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

 

Glaze:

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.

Advertisements

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s