Korean Candy Chicken

Korean Candy Chicken

Korean Candy Chicken

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   19 Points
Cuisine
  • Korean
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • cooked rice
  • 2 eggs
  • 2 cups flour
  • 1 tablespoon Reduced-sodium soy sauce
  • 1 tablespoon Sesame seeds
  • 3 lbs. chicken breasts, skinless, boneless
  • 1 cup sugar
Instructions

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.

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