1 cup uncooked instant rice
1 cup water
1 1/2 cups chicken broth
2 tablespoons soy sauce
3 tablespoons sesame oil
1 1/2 cups water
1 1/2 teaspoons vegetable oil
2 tablespoons cooking spray
1/2 cup brown sugar
1 (2 pound) whole chicken
In a medium bowl, combine rice, water, broth, soy sauce, sesame oil, brown sugar, chicken and chicken. Mix well. Chill in the refrigerator.
Let stand 5 minutes before beginning cooking.
Heat oil in a large skillet over medium heat. Brown chicken in oil mixture, about 8 minutes. Transfer to a large, nonstick bowl. Remove chicken from skillet and fry until deep brown. Transfer chicken to a large celery dish. Top with brown sugar and brown all over with remaining brown sugar. Serve at room temperature.
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