Honey Chicken Teriyaki

Recipe by smb611
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken in 2-inch squares. For appetizers, cut in 1-inch squares.
  • Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
  • 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.
  • 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.
  • Meanwhile, heat soy, honey, sherry, garlic and ginger in a small pan.
  • 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.
  • Bake at 250 degrees for 20 minutes. Brush with glaze after 10 minutes.
  • Serve hot or at room temperature.
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