Razzy Crispy Fried Chicken & Glaze

Razzy Crispy Fried Chicken & Glaze created in collaboration with Jessie James Decker

Glaze:
● 2 tablespoons Waterloo Raspberry Nectarine Sparkling Water
● ¼ cup brown sugar
● ¼ cup rice vinegar
● 2 tablespoons ketchup
● 1 teaspoon coconut aminos or soy sauce
● 1 tsp cornstarch

Crispy Fried Chicken:
● 1 ½ lb chicken breast, cut into 1-inch chunks
● 1 cup all-purpose flour
● 1 cup corn starch
● 2 teaspoons baking powder
● 2 teaspoons sugar
● 1 ⅓ cup Waterloo Raspberry Nectarine Sparkling Water
● oil to deep fry

1. In a medium saucepan combine the brown sugar, rice vinegar, ketchup, coconut aminos, corn starch, and Waterloo. Whisk until the cornstarch is completely dissolved, then turn the heat to medium and bring to a light simmer. Once the sugars are melted and the sauce is smooth, remove from the heat and let cool.

2. In a large bowl combine the flour, cornstarch, baking powder, and sugar and mix well. Pour in the Waterloo and stir until there are no visible lumps.

3. Fill a large pot with enough oil to go halfway up the side and heat to 375℉. Working in batches of 4 to 5, dip the pieces of chicken in the batter, then drop them in the oil. Fry on each side for 3 to five minutes or until golden brown and cooked through. Serve drizzled with the sweet and sour glaze.

Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 40-45 pcs