Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. Great recipe for Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. Chicken is pounded until extremely tender, and then the remaining tatters are deep fried in a seasoned dredge to create unique shapes and textures. The chicken is served with a tangy duck-style sauce.

And what a great way to dress up frozen chicken nuggets! —Amy Corlew-Sherlock, Lapeer, Michigan Sauce: Combine all ingredients in a large saute pan over medium high heat. Add the cooked chicken to the sauce and toss to coat. Mix together the sweet and sour sauce. You can cook Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

It's 2 1/2 lb of boneless, skinless, chicken thighs.
You need 5 cup of corn oil.
It's 2 1/2 cup of all-purpose flour.
You need 1/4 tsp of turmeric.
You need 1 tsp of granulated garlic.
It's 1 tsp of onion powder.
You need 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.
It's 1/2 cup of apple juice.
You need 1/4 cup of brown sugar.
Prepare 1/4 cup of rice wine vinegar.
It's 1/4 cup of soy sauce.
You need 1 of quarter inch coin of ginger.

Brush the sauce onto the chicken. My little helper Dredge chicken thighs in corn starch until lightly coated on all sides. Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking. This Sweet and Sour Chicken recipe is restaurant delicious (or better!) but quick and easy to make at home!

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..

I like that KFC didn ' t take a totally traditional approach to sweet and sour sauce. Their Sweet N ' Tangy sauce is more like a sweet chili sauce, adding an element of heat to the chicken nugget-dipping staple. It still might be a bit too sweet for more discerning palates, but the spice makes it super tasty. Place Chicken thighs in top side down. Cook until thickened, then stir in corn.