Sweet Tangy Pomegranate Chicken

This recipe reminds me of sweet and sour chicken. It has a sweet beginning and a tangy tart finish. Frying the chicken then baking it makes it so tender it falls off the bone. I recommend placing the chicken on a bed of basmati rice.

  • 1 chicken cut up (leave skin on and bones in)
  • garlic salt
  • 3/4 cup Skylake Ranch Pomegranate Syrup
  • 1/4 cup white rice vinegar
  • 4 Tbsp catchup
  • 1 Tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 cup chicken broth
  • Cornstarch to coat chicken
  • 3 eggs
  • Canola oil to fry chicken
  1. Sprinkle chicken with garlic salt, let stand for 1 hour in the refrigerator.
  2. Preheat oven to 325 degrees.
  3. In a medium bowl combine Skylake Ranch Pomegranate Syrup, rice vinegar, catchup, soy sauce, salt and chicken broth. Beat until all ingredients are well incorporated.
  4. Meanwhile fill a heavy sauce pan with canola oil so the depth reaches 2 inches, heat on medium hight heat.
  5. Coat the chicken with the cornstarch and then in the beaten eggs.
  6. Drop in heated oil (350 degrees) and fry until the batter is well browned. Put chicken on a paper towel to soak up the excess oil.
  7. Then dip in pomegranate mixture and arrange the chicken in a 9x13 inch oven prof dish.
  8. Pour remaining pomegranate mixture over chicken and bake for 1 1/2 hours.
  9. In 30 minutes check chicken if it starts to brown too much cover with foil.

Collections: Recipes, Syrup Recipes

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