Honeyed Chicken Teriyaki

2 pounds chicken breasts, split, skinned and boned

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

2 eggs, beaten

Vegetable oil for frying



1/3 cup soy sauce

1/3 cup honey

1 tablespoon sherry

1 clove garlic, minced or pressed

1 teaspoon grated fresh ginger

2 tablespoons sesame seeds


Cut chicken into 1 inch squares.  Combine flour, salt and pepper.  Dip chicken into eggs, then coat with seasoned flour.


Pour ½ inch oil into a wide 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 oil.


When the oil is hot, add chicken, half at a time.  Cook, turning as needed until chicken is golden brown.  Allow total of 6-8 minutes for larger pieces.  Drain cooked chicken on paper towels.  Cook remaining batch and drain.


Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small saucepan.

Dip cooked chicken pieces into glaze and place on a baking sheet.  When all the chicken is cooked and dipped, sprinkle with sesame seeds.


Bake at 275F for 20 minutes.  Brush with remaining glaze after 10 minutes.


About Amy Caldwell

Home Work. It is probably the most important work we do. The time and energy investing in our homes can make a world of difference and a difference in our world. Juggling work, kids, groceries, church, husband, dinner, and cleaning may be a feat worthy of head-lining the circus, but as long as I have coffee, it's all good.
This entry was posted in Main Dish - Chicken, Recipes. Bookmark the permalink.

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