Hello, I am Jane. Today, I will show you a way 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. Nowadays, I am going to make it a bit more unique. This is gonna smell and look 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 popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready 2 1/2 lb boneless, skinless, chicken thighs
- Prepare 5 cup corn oil
- Get 2 1/2 cup all-purpose flour
- Make ready 1/4 tsp turmeric
- Take 1 tsp granulated garlic
- Prepare 1 tsp onion powder
- Get 2 tsp salt
- Take 1 1/2 tsp ground black pepper
- Prepare 4 large eggs, lightly beaten
- Make ready 9 oz apricot jelly
- Prepare 1/2 cup apple juice
- Get 1/4 cup brown sugar
- Get 1/4 cup rice vinegar
- Make ready 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’s going to wrap this up with this distinctive dish popcorn chicken thighs with tangy sweet and sour sauce recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
