Pomegranate Glazed Popcorn Chicken

Inspired by Taiwanese popcorn chicken, this fall version is just as addicting! Make this pomegranate glazed popcorn chicken for your next snack and you'll regret not making it sooner.

Watch how to make this

Ingredients

• Thai sweet chili sauce: This sauce provides a base for the glaze, offering a balance of sweetness and mild heat. It also contributes to the sticky texture. You can find Thai sweet chili sauce at most Asian markets or online.
• Pomegranate molasses: Pomegranate molasses is a thick syrup made from pomegranate juice. It's available in Middle Eastern stores or the international aisle of some supermarkets. You can also make it by reducing pomegranate juice. For this recipe, pomegranate molasses adds a unique tangy sweetness and depth to the glaze.
• Rice vinegar: Adds acidity to the glaze, balancing out the sweetness from the other ingredients.
• Chicken thighs: Chicken thighs are preferred for their higher fat content, which results in more flavorful and juicy popcorn chicken. They tend to stay moist during cooking, unlike chicken breast which can dry out more easily.
• Cornstarch: Helps create a crispy exterior on the chicken pieces when baked.
• Pomegranate arils: These are used as a garnish, adding a pop of color, freshness, and a burst of tart-sweet flavor.
• Fried basil: Used as a garnish, adding a crispy texture and aromatic flavor.

Substitutions and variations

• Protein: Experiment with other meat such as pork or tofu for a vegetarian version.
• Gluten-free: Use tamari instead of soy sauce to make it gluten-free. Ensure your cornstarch is certified gluten-free.

Step-by-step instructions

Step 1: Make pomegranate glaze

The real star behind this pomegranate glazed popcorn chicken is, you guessed it, the pomegranate glaze. To make the sauce, simmer Thai chili sweet sauce with pomegranate molasses, soy sauce, rice vinegar, brown sugar, ginger, and garlic until slightly thickened.

If you can't find pomegranate molasses, you can use pomegranate juice. Reduce pomegranate juice with sugar and a touch of lemon juice until it becomes thick and syrupy. Depending on how much juice you're reducing, this could take about an hour.

Feel free to make the glaze the day before. It will thicken more as it cools; if you make the sauce the day before, pop it in the microwave to reheat it.

Step 2: Prepare chicken

Now let's move on to the chicken. I used chicken thighs for this recipe but you can also use chicken breast. Just make sure to use boneless skinless chicken.

Cut the chicken into bite-size pieces and coat it with a generous amount of cornstarch. Add the water and toss the mixture to coat. The cornstarch should cling to the chicken and look almost like a batter.

Drizzle enough oil to coat the bottom of the baking sheet and spread the chicken in an even layer. Drizzle more oil on top of the chicken, making sure that each piece is coated. The idea is to mimic frying chicken but in the oven.

Step 3: Finish with glaze

Bake the chicken for about 20 minutes, flipping them over halfway through.

If you prefer to use a fryer, you can deep-fry the popcorn chicken instead while still using the same batter.

Once the chicken is cooked, drizzle the pomegranate glaze on top, tossing to coat.

Transfer the popcorn chicken to a serving platter and garnish it with pomegranate arils, fried basil, and sesame seeds.

This pomegranate glazed popcorn chicken is not like my usual popcorn chicken but boy is it delicious! The sauce is well-balanced with a touch of sweetness and tangy. Meanwhile, the chicken itself is crunchy on the outside and tender inside. I certainly wouldn't mind eating this for my afternoon snack!

Make-ahead and storage

• Make-ahead: You can make the pomegranate glaze the day before. Reheat it before using.
• Store: It's best to enjoy the popcorn chicken the same day it's cooked. However, you can store leftovers in the fridge for up to 2 days and reheat them in the oven or air fryer.

Frequently asked questions

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Recipe

Print Recipe

Pomegranate Glazed Popcorn Chicken

Total Time30 minutes mins

Course: Appetizer, Main Course, Snack

Cuisine: Chinese

Keyword: chicken

Servings: 2

Author: Christine Ma

Ingredients

• ¼ cup Thai sweet chili sauce
• 1 tablespoon pomegranate molasses
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 garlic clove minced
• 1 teaspoon minced ginger
• 1 pound boneless skinless chicken thighs cut into 1-inch pieces
• salt and pepper
• ½ cup cornstarch
• 2 tablespoons water
• 2 tablespoons pomegranate arils
• 6 fried basil leaves
• 1 teaspoon sesame seeds

Instructions

• Preheat oven to 425 degrees F. Drizzle enough oil on a sheet pan to coat the bottom.
• Make pomegranate glaze. Combine Thai sweet chili sauce with pomegranate molasses, soy sauce, rice vinegar, brown sugar, garlic, and ginger in a medium saute pan. Bring to a simmer over low heat and continue to cook until slightly thickened, about 5 minutes. Remove from heat and set aside.
• Season chicken with salt and pepper and toss with cornstarch and water. The cornstarch should cling to the chicken. Place chicken on prepared sheet pan, giving plenty of space in between. Drizzle oil on top so that each chicken piece is coated. Bake for 18-20 minutes or until golden brown, flipping chicken over halfway through.
• Remove chicken from oven and toss with pomegranate glaze. Transfer chicken to serving platter and garnish with pomegranate arils, fried basil, and sesame seeds. Serve immediately.

Notes

You can make the pomegranate glaze the day before. Reheat it before using.

Instead of baking, you can deep-fry the chicken or cook it in the air-fryer.