Best Honeyed Chicken Teriyaki Recipes

HONEYED CHICKEN TERIYAKI

Honeyed Chicken Teriyaki image

Make and share this Honeyed Chicken Teriyaki recipe from Food.com.

Provided by Cookin In Texas

Categories Chicken

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts, split
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
oil, for frying
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 garlic clove, pressed
1 teaspoon ginger

Steps:

Preheat oven 250°F.
Cut chicken into 2 inch squares.
Combine flour,salt and pepper.
Dip chicken in eggs then coat with seasoned flour.
Pour oil into large frying pan. bring up to frying temperature.
When oil is hot enough, Add chicken half portion at one time,
Cook turning as needed until chicken is golden brown. cook a total of 6-8 minutes.
Meanwhile heat soy,honey,sherry,garlic and ginger in a small pan.
Remove chicken from oil and drain briefly.
Dip chicken into honey mixture then place on a rack set into a baking pan.
When all chicken is cooked then dipped.
Bake at 250F for 20 minutes (But brush with glaze after 10 minutes).
Serve hot or at room temperature.

Nutrition Facts : Calories 305, Fat 5.6, SaturatedFat 1.4, Cholesterol 158.8, Sodium 1287.1, Carbohydrate 24.9, Fiber 0.5, Sugar 15.8, Protein 37.1

HONEYED CHICKEN TERIYAKI

HONEYED CHICKEN TERIYAKI image

Yield 4 SERVINGS

Number Of Ingredients 13

Ingredients

2 LBS BONELESS CHICKEN BREAST
1/2 C ALL PURPOSE FLOUR
1/2 TSP SALT
1/8 TSP PEPPER
2 EGGS BEATEN
OIL FOR FRYING
GLAZE;
1/3 C SOY SAUCE
1/3 C HONEY
1 TBLS DRY SHERRY
1 CLOVE GARLIC MINCED
1 TSP GRATED FRESH GINGER
2 TBLS SESAME SEEDS

Steps:

CUT CHICKEN INTO 2 INCH SQUARES COMBINE FLOUR, SALT & PEPPER. DIP CHICKEN IN EGGS THEN COAT WITH SEASONED FLOUR. POUR 1/2 IN OIL INTO A WIDE FRYING PAN OVER MED-HIGH HEAT. WHEN OIL IS HOT ADD CHICKEN HALF AT A TIME. COOK TURNING AS NEEDED UNTIL CHICKEN IS GOLDEN BROWN. ALLOW TOTAL OF 6-8 MINUTES FOR LRG PIECES 4-5 MINUTES FOR SMALLER. MEANWHILE HEAT SOY, HONEY, SHERRY,GARLIC AND GINGER IN SMALL PAN. LIFT CHICKEN FROM OIL, DRAIN BRIEFLY AND DIP IN HONEY MIXTURE, THEN PLACE ON RACK SET ON BAKING PAN. WHEN ALL CHICKEN IS COOKED AND DIPPED SPRINKLE WITH SEAME SEEDS. BAKE AT 250'FOR 20 MINUTES BRUSH WITH GLAZE AFTER 10 MINUTES. SERVE HOT.

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