Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, popcorn chicken thighs with tangy sweet and sour sauce. One of my favorites. For mine, 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 foods in the world. It is enjoyed by millions daily. It is simple, 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 are nice and they look fantastic.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Prepare boneless, skinless, chicken thighs
- Get corn oil
- Get all-purpose flour
- Make ready turmeric
- Get granulated garlic
- Make ready onion powder
- Make ready salt
- Get ground black pepper
- Prepare eggs, lightly beaten
- Prepare apricot jelly
- Get apple juice
- Get brown sugar
- Get rice wine vinegar
- Make ready soy sauce
- Get 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 is going to wrap this up for this special food popcorn chicken thighs with tangy sweet and sour sauce recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My page becomes “the place to be” when it comes to popcorn chicken thighs with tangy sweet and sour sauce cooking. Go on get cooking!
