Recipe: Appetizing Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. This Sweet and Sour Chicken combines crispy chicken with chunks of onion The sticky sweet and sour sauce makes it tangy and totally addictive! Ingredients for Sweet and Sour Chicken. Bell peppers, pineapple chunks and popcorn chicken combined with a sweet and tangy sauce.

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. The chicken is seasoned with garlic, chili powder, cumin, and smoked paprika and then broiled with a sweet and tangy honey glaze. 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.
Prepare 5 cup of corn oil.
You need 2 1/2 cup of all-purpose flour.
You need 1/4 tsp of turmeric.
Prepare 1 tsp of granulated garlic.
It's 1 tsp of onion powder.
Prepare 2 tsp of salt.
You need 1 1/2 tsp of ground black pepper.
You need 4 large of eggs, lightly beaten.
You need 9 oz of apricot jelly.
Prepare 1/2 cup of apple juice.
You need 1/4 cup of brown sugar.
It's 1/4 cup of rice wine vinegar.
Prepare 1/4 cup of soy sauce.
Prepare 1 of quarter inch coin of ginger.

To begin, combine the trimmed chicken thighs with the olive oil and spices and mix until evenly coated. Arrange the chicken on a foil-lined baking sheet for easy clean-up. Chicken thigh recipes include quick pesto baked chicken thighs and braised chicken thighs with Sweet and Sour Bangkok-Style Chicken with Chiles. Andrew Zimmern's supertasty Thai chicken These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.

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..

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. Hot sweet & sour sauce: Preheat the pan. Stir and cook until rich saucy texture.