Korean Candy Chicken

  • Ready in 45m

  • Serves 6

  • 671 calories

  • 87.82g carbs

You can never have too many main course recipes, so give Korean Candy Chicken a try. For $2.36 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 672 calories, 57g of protein, and 9g of fat each. 1 person has made this recipe and would make it again. If you have chicken breasts, eggs, flour, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. This recipe is typical of Korean cuisine.

7 ingredients

  1. 6 servings cooked rice
  2. 2 eggs
  3. 2 cups flour
  4. 1 tbsp low sodium soy sauce
  5. 1 tbsp sesame seeds
  6. 3 lb skinless boneless chicken breasts
  7. 1 cup sugar

Instructions

  1. In a pan, pour about two inches of oil and heat on medium heat till hot.
  2. 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.
  3. 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.
  4. Add sesame seeds and mix to incorporate.Dip chicken in sauce, covering all sides.Repeat, till all pieces are covered.
  5. Serve with rice, drizzle remain sauce over chicken.
  6. Garnish with sliced scallions.
Korean Candy Chicken

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