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Before you jump to Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.
Many of us think that comfort foods are not good for us and that we have to keep away from them. If your comfort food is candy or junk food this holds true. Otherwise, comfort foods could be very nutritious and good for you. There are several foods that, when you consume them, can better your mood. When you are feeling a little down and are needing an emotional pick-me-up, try a couple of these.
Put together some trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all great for elevating your mood. This is because these foods are rich in magnesium, which helps to increase serotonin levels. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling all the time. The more of this chemical in your brain, the happier you’ll feel. Not just that, nuts, particularly, are a terrific protein food source.
As you can see, you don’t need to eat junk food or foods that are not good for you to feel better! Test out these hints instead!
We hope you got benefit from reading it, now let’s go back to popcorn chicken thighs with tangy sweet and sour sauce recipe. To make popcorn chicken thighs with tangy sweet and sour sauce you need 15 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- Get boneless, skinless, chicken thighs
- Take corn oil
- Provide all-purpose flour
- Take turmeric
- Provide granulated garlic
- Provide onion powder
- You need salt
- Take ground black pepper
- Prepare eggs, lightly beaten
- Take apricot jelly
- Prepare apple juice
- Take brown sugar
- Get rice wine vinegar
- Prepare soy sauce
- Get quarter inch coin of ginger
Instructions to make Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- 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.
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