Ingredients
1 lb. Chicken, cut into nugget-sized chunks
1 egg lightly beaten
3/4 c. flour
1/2 tsp. Ground Cayenne
1 c. good quality vegetable oil
1 c. Apricot-Pinapple Jam
salt & pepper to taste
Preparation
Cut chicken into “nugget” sized pieces. Mix flour, salt, pepper, and 1/4 tsp cayenne. Mix other 1/4 tsp cayenne into the jam and set aside. Dredge chicken in egg then coat with flour. Cook chicken in a deep skillet in hot oil (350 deg) until crispy. Work in small batches to keep flour mixture intact and oil hot. (Alternatively, you can use a deep fryer). When all the chicken is cooked, drain oil from pan leaving a small residue. Return chicken to the pan and add the jam mixture. Cook over medium-low heat until chicken nuggets are well coated and everything is hot throughout. Serve over rice or noodles.
