How to Prepare Yummy 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.

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. Homemade crispy sweet and sour chicken with a better-than-takeout sauce made from store cupboard ingredients! You can have Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

  1. Prepare 2 1/2 lb of boneless, skinless, chicken thighs.
  2. Prepare 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. You need 1 tsp of granulated garlic.
  6. You need 1 tsp of onion powder.
  7. Prepare 2 tsp of salt.
  8. You need 1 1/2 tsp of ground black pepper.
  9. Prepare 4 large of eggs, lightly beaten.
  10. It's 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. Prepare 1/4 cup of soy sauce.
  15. Prepare 1 of quarter inch coin of ginger.

What ingredients could possibly give sweet and sour chicken that tangy, sweet and well, sour flavour? Actually quick a bizarre combination Restaurant style sweet and sour chicken. You can also make this with pork or shrimp. Add the sauce mixture and pineapple.

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce instructions

  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. ***if you use frozen chicken nuggets or popcorn chicken, precook before adding to the cooked sauce. 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.

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