Recipe of Award-winning Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce
Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Make Speedy Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce estimated approx 50 mins.
To begin with this 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 it.
Chicken is pounded until extremely tender, and then the remaining tatters are deep fried in a seasoned dredge to create unique shapes and textures. The chicken is served with a tangy duck-style sauce.
Ingredients and spices that need to be Take to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- 2 1/2 lb boneless, skinless, chicken thighs
- 5 cup corn oil
- 2 1/2 cup all-purpose flour
- 1/4 tsp turmeric
- 1 tsp granulated garlic
- 1 tsp onion powder
- 2 tsp salt
- 1 1/2 tsp ground black pepper
- 4 large eggs, lightly beaten
- 9 oz apricot jelly
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 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.
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