Korean Candy Chicken
2 lbs. boneless skinless chicken breasts (about 4 fillets)
2 cups flour
sweet candy sauce:
1 cup sugar
1/2 cup soy sauce
toasted sesame seeds
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.