Korean Candy Chicken

This recipe was a huge hit with Jake! He spent the whole meal complimenting my culinary abilities and had two big helpings! It was so delicious and probably the easiest Asian meal I have ever made. I found this new blog (White Lotus Cooks) because of one of my already favorite sites (Mindika Moments). The picture and recipe are courtesy of White Lotus Cooks and can be found here.

Korean Candy Chicken
From http://www.whitelotuscooks.com/
serves 6

2 lbs. boneless skinless chicken breasts (about 4 fillets)
2 eggs
2 cups flour

sweet candy sauce:
1 cup sugar
1/2 cup soy sauce
toasted sesame seeds

cooked rice
sliced scallions (optional)

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 (about 3 minutes on each side) till golden brown. 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.