Spicy pomegranate chicken poppers

If there is one thing I crave regularly, it's spicy chicken poppers/tenders!! There's just something so perfect about juicy crunchy fried cubes of chicken tossed in a finger-licking sauce. In our house, chicken without the bone is generally more appreciated all around, so I decided to give our usually poppers recipe an upgrade with these spicy pomegranate chicken poppers in honor of Rosh Hashanah. The pomegranate syrup gives it a delicious tang and the fresh seeds add a fun crunch!

Here's what you need:

• Chicken breast cutlets
• All-purpose flour
• Salt and pepper
• Egg
• Homestyle breadcrumbs
• Hot sauce
• Pomegranate concentrate - I've linked the brand I used so you can see exactly what I used.
• Honey
• Sweet chili sauce
• Rice vinegar

How to make spicy pomegranate chicken poppers:

1. Start by preparing the chicken. Prepare your breading station.
2. Mix the flour with the salt and pepper in a Ziplock bag, whisk eggs in a bowl, and pour the crumbs on to a plate.
3. Take the chicken cubes and bread them starting with coating them in flour, dipping in egg and then into the crumbs.
4. Set the coated pieces aside and continue breading until all the chicken is finished.
5. Heat frying oil in a large skillet.
6. While the oil is heating, whisk together the hot sauce, pomegranate syrup, honey, sweet chili sauce, and rice vinegar.
7. Fry the poppers for 1-2 minutes per side, until golden. I like to use these chicken tweezers to flip the chicken.
8. Transfer to a cooling rack set on top of a paper towel. Toss in the sauce just before serving.

Storing and reheating:

The chicken poppers will keep in the fridge for 3-4 days. To reheat, place in a hot oven uncovered. The sauce will store in the fridge for up to 2 weeks. (Keep them separate until just before serving.)

More chicken recipes:

Irresistible popcorn chicken recipe

Peruvian chicken and green sauce

Spicy pomegranate chicken poppers

spicy pomegranate chicken poppers are juicy and delicious crispy chicken bites coated in a pomegranate glaze with the perfect kick of heat.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

  

Poppers:

• 1.5 Lbs boneless chicken cut into cubes
• ½ cup flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 eggs
• 2 cups plain homestyle panko crumbs

Pomegranate sauce:

• ⅓ c pomegranate concentrate
• ⅓ c sweet chili sauce
• ⅓ c hot sauce
• 2 tablespoon honey
• 1 tablespoon rice vinegar

Method

 

1. Start by preparing the chicken. Prepare your breading station.
2. Mix the flour with the salt and pepper in a Ziplock bag, whisk eggs in a bowl, and pour the crumbs on to a plate.
3. Take the chicken cubes and bread them starting with coating them in flour, dipping in egg and then into the crumbs.
4. Set the coated pieces aside and continue breading until all the chicken is finished.
5. Heat frying oil in a large skillet.
6. While the oil is heating, whisk together the hot sauce, pomegranate syrup, honey, sweet chili sauce, and rice vinegar.
7. Fry the poppers for 1-2 minutes per side, until golden. I like to use these chicken tweezers to flip the chicken.
8. Transfer to a cooling rack set on top of a paper towel. Toss in the sauce just before serving.