1007 kcalKorean Candy Chicken
45 min serves 4
Dairy-Free
85gprotein132gcarbs13gfat
Ingredients
- •rice
- •2 eggs
- •2 cups flour
- •1 tablespoon soy sauce
- •1 tablespoon sesame seeds
- •3 lbs chicken breasts
- •1 cup sugar
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Method
From foodista.com — read the original
- In a pan, pour about two inches of oil and heat on medium heat till hot.
- Cut chicken on the diagonal into thick strips, about two inches wide. In a bowl, beat eggs. In another container, place flour.
- Coat chicken strips in egg mixture first, then generously pat with flour, covering all sides. I will often give it a couple of coatings. There should be a thick layer of batter on the chicken pieces.
- When oil is hot, fry chicken pieces till golden brown, about 3 minutes on each side.
- Remove chicken, and let rest on a paper towel to drain the oil. To make candy sauce, place soy sauce and sugar in a bowl and mix together, about 30 seconds. The sugar will not completely dissolve, but the mixture should be thick, and not grainy.
- Add sesame seeds and mix to incorporate. Dip chicken in sauce, covering all sides. Repeat, till all pieces are covered.
- Serve with rice, drizzle remain sauce over chicken.
- Garnish with sliced scallions.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com