Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. 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 dish is one you'll find yourself returning to again and again.

Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions. True to the original, I start with a paste of chicken thighs (which gives a more tender texture) and fortify it with plenty of MSG (in the form of chicken broth powder) and white pepper. 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

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

To replicate the crisp, crunchy coating, I dredge the nuggets in a dry mixture of wheat flour and cornstarch before double dipping them in a batter. Add browned chicken pieces and stir to coat chicken with the sauce. These Sweet and Sour Chicken Chicken Thighs can be made classic sweet and sour sauce or spice them up and make them hot and sour. Cooked along with fresh vegetables for an all in one meal.

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..

This is another favourite chicken thigh recipe of mine. I'm sure you've all made or tried sweet and sour chicken that uses chunks of boneless chicken. Place chicken thighs on the baking sheet and lightly sprinkle chicken and peppers with salt if desired. Mix together the sweet and sour sauce. Brush the sauce onto the chicken.