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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. While Sweet Soy Garlic Sauce is Made of Sugar(or Honey) Soy Sauce, Vinegar, Garlic Paste , Water and Cornstarch Simmer Until Sauce Thicken.
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Ingredients requirements Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Need 2 1/2 lb boneless, skinless, chicken thighs
- Make ready 5 cup of corn oil
- Give 2 1/2 cup of all-purpose flour
- Get 1/4 tsp for turmeric
- Prepare 1 tsp for granulated garlic
- You need 1 tsp for onion powder
- Need 2 tsp salt
- You need 1 1/2 tsp ground black pepper
- Need 4 large for eggs, lightly beaten
- Get 9 oz for apricot jelly
- Take 1/2 cup apple juice
- You need 1/4 cup for brown sugar
- You need 1/4 cup rice wine vinegar
- Make ready 1/4 cup - soy sauce
- Provide 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. 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. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with.
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.
The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). I try not to eat too much fried food, but I couldn't stop popping these into my mouth. Who wouldn't like crispy tender chicken that's sweet, tangy, and spicy all in one bite? Bell peppers, pineapple chunks and popcorn chicken combined with a sweet and tangy sauce. Prepare chicken according to package directions.
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