Pan Fried Pomegranate Orange Chicken with a Balsamic Mandarin Reduction

Pomegranate Orange Chicken ( lightly breaded ) on a bed of fried rice cooked in white wine, with a mandarin orange balsamic reduction cook time : 1 hour ( sliced oranges for garnish)

reduction:

Balsamic Vinegar
Sugar
Hot Saucepan
Whisk
4 squeezed Mandarin oranges
Rosemary

Pour Balsamic Vinegar into the pan. Use enough so that you can reduce it by half. Heat the pan to High, whisk briskly and constantly to prevent burning,. Vinegar naturally sweetens when reduced, so if you want it a bit more sweeter ,rather than tart, add a bit more sugar, but make sure not to overdue it.
Add in Freshly squeezed mandarin oranges, and whisk. Keep whisking until it has a syrup like consistency and then allow to cool. Drizzle over finished product and lightly on plate.


For the Pomegranate Orange Chicken :
\you will need :
1/3 cup white cooking wine
1/2 cup packed brown sugar
1/4 cup lemon juice
1/3 cup vinegar
2 tablespoons orange juice
3 tablespoons 100 percent pomegranate juice
1/3 teaspoon minced ginger root ( peeled and cleaned)
1 tablespoon orange zest
3 tablespoons cornstarch and 2 tablespoons water ( to create a slurry )
1/2 cup of Flour and 1/4 cup Cornstarch
2 pounds of chicken breast , trimmed of fat and cut into bite sized pieces
Enough vegetable oil to heat to pan fry chicken

Step One : Clean Chicken and cut into bite sized pieces then season with Sea Salt lightly
Step Two : With 1/2 Cup Flour and 1/4 cup cornstarch, mix the two together, add salt and pepper to taste, Pat dry the chicken breast, then coat pieces evenly in cornstarch flour mixture. Set chicken pieces aside.
Step Three : Heat up a large frying pan with oil, add 2 teaspoons of Lemon Juice To the oil and stir rapidly. Once the Oil is heated up and bubbling, Slowly add chicken. DO NOT put the chicken on top of each other. Make sure they are all even, Flip Once or twice making sure all sides are seared with a nice brown color.  ( you may have to repeat the process if you ran out of room in your frying pan )
Step Four: Once the chicken is throughly cooked, coat chicken pieces in slurry and add back to the frying pan with a little more oil. This creates a fried kind of coating. Once done, set chicken aside and let rest.

For the Sauce : Mix all ingredients except cornstarch slurry, in a sauce pan and bring to a boil, stirring occassionally. After it comes to a boil reduce the heat to a simmer and slowly add in cornstarch mixture plus 1 tablespoon extra cornstarch and whisk until it become thick. Lower heat and keep Warm

In a serving bowl, add the chicken then slowly add about 1 1/2 ladles of sauce to it, try to get the chicken coated evenly. Serve with fried rice and orange slices on the side.