Honey Chicken Teriyaki

Recipe by smb611

This is a recipe that I got in the mail in a collection. My family absolutely Loves this one! I always served it with white rice but it is also good cold while watching TV!!!

Top Review by alligirl

I've made this before; bet I got some of the same recipe collection cards in the mail! Sure is tasty, and I was glad to see it posted here. I followed the recipe as directed, serving over/with rice. I do love the underlying taste of the sherry! DH added some broccoli to his, but I thought it was perfect, as is. There were a few leftover, and they were great cold as well, the next night. Thanks so much for sharing, smb611.

Ingredients Nutrition


  1. Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
  2. Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
  3. Pour 1/2 inch oil in frying pan; place over medium-high heat. To test temperature of oil, drop a pinch of flour into pan; flour should sizzle and float on hot fat.
  4. When fat is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow total of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.
  5. Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
  6. Lift chicken from oil. Drain briefly. Dip in honey mixture, then place on a rack set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame seeds, if used.
  7. Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
  8. Serve hot or at room temperature.

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