Ingredients:
chicken – 2.9 – 3.3 lbs
sugar – 2 tablespoons
soy sauce – 100-150 ml (about 1/2 to 2/3 cup)
oil – 200 ml (about 3/4 cup)
salt – 1/2 teaspoon
boiling water – 1 liter (about 4 cups)
Cut the chicken or fillet into serving pieces. Pour soy sauce over the pieces and refrigerate for several hours, preferably a full day or overnight. Pour oil into a deep, heavy-bottomed skillet to a depth of about 1 cm (approximately 1/2 inch) and heat it over high heat until very hot. Add the sugar and stir until it melts and turns golden brown. Add the chicken to the skillet and fry for 5-7 minutes. Bring the water to a boil, then pour the boiling water over the chicken until the pieces are completely submerged. Add the salt. Reduce the heat to medium and simmer until all the water has evaporated.
