How to Prepare Delicious Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce

Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce. Korean popcorn chicken (Dakgangjeong, 닭강정) is a popular Korean street snack in Korea. Easily add chicken, shrimp, or beef. Homemade crispy sweet and sour chicken with a better-than-takeout sauce made from store cupboard ingredients!

You can also make this with pork or shrimp. Drain on paper towels and set aside. To prepare the sauce: Stir all ingredients together and set aside. ***if you use frozen chicken nuggets or popcorn chicken, precook before adding to the cooked sauce. You can have 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

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

Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! An instant-read meat thermometer inserted into the thickest part of a thigh should read. 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 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..

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. Korean Popcorn Chicken is sticky, spicy, tangy and crunchy. 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. Chicken Thighs with Spicy Tomato-Pepper Sauce.

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