If you are a fan of Asian inspired flavors, then you should definitely check this sticky pomegranate chicken out very soon. Crispy pan fried chicken tossed in a sweet, sticky, slightly spicy sauce along with some carrots, broccoli and fluffy rice. It’s delicious, well balanced and full of so many fabulous flavors.
Let’s get started…
Begin by preparing the crispy chicken. This is a super simple way to pan fry crispy chicken for so many different recipes. Start by dicing 2 boneless skinless chicken breasts and place them in a large mixing bowl with 2 tablespoons of vegetable or canola oil, 1/2 teaspoon of salt, 1/2 teaspoon of ground ginger, 1/2 teaspoon of garlic powder and 1/4 teaspoon of black pepper. Toss everything together and let the chicken sit for a few minutes to marinade a bit.
Add a whisked egg into the diced chicken and toss until it is evenly distributed. Add 1/2 cup of cornstarch and mix until all of the pieces of chicken are coated in egg and cornstarch.
To fry the chicken, place a large skillet over medium heat and add enough vegetable or canola oil to cover the bottom of the skillet by about 1/2 inch. Let the oil warm for a few minutes before adding the coated chicken.
Once the oil is warm, add a single layer of the coated pieces of chicken and let them fry for 3-4 minutes or until the underside is crisp and lightly golden. Use a fork or small spatula to flip the pieces of chicken and continue to fry until all sides are crisp and golden brown and the chicken is cooked through.
Transfer the crispy chicken onto a paper towel lined plate and repeat the process until all of the chicken is cooked. I used my Le Creuset 4 Quart Braiser and it only took 2 batches, but you may need to work in 3 batches with a smaller skillet.
While the chicken is frying, gather 1/2 cup of pomegranate juice, 2/3 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of dark brown sugar, 2 finely minced cloves of garlic and 1 teaspoon of grated or finely minced ginger.
Combine everything and as soon as you transfer the last pieces of chicken out of the skillet, pour most of the excess oil out of the skillet and add the sauce mix. Return the skillet to medium heat and bring the sauce up to a simmer.
Let the sauce simmer until it has slightly reduced. This should take about 5 minutes or so.
Once the sauce is slightly reduced, add the crispy coated chicken along with 1 cup of finely chopped carrots and 1 cup of finely chopped broccoli into the skillet. Toss to combine and bring everything back up to a simmer.
Let everything simmer together until the sauce is dark, sticky and caramelized.
Scoop some of your sticky pomegranate chicken next to some fluffy rice and garnish the bowl with sesame seeds, green onion and pomegranate seeds, if you have some. The sweet and tart flavor that they add to this dish is highly recommended!
If you are looking for a simple, flavorful dish that brings you a little sweet and tart, crispy and sticky, salty and spicy then give this sticky pomegranate chicken a try.
You are going to love it…
Sticky Pomegranate Chicken
Ingredients
- 2 boneless skinless chicken breasts, diced
- 2 tablespoons of vegetable or canola oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of black pepper
- 1 egg, whisked
- 1/2 cup of cornstarch
- 1/2 cup of pomegranate juice
- 2/3 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of brown sugar
- 2 cloves of garlic, finely minced
- 1 teaspoon of ginger, grated or finely minced
- 1 tablespoon of white sesame seeds
- 1 cup of carrot, finely chopped
- 1 cup of broccoli, finely chopped
- 1 1/2 cup of rice, prepared
- green onions, finely chopped (optional garnish)
- pomegranate arils (seeds) (optional garnish)
Instructions
- Cut the chicken into small cubes and place in a large bowl
- Add 2 tablespoons of vegetable oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of ground ginger and 1/2 teaspoon of garlic powder to the chicken and mix until the oil and spices are evenly distributed
- Let the chicken sit for 10 minutes and then egg 1 whisked egg and toss to combine
- Add 1/2 cup of cornstarch to the chicken and mix until all of the chicken is coated in cornstarch
- Combine 2/3 cup of soy sauce, 1/2 cup of pomegranate juice, 2 tablespoons of rice vinegar, 2 tablespoons of dark brown sugar, 2 finely minced cloves of garlic and 1 teaspoon of grated ginger and set aside for now
- Place a large skillet over medium heat and add enough vegetable oil to cover the bottom of the skillet by about 1/2 inch
- Allow the oil to warm for several minutes
- Add about half of the chicken, separating the pieces to allow them to crisp on all sides
- Let the chicken fry for several minutes and once the underside is crisp, flip the pieces over and cook until all sides are crisp and the chicken is cooked through
- Transfer the crisp chicken onto a paper towel lined plate and then repeat the process until all of the chicken is crisp
- Once the chicken is done, pour the excess oil out of the pan, but leave any brown bits behind
- Add the pomegranate mixture into the skillet and bring it to a simmer
- Allow the sauce to simmer until it begins to thicken slightly
- Add the crisp chicken, finely chopped carrots and broccoli into the sauce and toss to combine
- Cook over medium heat, tossing occasionally, until the chicken is deep in color and coated in the sticky sauce
- Serve with rice and garnish with sesame seeds, thin sliced green onions and pomegranate seeds
