Espresso and Lime

0 Cut the chicken into small cubes and place in a large bowl
1 Add 2 tablespoons of vegetable oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of ground ginger and 1/2 teaspoon of garlic powder to the chicken and mix until the oil and spices are evenly distributed
2 Let the chicken sit for 10 minutes and then egg 1 whisked egg and toss to combine
3 Add 1/2 cup of cornstarch to the chicken and mix until all of the chicken is coated in cornstarch
4 Combine 2/3 cup of soy sauce, 1/2 cup of pomegranate juice, 2 tablespoons of rice vinegar, 2 tablespoons of dark brown sugar, 2  finely minced cloves of garlic and 1 teaspoon of grated ginger and set aside for now
5 Place a large skillet over medium heat and add enough vegetable oil to cover the bottom of the skillet by about 1/2 inch
6 Allow the oil to warm for several minutes
7 Add about half of the chicken, separating the pieces to allow them to crisp on all sides
8 Let the chicken fry for several minutes and once the underside is crisp, flip the pieces over and cook until all sides are crisp and the chicken is cooked through
9 Transfer the crisp chicken onto a paper towel lined plate and then repeat the process until all of the chicken is crisp
10 Once the chicken is done, pour the excess oil out of the pan, but leave any brown bits behind
11 Add the pomegranate mixture into the skillet and bring it to a simmer
12 Allow the sauce to simmer until it begins to thicken slightly 
13 Add the crisp chicken, finely chopped carrots and broccoli into the sauce and toss to combine
14 Cook over medium heat, tossing occasionally, until the chicken is deep in color and coated in the sticky sauce
15 Serve with rice and garnish with sesame seeds, thin sliced green onions and pomegranate seeds