Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. 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.
Sake Pairing for Chicken Meatballs with Sweet and Sour Sauce. Takara Sakes are renowned for their premium quality and delicious sake, and To go with the tangy and flavorful chicken meatballs, we selected the mouthwatering Sho Chiku Bai SHO Junmai Organic. It is a dry sake so it contrasted the. You can cook Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using 15 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce
- You need 2 1/2 lb of boneless, skinless, chicken thighs.
- You need 5 cup of corn oil.
- It’s 2 1/2 cup of all-purpose flour.
- You need 1/4 tsp of turmeric.
- Prepare 1 tsp of granulated garlic.
- You need 1 tsp of onion powder.
- You need 2 tsp of salt.
- Prepare 1 1/2 tsp of ground black pepper.
- You need 4 large of eggs, lightly beaten.
- It’s 9 oz of apricot jelly.
- It’s 1/2 cup of apple juice.
- Prepare 1/4 cup of brown sugar.
- It’s 1/4 cup of rice wine vinegar.
- It’s 1/4 cup of soy sauce.
- You need 1 of quarter inch coin of ginger.
Chicken Thighs with Spicy Tomato-Pepper Sauce. Sweet and Sour Bangkok-Style Chicken with Chiles. Andrew Zimmern's supertasty Thai chicken gets its heat from fiery fresh bird chiles in the These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce. This sweet and sour chicken dish is one you'll find yourself returning to again and again.
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce step by step
- 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..
Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). I try not to eat too much fried food, but I couldn't stop popping these into my mouth. Who wouldn't like crispy tender chicken that's sweet, tangy, and spicy all in one bite? Mix and continue to fry on high heat for another minute till the sauce is cooked and thick. – Now add the fried chicken pieces, give a mix and continue to stir fry to coat the chicken pieces well with the sauce.