Ingredients
- 1 lb chicken breast or boneless chicken thighs, cut into bite-size chunks
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup neutral oil, for frying
- 1 cup fresh or frozen blackberries
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon water (if needed)
Instructions
- Season chicken with salt, pepper, and garlic powder.
- Dip chicken pieces into beaten eggs, then coat with cornstarch.
- Heat oil in a skillet over medium-high heat.
- Fry chicken in batches for 3–4 minutes per side until golden and cooked through.
- Transfer cooked chicken to paper towels.
- In a saucepan, combine blackberries, honey, soy sauce, vinegar, brown sugar, garlic, ginger, lemon juice, and red pepper flakes.
- Cook for 5–7 minutes until berries soften.
- Mash berries slightly and stir in cornstarch slurry.
- Cook 1–2 minutes until sauce thickens and becomes glossy.
- Add water if sauce is too thick.
- Toss crispy chicken with the sauce until well coated.
- Serve warm.
Notes
- Double coat chicken for extra crispiness.
- Serve immediately to maintain crisp texture.
- Adjust sweetness by reducing honey or sugar.
- Strain sauce for a smoother finish if desired.
- Frozen blackberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 22 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
