Honeyed Chicken Teriyaki
For four servings you will need:
2 lbs. Chicken breasts, split, skinned and boned
½ C all purpose flour
½ t salt
1/8 t pepper
2 eggs, beaten
Oil for frying
1/3 C Soy sauce
1 T Dry Sherry
1 Clove of garlic, minced or pressed
1 t Grated fresh ginger
2 T Sesame seeds, optional
Celery, for garnish
1. Cut chicken in 2-inch squares. For appetizers, cut into 1-inch squares.
2. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned flour.
3. Pour ½ inch oil in a wide frying pan, place over medium-high heat. To test temperature of oil, drop a pinch of flour into the 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 250F for 20 minutes. Brush with glaze after 10 minutes.
8. Serve hot of at room temperature.