Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. Slow Cooker Sweet and Tangy Chicken. 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.
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
- Prepare 2 1/2 lb of boneless, skinless, chicken thighs.
- You need 5 cup of corn oil.
- You need 2 1/2 cup of all-purpose flour.
- Prepare 1/4 tsp of turmeric.
- It’s 1 tsp of granulated garlic.
- You need 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.
- Prepare 9 oz of apricot jelly.
- Prepare 1/2 cup of apple juice.
- Prepare 1/4 cup of brown sugar.
- Prepare 1/4 cup of rice wine vinegar.
- You need 1/4 cup of soy sauce.
- Prepare 1 of quarter inch coin of ginger.
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. Hot sweet & sour sauce: Preheat the pan. Stir and cook until rich saucy texture. Korean popcorn chicken (Dakgangjeong, 닭강정) is a popular Korean street snack in Korea.
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..
Easily add chicken, shrimp, or beef. Chef Ravi Kapur shows us how to use up all that extra kimchi juice by making a sweet and tangy glaze for chicken legs. The chicken is hit wit a fragrant rub. You can make the sweet sour sauce in advance, store in an air-tight container and keep in the refrigerator. Add the sweet and sour sauce into the wok and bring it to boil.
