Hello, I am Kate. Today, we’re going to make popcorn chicken thighs with tangy sweet and sour sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce Recipe
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook popcorn chicken thighs with tangy sweet and sour sauce using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Prepare 2 1/2 lb boneless, skinless, chicken thighs
- Get 5 cup corn oil
- Make ready 2 1/2 cup all-purpose flour
- Get 1/4 tsp turmeric
- Prepare 1 tsp granulated garlic
- Get 1 tsp onion powder
- Take 2 tsp salt
- Get 1 1/2 tsp ground black pepper
- Get 4 large eggs, lightly beaten
- Get 9 oz apricot jelly
- Make ready 1/2 cup apple juice
- Prepare 1/4 cup brown sugar
- Make ready 1/4 cup rice vinegar
- Take 1/4 cup soy sauce
- Make ready 1 quarter inch coin of ginger
Steps 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 sausage 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 is going to wrap this up with this distinctive dish popcorn chicken thighs with tangy sweet and sour sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
