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Honey Chicken Teriyaki

© Allison Huller McAlister

I'd like to share with all of you another old favorite of my husband and myself called Honey Chicken Teriyaki. This dish is simply scrumptious, but I don't make it often since it takes quite a long time to prepare and cook. The chicken has to be cut in squares, then dipped in egg and coated with a flour mixture, then fried in oil, drained, and dipped in the sauce. After all that, the chicken still has to be baked in the oven for 20 minutes. I like my everyday dinners to be much simpler than this one. Despite the amount of time this recipe requires, it really is worth it. The chicken gets a great flavor from the honey and soy sauce mixture, and the sesame seeds add to the visual appeal of the dish. We give it five stars.

Along with a side of fried rice and a vegetable, this chicken makes a great main dish. It can also be served as an appetizer, and the chicken tastes wonderful served hot or at room temperature.

Have a good week and good eating!
Allison

Honey Chicken Teriyaki

Makes 4 servings

Ingredients:
2 lbs. chicken breast, boneless and skinless
½ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
2 eggs, beaten
Canola oil for frying

Glaze:
1/3 cup soy sauce
1/3 cup honey
1 Tbsp. sherry cooking wine
1 clove garlic, minced
1/2 tsp. ground ginger
2 Tbsp. sesame seeds

Preparation:
Cut chicken in 2-inch squares for main entrée, or 1-inch squares for appetizers. Combine flour, salt and pepper. Dip chicken pieces in eggs, then coat with seasoned flour. Pour ½ inch oil in a wide frying pan; place over medium-high heat. When oil is hot, add chicken, half at a time. Cook, turning as needed, until chicken is golden brown. Allow a total of 6-8 minutes for larger pieces, 4-5 minutes for smaller pieces. Meanwhile, heat soy, honey, sherry cooking wine, garlic and ginger in a small pan. Lift chicken from oil; drain briefly. Dip in honey mixture, and then place on a rack set in a baking pan. When all the chicken is cooked and dipped, sprinkle with sesame seeds. Bake at 250°F for 20 minutes, brushing with glaze after 10 minutes. Serve hot or at room temperature.