Sesame Chicken with Pomegranate Raspberry Glaze

Move over take-out. Crispy fried pieces of chicken or pork are coated in a sweet, tangy, nutty pomegranate-raspberry sesame sauce for a fresh, unforgettable take on sesame chicken that could easily replace your usual takeout routine.

Pomegranate Raspberry Sesame Chicken with rice and asparagus

Sesame Chicken {or Pork!} with Pomegranate Raspberry Sauce

This version of sesame chicken is ridiculously good. It does take more time than grabbing take-out, but the extra effort yields profoundly tender, flavorful meat and a sauce with bright, balanced complexity.

Three things make this pomegranate-raspberry sesame chicken so special:

Marinating the meat in buttermilk and soy sauce tenderizes and seasons from within.
Pomegranate molasses gives the sauce sweetness, tang, and depth.
A coating of flour and cornstarch yields an extra-crispy exterior.

Here’s a closer look at each element and why they matter.

Buttermilk and Soy: Secrets to Tender, Flavorful Meat

Marinating chicken or pork in a mix of buttermilk and soy sauce produces exceptionally moist, tender meat. The salt from the soy sauce seasons and helps retain moisture, while the acidity in the buttermilk gently breaks down proteins for a tender result.

Additionally, the natural sugars in the buttermilk caramelize during cooking, building another layer of flavor. For best results, marinate at least 1 hour and up to 24 hours.

If you don’t have buttermilk on hand, homemade substitutes work well—any quick cultured-milk substitute will do in a pinch.

How to Make a Delicious Sesame Chicken Sauce Using Pomegranate Molasses

Pomegranate molasses is a concentrated syrup made by reducing pomegranate juice with a bit of sugar and lemon until thick and glossy. Its bright acidity, subtle smokiness, and concentrated fruit flavor add instant depth to sauces without making them cloyingly sweet.

Because it concentrates flavor quickly, pomegranate molasses lends the complexity of slow cooking in a fraction of the time. It pairs beautifully with raspberries and sesame, lifting the sauce with tang and fruit-forward brightness.

You can often find pomegranate molasses at well-stocked supermarkets or specialty stores, and it’s straightforward to make at home by simmering pomegranate juice and a touch of sugar until reduced to a syrup. Once prepared, it keeps in the refrigerator for weeks and can be used to glaze roasted vegetables, finish grilled meats, or dress salads.

How to Make Extra Crispy Sesame Chicken {or Pork}

The key to an extra-crispy coating is a blend of flour and cornstarch. Flour creates body and helps seal in juices, while cornstarch limits gluten formation and absorbs moisture during frying, producing a light, crackly crust.

This recipe works wonderfully with boneless chicken thighs or pork tenderloin—both deliver juicy results and crisp coatings. While other proteins like steak or shrimp may also work, this recipe has been tested and proven with chicken and pork.

If you experiment with other proteins, adjust frying time and temperature accordingly and share your results if you like—this sauce pairs well with many different mains.

Taking a bite of Pomegranate Raspberry Sesame Chicken

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📖 Recipe

Yield: 4-6

Pomegranate Raspberry Sesame Chicken {Or Pork!}

A flavorful twist on sesame chicken: crispy fried pieces of chicken or pork tossed in a sweet-tangy pomegranate-raspberry sesame sauce.

Prep Time
1 hour

Cook Time
1 hour

Inactive Time
1 hour

Total Time
3 hours

Ingredients

2 cups (454 grams) buttermilk
½ cup (32 grams) soy sauce
1 tablespoon kosher salt
1 tablespoon packed dark brown sugar
5 tablespoons toasted sesame oil, divided
2 tablespoons orange zest, divided
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (Or – pork tenderloin)
2 tablespoons (16 grams) + 1 ½ cups (180 grams) cornstarch, divided
½ cup (61 grams) fresh raspberries
¼ cup (2 ounces) orange juice
¼ cup (2 ounces) seasoned rice vinegar
1 cup (8 ounces) pomegranate molasses
3 large eggs
salt and pepper
1 cup (120 grams) all-purpose flour
Vegetable oil for frying (enough for 2–3 inches in a large saucepan)
2 teaspoons minced garlic (2–3 cloves)
2 tablespoons fresh ginger, grated or minced
1 ½ teaspoon crushed red pepper
½ cup (71 grams) toasted sesame seeds
½ cup (87 grams) pomegranate seeds
¼ cup (14 grams) fresh chives, minced

Serve with:

Cooked jasmine rice
Sautéed asparagus

Instructions

Marinate the chicken (or pork):

Add buttermilk, soy sauce, 1 tablespoon salt, brown sugar, 1 tablespoon toasted sesame oil, and 1 tablespoon orange zest to a bowl; whisk to combine.
Arrange the meat in a single layer in a baking dish, pour the marinade over it, stir to coat, cover, and refrigerate for at least 1 hour and up to 24 hours.

Make the pomegranate-raspberry sesame sauce:

In a bowl, combine 2 tablespoons cornstarch, raspberries, orange juice, rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon orange zest.
Mash the raspberries slightly as you stir, then mix in the pomegranate molasses. Set aside while you prepare and fry the meat.

Cook the chicken or pork:

Crack the eggs into a shallow dish and add 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 tablespoons sesame oil; whisk to combine.
In a second shallow dish, combine the remaining 1½ cups cornstarch, flour, and ½ teaspoon salt; stir to mix.
Remove the meat from the marinade. Toss several pieces in the egg mixture, then dredge individually in the cornstarch-flour mix, pressing to form a thick coating. Place breaded pieces on a plate and repeat until all are coated.
Pour enough vegetable oil into a heavy saucepan to reach 2–3 inches up the sides and heat to 350°F (176°C).
Fry 8–10 pieces at a time until golden brown, about 3–4 minutes per side, maintaining oil temperature as much as possible. Drain on paper towels and keep warm under foil while finishing the sauce.

Finish the pomegranate-raspberry sesame sauce:

Heat the remaining tablespoon of sesame oil in a saucepan over medium heat until shimmering. Add garlic, ginger, and crushed red pepper; cook 30–60 seconds until fragrant.
Add the prepared pomegranate-raspberry mixture and cook, stirring, until thickened and bubbling. Remove from heat and stir in ¼ cup toasted sesame seeds.
Toss the cooked chicken or pork in the sauce until well coated, then transfer to a serving platter.
Garnish with the remaining ¼ cup sesame seeds, pomegranate seeds, and chives. Serve with jasmine rice and sautéed asparagus.

Notes

Pomegranate molasses is increasingly available in supermarkets; making it at home by reducing pomegranate juice and a touch of sugar is easy and more economical. If you don’t have buttermilk, use a quick DIY substitute made from milk and an acid.

Did you make this recipe?

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