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1 and 1/2 pounds chicken breast, cut into popper size
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 to 2 cups cornstarch
oil, for frying
1 cup pomegranate syrup
1/2 cup honey
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon vinegar
1/2 teaspoon Worcestershire sauce (use Tonnelli for gluten free)
1 teaspoon spicy brown mustard
1 garlic cube
Take your cut chicken and put into a large ziplock bag. Add the salt, black pepper, and garlic powder into the bag and shake. Let it marinate essentially for around five to 10 minutes. Then after five to 10 minutes I waited like another seven minutes.
Take your cornstarch and carefully bread each piece of chicken well.
Once all of your chicken is breaded, fry in a pot of oil or in a deep fryer a few pieces at a time until your chicken is crispy and cooked. Once cooked, let it rest on a cooling rack or on a paper towel-lined tray just to let it drain all excess oil.
While all the chicken is draining, in a bowl, whisk together the pomegranate syrup, honey, lemon juice, vinegar, Worcestershire sauce, spicy brown mustard, garlic cube, and salt until the mixture is completely incorporated.
Take all the chicken and put into a large ziplock bag. Take the sauce and pour into the bag. Shake until everything is combined in the bag. Serve immediately.
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