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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Honeyed Chicken Teriyaki Recipe

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This recipe for Honeyed Chicken Teriyaki is from The Blakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of chicken breasts, split, skinned and boned
1/2 cup flour
1/2 tsp salt
1/8 tsp pepper
2 eggs, beaten
Oil for frying

Glaze:
1/3 cup soy sauce
1/3 cup honey
1 tbsp dry sherry
1 clove garlic, minced
1 tsp grated fresh ginger
2 tbsp sesame seeds, optional
Celery, for garnish
Directions:
Directions:
Cut chicken in 2-inch squares. For appetizer, 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 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 fat.
When fat is hot, add chicken, half at a time. Cook, turning as needed until chicken is golden brown. Allow a total of 6 to 8 minutes for larger pieces and 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 250ºF for 20 minutes. Brush with glaze after 10 minutes.
Serve hot or at room temperature.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes; cooking time 12 minutes; baking time 20 minutes

 

 

 

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