Honeyed Chicken Teriyaki is excellent as an appetizer or as a entree for a bigger meal. Half the ingredients for 2 servings, or double the recipe for 8.
Ingredients
2 lbs of boneless skinless chicken breast
1/2 cup of flour
1/2 tsp salt
1/8 tsp pepper
2 beaten eggs
oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp dry sherry (I use white vermouth)
1 minced or pressed clove of garlic
1 tsp grated fresh ginger
2 Tbsp sesame seeds (optional)
Cut the chicken into 2 inch cubes. If making appetizers, cut into 1 inch cubes. Combine flour, salt, pepper in one bowl. Dip the chicken in the beaten eggs and then coat with the seasoned flour. Pour 1/2 inch oil in a wide frying pan 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, this is usually a total of 6-8 minutes for larger pieces and 4 to 5 minutes for smaller pieces. Take chicken out of oil when done and drain briefly.
Heat glaze ingredients except for sesame seeds in a small pan. Dip chicken pieces in glaze, place ona rack set in a baking pan. when all chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250 degrees for 20 minutes. Brush with remainder of glaze after 10 minutes. Serve hot. I usually serve this with rice, cut pieces of celery is a nice garnish for the chicken on the plate also.
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