Easiest Way to Cook Tasty Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce ~ Happy Cooking - how many times is being sought after by many Buddy around us, one of them is Buddy. they indeed have get used to use internet on ponsel to find information to be used inspiration. Therefore Admin give Information about Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce is can our make it insight.

you could cook Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using tools 15 ingredient 10 step. this is it step by step for make it.

The spices for cooking Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

1. capable need to provide too 2 1/2 lb boneless, skinless, chicken thighs.
2. capable need to provide too 5 cup corn oil.
3. capable need to provide too 2 1/2 cup all-purpose flour.
4. Also add 1/4 tsp turmeric.
5. capable need to provide 1 tsp granulated garlic.
6. Buddy also needs 1 tsp onion powder.
7. Please buddy prepare 2 tsp salt.
8. Please buddy prepare 1 1/2 tsp ground black pepper.
9. capable need to provide too 4 large eggs, lightly beaten.
10. capable need to provide 9 oz apricot jelly.
11. Please buddy prepare 1/2 cup apple juice.
12. capable need to provide 1/4 cup brown sugar.
13. capable need to provide 1/4 cup rice wine vinegar.
14. capable need to provide 1/4 cup soy sauce.
15. Buddy also needs 1 quarter inch coin of ginger.

The Step by step how to cooking Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

1. 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..
2. Lay out about 2 feet of plastic wrap on a clean surface..
3. Place an unfurled thigh in the center of one foot of plastic wrap, and then pull the other foot over the thigh..
4. 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..
5. In a 2 or 3qt saucepan, heat about 2 inches of corn oil on medium heat. I'm guesstimating it's about 5 cups..
6. Mix the flour, turmeric, garlic, onion powder, salt, pepper..
7. 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..
8. 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..
9. Blend the jelly, juice, sugar, vinegar, soy, and ginger into a fine, loose, puree..
10. Pour some of the pureed sauce into a dipping bowl, and serve with the popcorn chicken..

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