Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce - Most people who cook dinner for his or her families typically have an inventory of family favorites. I do know we do. We often focus on what the youngsters like to ensure they will eat. Once in a while nevertheless, we open the cupboards, the fridge, and the freezer, stand with our arms on our hips and say, "I don't really feel like any of this." We want something totally different. It is nearly like a writer's block. We're left wondering what to cook. Listed here are a couple of concepts that we go to once we are left asking ourselves what's for dinner. We try to make it possible for all of the meals use simple recipes for dinner and they are within our price range.
You can have Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using 15 ingredients and 10 steps. Here is how you cook it.
Ingredients of Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce
- Prepare boneless, skinless, chicken thighs.
- Prepare corn oil.
- You need all-purpose flour.
- Prepare turmeric.
- Prepare granulated garlic.
- Prepare onion powder.
- You need salt.
- Prepare ground black pepper.
- It's eggs, lightly beaten.
- You need apricot jelly.
- Prepare apple juice.
- You need brown sugar.
- You need rice wine vinegar.
- It's soy sauce.
- Prepare quarter inch coin of ginger.
Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce instructions
- 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..
Video How To Cook Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce
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