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1
Why thighs?
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2
They are just tastier than breasts, and they are cheaper, and your company/kids won't know when they are covered in dredge.
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3
Wash the thighs thoroughly and unfurl them.
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4
Boneless thighs can be unrolled.
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5
Lay out about 2 feet of plastic wrap on a clean surface.
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6
Place an unfurled thigh in the center of one foot of plastic wrap, and then pull the other foot over the thigh.
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7
Grap a culinary mallet or your favorite heavy gauge hammer, and pound the thigh mercilessly, like it's some sort of therapy session.
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8
You are looking to reduce it to tatters.
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9
Rip the remnants up with your hands into popcorn size bits, and pile them in a bowl.
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10
Repeat for all the chicken.
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11
In a 2 or 3qt saucepan, heat about 2 inches of corn oil on medium heat.
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12
I'm guesstimating it's about 5 cups.
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13
Mix the flour, turmeric, garlic, onion powder, salt, pepper.
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14
The chicken tatters go into the eggs, and then the flour dredge.
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15
Toss the flour dredge on to the tatters and lightly toss.
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16
Then, toss the dredged tatters into the pan with the hot oil.
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17
Cook the tatters until golden, keeping enough space in the pan between tatters to maintain their independence.
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18
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.
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19
Cooked bits should be placed on a plate of paper towels to drain.
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20
Blend the jelly, juice, sugar, vinegar, soy, and ginger into a fine, loose, puree.
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21
Pour some of the pureed sauce into a dipping bowl, and serve with the popcorn chicken.
