Honeyed Chicken Teriyaki
Source of Recipe
unknown
List of Ingredients
2 lbs chicken breasts, split, skinned and boned
1/2 cup all-purpose 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
Recipe
Cut chicken in 2 inch squares. For appetizers, 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 total 6 to 8 minutes for larger pieces, 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 250 for 20 minutes. Brush with glaze after 10 minutes.
Serve hot or at room temperature.
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