Description
Sticky Pomegranate Chicken
This dish combines Asian-inspired flavors with the sweetness of pomegranate to create a sticky, crispy chicken dish that’s simply irresistible! Pan-fried chicken gets tossed in a sweet, slightly spicy sauce with carrots and broccoli, served over fluffy rice. It’s a balance of sweet, savory, and tart flavors that will leave you craving more!
2 boneless chicken breasts, diced
2 tbsp vegetable oil
1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp ginger
1/4 tsp black pepper, 1 egg (whisked)
1/2 cup cornstarch, 1/2 cup pomegranate juice
2/3 cup soy sauce, 2 tbsp rice vinegar
2 tbsp brown sugar, 2 garlic cloves (minced)
1 tsp ginger, 1 cup carrots, 1 cup broccoli
Sesame seeds, green onions, pomegranate seeds
Directions:
1. Mix chicken with oil, salt, pepper, garlic powder, and ginger.
2. Add egg, coat in cornstarch.
3. Fry until crispy.
4. Simmer sauce ingredients, add chicken, veggies.
5. Serve with rice.
Prep Time: 10 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Marinate the Chicken: In a medium bowl, combine the diced chicken, vegetable oil, salt, black pepper, garlic powder, and ginger. Toss until evenly coated. Add the whisked egg and mix well to create a sticky base for the cornstarch.
2. Coat the Chicken: Place the cornstarch in a shallow dish. Dredge each piece of egg-coated chicken in the cornstarch, pressing gently to ensure a complete, dry coating. Shake off any excess.
3. Pan-Fry: Heat a large skillet or wok over medium-high heat with a thin layer of oil. Add the chicken in a single layer, working in batches if needed. Cook for 4-5 minutes per side until golden brown, crispy, and cooked through. Remove and set aside on a plate.
4. Make the Sauce: In the same skillet, reduce heat to medium. Add pomegranate juice, soy sauce, rice vinegar, brown sugar, minced garlic, and ginger. Whisk and bring to a simmer for 3-4 minutes until slightly thickened.
5. Combine and Finish: Add the diced carrots and broccoli florets to the sauce. Cook for 2-3 minutes until vegetables are tender-crisp. Return the crispy chicken to the skillet, tossing everything gently to coat in the sticky sauce. Cook for 1 more minute to reheat the chicken.
Serving Suggestions
Serve this sticky chicken immediately over a bed of steamed jasmine or basmati rice to soak up the delicious sauce. For a vibrant finish, garnish generously with sesame seeds, sliced green onions, and a sprinkle of fresh pomegranate seeds. A simple side of steamed edamame or a light cucumber salad complements the rich flavors perfectly.
How-to Summary
Dice and marinate chicken with spices and egg. Coat thoroughly in cornstarch and pan-fry until crispy. In the same pan, simmer pomegranate juice, soy sauce, vinegar, sugar, garlic, and ginger into a sauce. Add carrots and broccoli to soften, then toss the crispy chicken in the sauce to coat. Serve hot over rice with garnishes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs are an excellent substitute. They remain juicy and add a richer flavor. Adjust cooking time slightly as thighs may take a minute longer to cook through.
How can I make this dish less sweet? Reduce the brown sugar to 1 tablespoon, or omit it entirely. The pomegranate juice provides natural sweetness, so you may find extra sugar unnecessary.
Can I make the sauce ahead of time? Absolutely. Combine all sauce ingredients in a jar and refrigerate for up to 3 days. Give it a good shake before adding it to the hot pan to simmer.
My sauce isn’t getting sticky/thick. What can I do? Create a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk this into the simmering sauce until it reaches your desired consistency.
Is there a good substitute for pomegranate juice? Cranberry juice (not cocktail) is the best alternative, offering a similar tartness. You could also use a mix of orange juice and a teaspoon of lemon juice.
Common Mistakes to Avoid
- Crowding the Pan: Frying all the chicken at once steams it instead of crisping it. Cook in batches for the best texture.
- Not Coating Properly: Ensure each chicken piece is fully coated in the egg mixture before dredging in cornstarch for an even, crispy crust.
- Overcooking the Vegetables: Add carrots and broccoli just to soften slightly. They should remain vibrant and crisp-tender for the best texture contrast.
- Adding Chicken Back Too Early: Only return the crispy chicken to the sauce at the very end. Letting it sit too long will cause the coating to soften.
Conclusion
This Sticky Pomegranate Chicken is a guaranteed crowd-pleaser, masterfully balancing sweet, savory, and tangy notes. With its simple techniques and vibrant ingredients, it transforms a weekday dinner into a special occasion. Follow this guide, avoid the common pitfalls, and you’ll have a restaurant-quality dish that’s both impressive and deeply satisfying. Enjoy the process and the delicious results!