Cooking Instructions
- 1
Separate the legs from the thighs. Season each side of every piece of chicken. Lightly coat each piece with flour. Put into a Ziploc bag and refrigerate for 1 hour.
- 2
Heat the oil and fry the chicken. When each piece is done move to a big heat safe bowl.
- 3
Put all the sauce ingredients in a pot and heat till bubbling. Mix the quarter cup of pomegranate juice and cornstarch. Add to the heated sauce, stirring constantly till thickened. Pour and toss the chicken in the pomegranate sauce. Coating each piece of chicken.
- 4
Allow to rest 5 minutes before serving. I hope you enjoy!!!!
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