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

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. You can make the sweet sour sauce in advance, store in an air-tight container and keep in the refrigerator.

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. Restaurant style sweet and sour chicken. You can have 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

1. It's 2 1/2 lb of boneless, skinless, chicken thighs.
2. You need 5 cup of corn oil.
3. It's 2 1/2 cup of all-purpose flour.
4. It's 1/4 tsp of turmeric.
5. It's 1 tsp of granulated garlic.
6. It's 1 tsp of onion powder.
7. It's 2 tsp of salt.
8. You need 1 1/2 tsp of ground black pepper.
9. You need 4 large of eggs, lightly beaten.
10. You need 9 oz of apricot jelly.
11. You need 1/2 cup of apple juice.
12. It's 1/4 cup of brown sugar.
13. You need 1/4 cup of rice wine vinegar.
14. You need 1/4 cup of soy sauce.
15. Prepare 1 of quarter inch coin of ginger.

You can also make this with pork or shrimp. Drain on paper towels and set aside. To prepare the sauce: Stir all ingredients together and set aside. Add the sauce mixture and pineapple.

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce step by step

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..

Bring just to a boil to thicken. Add chicken pieces and stir to coat. All Reviews for Slow Cooker Sweet and Tangy Chicken. This sticky sweet, sinfully delectable take out favorite usually makes an appearance on Mix the sauce: To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl. This chicken is so delicious, equal parts perfectly sweet and tangy.