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.

Ingredients

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

Method

  1. Why thighs They are just tastier than breasts and they are cheaper and your company/kids wont 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 its 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 Im guesstimating its 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