Name: Fried Chicken Thighs with Raspberry Sauce
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; 0.75 cup cornstarch; 3 large eggs; 0.5 teaspoon salt; 1 pound boneless chicken thighs, cut into 1-inch pieces; vegetable oil for frying

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
0.75 cup cornstarch
3 large eggs
0.5 teaspoon salt
1 pound boneless chicken thighs, cut into 1-inch pieces
vegetable oil for frying

Steps

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.