Hey everyone, it’s Griffin, welcome to our recipe website. Today, I’m gonna show you how to prepare a special dish, popcorn chicken thighs with tangy sweet and sour sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Prepare 2 1/2 lb boneless, skinless, chicken thighs
- Get 5 cup corn oil
- Make ready 2 1/2 cup all-purpose flour
- Prepare 1/4 tsp turmeric
- Make ready 1 tsp granulated garlic
- Prepare 1 tsp onion powder
- Make ready 2 tsp salt
- Take 1 1/2 tsp ground black pepper
- Get 4 large eggs, lightly beaten
- Prepare 9 oz apricot jelly
- Prepare 1/2 cup apple juice
- Get 1/4 cup brown sugar
- Prepare 1/4 cup rice wine vinegar
- Get 1/4 cup soy sauce
- Take 1 quarter inch coin of ginger
Step by Step 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 for this exceptional food popcorn chicken thighs with tangy sweet and sour sauce recipe. Thanks so much for reading. I am confident 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. Thanks again for reading, I hope My site becomes “the place to be” when it comes to popcorn chicken thighs with tangy sweet and sour sauce cooking. Go on get cooking!
