I’ve been wanting to say this for a while but things have been rather busy and it sorta slipped my mind.
If you look at the “Birds” Chapter you’ll see tonnes of Chicken recipes with a fair amount of sugar in them including at least 3 or 4 that actually tells you to top the finished chicken dish with a generous quantity of sugar or rock candy. It seems serving chicken with chunks of sugar, and to a lesser extent making chicken sweet, was a relatively normal thing to do in Chinese cuisine several centuries ago, and even continues today with dishes like soy sauce chicken or sanbeiji. Chinese food in North America has extended this even further such that sugar actually becomes the main seasoning instead of simply a highlight.
Which goes to show, Sugar Chicken is not just some passing joke in Rick and Morty.
IT HAS HISTORICAL PRECEDENCE.
That is all.
P.S. Here’s an AUTHENTIC sugar chicken recipe.
AUTHENTIC SUGAR CHICKEN
- 1 cup brown sugar
- 2 large spoons of water
- 3 large spoons of whatever vinegar
- 2 large spoons of whatever soy sauce
- 4 large spoons of corn starch mixed with water
- A bucket of fried chicken bits
- Mix sugar, water, vinegar, and soy sauce (add minced garlic for a dish that will surely impress the family connoisseur)
- Put oil in the pan and stir-fry sugar mix until all hot and molten.
- Add the corn starch mixture to the hot molten sugar and stir until thick, hot, and molten
- Throw fried chicken into thick hot molten sugar sauce and mix
- Serve SUGAR CHICKEN in a trough with rice