Preheat oven to 350 degrees Fahrenheit.

Clean the chicken and pound out the thicker areas so that it can cook through evenly. Cut into cutlets if desired.

Fill a frying pan about an inch deep with a neutral oil. Allow the oil to heat on a medium flame until it reads 350 degrees Fahrenheit on a thermometer.

Beat the eggs in a shallow bowl. In another shallow bowl, add enough cornstarch to coat the chicken pieces. Dip each piece into the cornstarch, shake off the excess, and then dip it into the egg.

Add your chicken to the frying pan, being careful not to crowd the pan. Allow the chicken to fry about two to three minutes on each side, until it begins to brown. Remove and add finished chicken to a baking dish.

While your chicken is frying, start the sauce. Add the pomegranate juice, brown sugar, and jelly to a saucepan on medium heat. Whisk until the sugar and jelly dissolve. Allow it to come to a boil, simmer, and reduce it for about ten minutes. Mix two teaspoons of cornstarch with enough water to dissolve it, creating a slurry. Add the slurry to your sauce, whisking continuously. You will immediately see the sauce begin to thicken. Allow it to cook two more minutes, stirring the whole time. Remove your sauce from the heat and pour it over your finished chicken.

Bake the chicken for 10 to 15 minutes, just to make sure it is completely cooked through. Remove chicken from the oven, garnish as desired, and serve.