce; mix preserves, Worcestershire sauce, pepper flakes, onion and garlic powder.
Dip chicken in corn starch, beaten egg (with 1/2 teaspoon of salt), then back in corn starch.
Fry in a pan on a medium heat filled with 1 1/2 inches of cooking oil until light golden brown (about 5 min)
Place cooked chicken aside, clean out pan and add 1/4 cup of oil to pan. Heat till shimmering on medium heat.
Add chicken and toss gently to coat with oil.
Add sauce and coat well, stirring gently.
Voila!!! Bon Appetite !!