Honeyed chicken teriyaki
Honeyed chicken teriyaki
Ingredients/Components
- salt - 1/2 tsp
- eggs, beaten - 2 item
- all-purpose flour - 1/2 c
- honey - 1/3 c
- pepper - 1/8 tsp
- soy sauce
- clove garlic, minced or pressed - 1 item
- dry sherry - 1 Tbsp
- oil for frying - 1 item
- grated fresh ginger - 1 tsp
- sesame seed optional - 2 Tbsp
- celery for garnish - 1 item
- chicken breast, split, skinned and boned - 2 lb
How to make honeyed chicken teriyaki:
Glaze:1/3 c. soy sauce1 Tbsp. dry sherry1 tsp. grated fresh ginger1/3 c. honey1 clove garlic, minced or pressed2 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; 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, 5 to 8 minutes. Heat soy sauce, honey, sherry, garlic and ginger in a small pan. Lift chicken from oil. Drain and dip in honey mixture, then place on a rack set in a baking pan. When all chicken is dipped, sprinkle with sesame seed. Bake at 250° for 25 minutes. Brush with glaze after 10 minutes. Serve hot or room temperature. Yields 4 servings.Recipe categories: Chicken, Poultry, Meat.
Rating:
Related ingredients:
packed brown sugar, milk, flour, stick margarine, water, buttermilk, self-rising flour, margarine, miracle whip
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