HONEYED CHICKEN TERIYAKI
Yield 4 SERVINGS
Number Of Ingredients 13
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#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
You'll also love