Pomegranate Teriyaki chicken

Corn starch has the magical property of meat tenderizing by means of jellying the ambient fat and covering meat pieces. Salt sucks out the moisture from meat with the surrounding jell resulting in the marinade deeply penetrate in the flesh.It is fascinating to see a simple mechanism, very popular in Asian cooking indeed, can result in such tender meat pieces; without using the common acidic ingredients or enzymes.

0.5 kg (~1.1 lb) boneless skinless
chicken thighs, cut into three crosswise pieces
1/2 TBSP corn starch
3 TBSP sweet pomegranate juice
1 TSP salt
1/2 TBSP granulated garlic
1/2 TBSP granulated onion
1 TBSP Canola oil
2 TBSP soy sauce
1 TBSP Sriracha
 Dissolve corn starch in cold pomegranate juice. Mix in all the rest of ingredients in a container vessel. Marinate over-night. Pour oil in a wok or a cast iron skillet set over high heat. Cook chicken pieces a minute per side or till golden brown. De-glaze the pan with the remaining marinade and serve with steamed rice.