HONEYED CHICKEN TERIYAKI

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HONEYED CHICKEN TERIYAKI image

Yield 4 SERVINGS

Number Of Ingredients 13

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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    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #healthy     #poultry     #asian     #chinese     #low-fat     #chicken     #dietary     #low-saturated-fat     #high-protein     #high-in-something     #low-in-something     #meat

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