Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce - chicken thighs

Method

• 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.