Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, popcorn chicken thighs with tangy sweet and sour sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is something which I’ve loved my whole life.
To begin with this 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 cook that.
The ingredients needed to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Take 2 1/2 lb boneless, skinless, chicken thighs
- Take 5 cup corn oil
- Prepare 2 1/2 cup all-purpose flour
- Make ready 1/4 tsp turmeric
- Get 1 tsp granulated garlic
- Take 1 tsp onion powder
- Take 2 tsp salt
- Prepare 1 1/2 tsp ground black pepper
- Prepare 4 large eggs, lightly beaten
- Prepare 9 oz apricot jelly
- Get 1/2 cup apple juice
- Get 1/4 cup brown sugar
- Make ready 1/4 cup rice wine vinegar
- Make ready 1/4 cup soy sauce
- Take 1 quarter inch coin of ginger
This sweet and sour chicken uses chicken thighs, combined with a classic sweet and sour sauce and cooked with lots of vegetables. I'm sure you've all made or tried sweet and sour chicken that uses chunks of boneless chicken. This dish is a bit of a mash-up between those delicious sweet and. Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs.
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 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.
The chicken is hit wit a fragrant rub. This sticky sweet, sinfully delectable take out favorite usually makes an Chicken - Boneless skinless breast is what we need today. Thigh works as well if you want This chicken is so delicious, equal parts perfectly sweet and tangy. Who needs take out when you can. Hot sweet & sour sauce: Preheat the pan.
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