Honeyed chicken teriyaki

Honeyed chicken teriyaki



  • salt - 1/2 tsp
  • eggs, beaten - 2 item
  • all-purpose flour - 1/2 c
  • honey - 1/3 c
  • pepper - 1/8 tsp
  • clove garlic, minced - 1 item
  • soy sauce
  • oil for frying - 1 item
  • fresh ginger - 1 tsp
  • sesame seed optional - 2 Tbsp
  • chicken breasts, split, skinned and boned - 2 lb
  • celery for garnish - 1 item

How to make honeyed chicken teriyaki:

Glaze:1/3 c. soy sauce1/3 c. honey1 clove garlic, minced1 tsp. fresh ginger2 Tbsp. sesame seed (optional) celery for garnish 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 and 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 of 6 to 8 minutes for larger pieces, 4 to 5 minutes for smaller pieces.

Meanwhile, heat soy, honey, 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 dish. When all chicken is cooked and dipped, sprinkle with sesame seed, if used. Bake at 350° for 20 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature.

Recipe categories: Chicken, Poultry, Meat.

Honeyed chicken teriyaki
Average rating: 2.4 of 5, total votes: 8
Cook. Time: PT47M
Total Time: PT47M

Cause of complaint:

Related ingredients:
pkg, milk, sour cream, butter or margarine, salt, water, minced fresh parsley, mayonnaise
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