Honey Chicken Teriyaki
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!!!
- Ready In:
- 2 lbs chicken breasts, split, skinned & boned
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 eggs, beaten
- oil (for frying)
- 1⁄3 cup soy sauce
- 1⁄3 cup honey
- 1 tablespoon dry sherry
- 1 garlic clove, minced or pressed
- 1 teaspoon grated fresh ginger
- 2 tablespoons sesame seeds (optional)
- celery (to garnish)
- 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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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.Reply