Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, popcorn chicken thighs with tangy sweet and sour sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have popcorn chicken thighs with tangy sweet and sour sauce using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Get 2 1/2 lb boneless, skinless, chicken thighs
- Take 5 cup corn oil
- Make ready 2 1/2 cup all-purpose flour
- Take 1/4 tsp turmeric
- Prepare 1 tsp granulated garlic
- Prepare 1 tsp onion powder
- Get 2 tsp salt
- Get 1 1/2 tsp ground black pepper
- Prepare 4 large eggs, lightly beaten
- Get 9 oz apricot jelly
- Get 1/2 cup apple juice
- Prepare 1/4 cup brown sugar
- Make ready 1/4 cup rice wine vinegar
- Get 1/4 cup soy sauce
- Get 1 quarter inch coin of ginger
Instructions to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Why thighs? They are just tastier than breasts, and they are cheaper, and your company/kids won't know when they are covered in dredge. Wash the thighs thoroughly and unfurl them. Boneless thighs can be unrolled.
- Lay out about 2 feet of plastic wrap on a clean surface.
- Place an unfurled thigh in the center of one foot of plastic wrap, and then pull the other foot over the thigh.
- Grap a culinary mallet or your favorite heavy gauge hammer, and pound the thigh mercilessly, like it's some sort of therapy session. You are looking to reduce it to tatters. Rip the remnants up with your hands into popcorn size bits, and pile them in a bowl. Repeat for all the chicken.
- In a 2 or 3qt saucepan, heat about 2 inches of corn oil on medium heat. I'm guesstimating it's about 5 cups.
- Mix the flour, turmeric, garlic, onion powder, salt, pepper.
- The chicken tatters go into the eggs, and then the flour dredge. Toss the flour dredge on to the tatters and lightly toss. Then, toss the dredged tatters into the pan with the hot oil.
- Cook the tatters until golden, keeping enough space in the pan between tatters to maintain their independence. If you have any thick pieces, keep them in a bit longer, and be sure to remove from heat the little pieces before the big ones. Cooked bits should be placed on a plate of paper towels to drain.
- Blend the jelly, juice, sugar, vinegar, soy, and ginger into a fine, loose, puree.
- Pour some of the pureed sauce into a dipping bowl, and serve with the popcorn chicken.
So that’s going to wrap it up with this special food popcorn chicken thighs with tangy sweet and sour sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
