Fried boneless chicken thigh with sweet and sour sauce

 

 

Compared to the white meat of chicken, chicken thigh is more flavorful and economical. This dish is a finger food and can also be a savory meal when paired with french fries and confetti slaw. I made this for a superball party once and was a hit. 10 pounds of this chicken dish vanished in 10 minutes.

Ingredients

5 lbs bnls, skinless chicken thigh meat

3 cups pf AP flour

1 cup cornmeal

¼ C cornstarch

1tbsp paprika

1tbsp poultry seasoning

1tbsp black pepper

1 tbsp mustard powder

1 tbsp granulated garlic

8 eggs, large

2 tbsp chicken base

Combine eggs and chicken base. Beat slightly. Set aside

Oil for frying about 1-1/2″ deep

How to prepare chicken

1. It is easier to work with the chicken when it is partially frozen. Wash chicken thigh meat & drain. Pat dry.
2. Cut chicken in strips.
3. Combine all the dry ingredients in a bowl. Mix well.
4. Put oil in your frying pan about 1-1/2″ deep and heat to about 350-400 deg.
5. Dredge the chicken strips in the flour mixture, then dip in beaten egg, then dredge again in flour mixture. Slip into the hot oil. Repeat until all your chicken is fried. Drain in paper towel.

6.serve with sweet and sour sauce

    Garnish with chopped scallions

Sweet and sour sauce

2 cup catsup

1 cup pineapple juice

2tbsp sugar

½ C white vinegar

½ C cornstarch

1 cup water

1 tbsp chicken base

Combine all the ingredients in a medium saucepan, Mix well to blend.

Put in stove in medium heat. Whisk to prevent lumping because of the cornstarch.

Simmer and whisk until the flavor marries.

If too thick add more water.

Serve as a dip for the fried chicken Serve 10