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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

TERIYAKI CHICKEN Recipe

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This recipe for TERIYAKI CHICKEN is from Our Family's Pantastic Culinary Concoctions, 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:  
INGREDIENTS FOR FRYING CHICKEN:

CHICKEN PIECES (SKINNED OR UNSKINNED)
MILK
FLOUR
SEASONED SALT & PEPPER
SEASONED GARLIC SALT

TERIYAKI SAUCE:

2 CUPS SUGAR
3/4 CUP SOY SAUCE
1/4 CUP WATER
GINGER TO TASTE (FRESH GRATED GINGER)
Directions:
Directions:
MIX THE DRY INGREDIENTS TOGETHER (PUT ON A LARGE PLATE). DIP CHICKEN INTO MILK THEN FLOUR. FRY UNTIL COMPLETELY COOKED. PUT ASIDE.

TERIYAKI SAUCE:

HEAT ALL INGREDIENTS UNTIL THE SUGAR IS COMPLETELY DISSOLVED. PLACE CHICKEN PIECES IN THE SAUCE AND BASTE. TURN THE CHICKEN OVER AND BASTE AGAIN. PUT THE CHICKEN IN THE OVEN AT 250º TO DRY THE COATING SOME.

READY TO SERVE. BEST WITH RICE, SALAD AND SOME FRESH PINEAPPLE. YOU MAY WANT TO PUT SOME OF THE SAUCE IN A BOWL LAND PUT IT ON THE TABLE FOR PEOPLE TO USE ON THEIR CHICKEN IF THEY DESIRE.
ENJOY!
Number Of Servings:
Number Of Servings:
6-8 SERVINGS
Personal Notes:
Personal Notes:
THIS IS THE ONE AND ONLY...NUMBER ONE RATED TERIYAKI CHICKEN RECIPE (RAY'S WORDS, NOT MINE)

 

 

 

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