There's a fried chicken with caramelized sugar (and sometimes peanuts) that we used to get at a Korean restaurant in Cairo. Will be interested to see what you come back with.
You're not burning the sugar--you're just melting it. The purpose of the sugar is a little bit for its sweetness, a little bit for its color, a little bit for its glaze-ability. I got this recipe from one of my friends from high school. He retired to Costa Rica, so I thought this recipe was South or Central American in nature, but he tells me got it from a neighbor from Florida and that it's got Caribbean roots.
We play with this a lot, adding things that we might have on hand such as bell peppers, broccoli, zucchini, mango, pineapple, button mushrooms.
And no, that's not a typo in the title. Yes, it started out being "Sugar Fried Chicken," but one of my sons--as an adult--couldn't get the two Rs right and the name stuck.
Sugar-fied Chicken
In a medium bowl, combine one clove of minced garlic, 1 tbsp. cumin, 2 tbsp. seasoned salt (Lawry's, Johnny's or Season-All, whatever is locally available),
1/2 tsp. coarse freshly-ground black pepper, 1 tsp. table salt, 1/4 cup water (I use lemon or lime juice), 1/2 cup ketchup, 1 large onion (diced) and 4 boneless skinless chicken breast halves that have been sliced into finger-sized pieces. Let sit at room temperature for 15 minutes. Remove chicken from marinade and set aside, reserving marinade.
Over medium heat in a skillet, heat 1/4 to 1/2 cup vegetable oil (your preference) with 2 tbsp. dark brown sugar; stir until sugar melts, adjusting heat as needed so that the sugar doesn't burn. Turn heat to high and immediately add chicken; cook and stir until chicken turns brown but is barely cooked through. Turn heat to medium and add the reserved marinade. Add enough water, up to 2 cups, to make a sauce a consistency that you like. Simmer until onions soften somewhat, about 5 minutes, being careful that chicken does not overcook and turn dry. Serve over rice. Serves 4.
Try our family recipe http://www.flickr.com/photos/keralacookery/4713698648/'' What is the purpose of burning sugar?'' you may get the answer from this link http://books.google.co.in/books?id=JTr-ouCbL2AC&pg=PA109&lpg=PA109&dq=Why+caramelize+sugar+for++meat%3F&source=bl&ots=1010la8bCi&sig=P7zERQL-EkPPhvI0mKrlOU3Xkpk&hl=en&ei=cr35TL7AA8PhrAf78PiBCA&sa=X&oi=book_result&ct=result&resnum=7&ved=0CDYQ6AEwBjgK#v=onepage&q=Why%20caramelize%20sugar%20for%20%20meat%3F&f=false
The closest thing I've had are the Vietnamese Fish Sauce Wings from Pok Pok. I think they are the most popular dish on the menu. They are sticky, spicy, sweet, finger-licking goodness. http://www.foodandwine.com/recipes/ikes-vietnamese-fish-sauce-wings-cocktails-2008
A friend's mom used to make fried chicken using this technique. I think Roger Mooking's chicken comes close to the technique, but he's making something else.
Since you aren't getting any answers, I'm wondering if other people have also not heard of this dish. Where did you have it or hear about it? Is it regional? I have only heard of Honey Fried Chicken, which is quite delicious.
Burnt sugar can be bitter, but just short of burning, it might be carmelizing the skin, which sounds great.
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We play with this a lot, adding things that we might have on hand such as bell peppers, broccoli, zucchini, mango, pineapple, button mushrooms.
And no, that's not a typo in the title. Yes, it started out being "Sugar Fried Chicken," but one of my sons--as an adult--couldn't get the two Rs right and the name stuck.
Sugar-fied Chicken
In a medium bowl, combine one clove of minced garlic, 1 tbsp. cumin, 2 tbsp. seasoned salt (Lawry's, Johnny's or Season-All, whatever is locally available),
1/2 tsp. coarse freshly-ground black pepper, 1 tsp. table salt, 1/4 cup water (I use lemon or lime juice), 1/2 cup ketchup, 1 large onion (diced) and 4 boneless skinless chicken breast halves that have been sliced into finger-sized pieces. Let sit at room temperature for 15 minutes. Remove chicken from marinade and set aside, reserving marinade.
Over medium heat in a skillet, heat 1/4 to 1/2 cup vegetable oil (your preference) with 2 tbsp. dark brown sugar; stir until sugar melts, adjusting heat as needed so that the sugar doesn't burn. Turn heat to high and immediately add chicken; cook and stir until chicken turns brown but is barely cooked through. Turn heat to medium and add the reserved marinade. Add enough water, up to 2 cups, to make a sauce a consistency that you like. Simmer until onions soften somewhat, about 5 minutes, being careful that chicken does not overcook and turn dry. Serve over rice. Serves 4.
http://www.cookingchanneltv.com/recipes/trinidadian-style-chicken-recipe/index.html
Burnt sugar can be bitter, but just short of burning, it might be carmelizing the skin, which sounds great.