HONEYED CHICKEN TERIYAKI RECIPE
08/16/2023Growing up, this recipe was almost always my choice for my birthday dinner request. (Probably because my parents didn’t let me experience fillet mignon and lobster as a kid. Had they, honeyed chicken teriyaki probably would have been my second favorite pick. My childhood was hard, I tell you!)
Now my own kids request this recipe because it’s one of their favorites, too. (The crazies don’t like lobster. More for me!) I’m happy to oblige because this chicken dish is delish. It does take a bit of time to bread and fry the chicken, but it’s so worth it, I promise. I have no idea where my mom got this recipe. I copied it from her hand-written recipe long ago. Now I’m passing along to you. It might just become one of your favorite meals, too.
Ingredients
2 pounds chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
Oil, for frying
- Glaze:
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 close garlic, minced
1 teaspoon ginger
2 tablespoons sesame seeds
Directions
- Cut chicken breasts into 2-inch cubes.
- Combine flour, salt and pepper in a Ziploc bag.
- Dip chicken cubes in eggs, then coat with flour mixture.
- Pour 1/2 inch oil in a frying pan on medium-high heat. To test temperature, drop a pinch of flour into the pan. The flour should sizzle and float if the oil is ready for frying.
- Add chicken to oil.
- Cook, turning as needed, until chicken is golden, about 6 to 8 minutes.
- Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pot.
- Once chicken is done, remove from oil and drain briefly.
- Dip chicken in the glaze mixture, then place on a rimmed baking sheet with a wire rack.
- Repeat frying and glaze process until all is complete.
- Sprinkle chicken with sesame seeds.
- Bake at 250 degrees for 20 minutes, brushing with remaining glaze after 10 minutes.
- Serve hot over rice.
