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Pomegranate Glazed Popcorn Chicken

Course Appetizer, Main Course, Snack
Cuisine Chinese
Keyword chicken
Total Time 30 minutes
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.