Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, popcorn chicken thighs with tangy sweet and sour sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks. Korean Popcorn Chicken is sticky, spicy, tangy and crunchy. Inspired by the hyper-famous Korean street snack, Dakgangjeong, boneless chicken is deep fried and tossed in a sweet, sour and spicy sauce that makes every bite super addictive.
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Get 2 1/2 lb boneless, skinless, chicken thighs
- Prepare 5 cup corn oil
- Get 2 1/2 cup all-purpose flour
- Get 1/4 tsp turmeric
- Take 1 tsp granulated garlic
- Take 1 tsp onion powder
- Prepare 2 tsp salt
- Make ready 1 1/2 tsp ground black pepper
- Prepare 4 large eggs, lightly beaten
- Get 9 oz apricot jelly
- Make ready 1/2 cup apple juice
- Get 1/4 cup brown sugar
- Make ready 1/4 cup rice wine vinegar
- Take 1/4 cup soy sauce
- Take 1 quarter inch coin of ginger
Bell peppers, pineapple chunks and popcorn chicken combined with a sweet and tangy sauce. Prepare chicken according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. This sweet and sour chicken uses chicken thighs, combined with a classic sweet and sour sauce and cooked with lots of vegetables.
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.
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. Hot sweet & sour sauce: Preheat the pan. Stir and cook until rich saucy texture.
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