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You already realize that the body requires the heart to be healthy. Obviously, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already understand that daily exercise and a healthy lifestyle are vital in terms of the total health of your heart. Do you know, though, that several specific foods are great for making your heart feel better? Keep reading to learn which foods are great for your heart.
Beans, believe it or not, are actually good for your heart. The after effects of eating beans might not be so pleasant to smell, but they’re good for the inside of your body. It doesn’t mean, however, that merely consuming beans will undo the bad effects of consuming unhealthy foods or make your heart better by magic. What is true, though, is that having kidney beans on your green salad in place of chicken or consuming soy burgers instead of beef hamburgers is a good course of action to take. The good news is that beans are delicious–good enough that you may not miss the beef or chicken.
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We hope you got benefit from reading it, now let’s go back to popcorn chicken thighs with tangy sweet and sour sauce recipe. You can cook popcorn chicken thighs with tangy sweet and sour sauce using 15 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Popcorn Chicken Thighs with Tangy Sweet and Sour Sauce:
- You need 2 1/2 lb boneless, skinless, chicken thighs
- You need 5 cup corn oil
- You need 2 1/2 cup all-purpose flour
- Provide 1/4 tsp turmeric
- Get 1 tsp granulated garlic
- Prepare 1 tsp onion powder
- Take 2 tsp salt
- You need 1 1/2 tsp ground black pepper
- Use 4 large eggs, lightly beaten
- Take 9 oz apricot jelly
- You need 1/2 cup apple juice
- Provide 1/4 cup brown sugar
- You need 1/4 cup rice wine vinegar
- Provide 1/4 cup soy sauce
- Provide 1 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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