Description
Crispy chicken coated in a sticky-sweet glaze packed with tangy pomegranate, honey, and a kick of ginger — all balanced with roasted Brussels sprouts for that perfect savory crunch. Served over rice with a sprinkle of sesame seeds and green onions, this dish is a flavor-packed weeknight win.
Ingredients
Scale
- 3 lbs boneless chicken breasts, cut into 2-inch cubes
- 2 eggs, beaten
- ½ cup all-purpose or gluten-free flour
- Kosher salt and black pepper, to taste
- 1½ lbs Brussels sprouts, halved
- ¾ cup extra virgin olive oil or sesame oil
- Sticky Sauce:
- 1⅓ cups low sodium soy sauce
- ⅔ cup pomegranate juice (or apple/orange cider)
- ½ cup honey
- 4 tbsp balsamic vinegar
- 2 tbsp freshly grated ginger
- 6 cloves garlic, minced
- 1½ tbsp cornstarch mixed with 3 tbsp water
- For Serving:
- Cooked rice
- Sesame seeds
- Chopped green onions
Instructions
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Toss Brussels sprouts with half the oil, salt, and pepper. Spread on one baking sheet and roast for 25–30 minutes, flipping halfway.
- Season chicken with salt and pepper. Dip into beaten eggs, then coat with flour.
- Heat remaining oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown and just cooked through. Transfer to a paper towel-lined plate.
- In a saucepan, combine soy sauce, pomegranate juice, honey, balsamic vinegar, ginger, and garlic. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and simmer until thickened, about 2–3 minutes.
- Add seared chicken to the sauce and toss to coat evenly.
- Serve chicken and roasted Brussels sprouts over rice. Garnish with sesame seeds and chopped green onions.
Notes
- To make gluten-free, use gluten-free flour and tamari instead of soy sauce.
- Air fry chicken pieces for an even crispier texture with less oil.
- Double the sauce if serving with extra rice or noodles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked, Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 14g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
Keywords: sticky chicken, pomegranate chicken, brussels sprouts and chicken, sweet and savory chicken, asian-inspired chicken, weeknight dinner