Today's recipe comes from my husband's family and is well worth the effort which, to me, is not minimal (remember, I'm the one that brought you the Cinnamon Snails recipe; Nicky, my guest writer, gave you the Gooey Chocolate Cake recipe...). I like to serve it with rice and sliced pineapple wedges. Yum!
Serves 4. 30 minutes prep; 30 minutes baking
2 lbs boneless, skinless chicken breast
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 tsp pepper
2 eggs, beaten
oil for frying (I use canola oil)
1/3 cup soy sauce
1/3 cup honey
1 Tablespoon dry sherry
1 clove garlic, minced or pressed
1 tsp grated or powdered ginger
2 Tbsp sesame seeds
Preheat oven to 250 degrees.
Pour about 1/2" oil in a wide frying pan and place over medium-high heat. Cut chicken into 1/2-inch squares. Combine flour, salt and pepper. Dip chicken in eggs, then coat with seasoned flour.
When a pinch of flour sizzles in the pan, add the chicken, one half at a time. Turn as needed and cook until brown, about 6-8 minutes for larger pieces, 4-5 minutes for smaller ones.
Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pan. Drain the chicken briefly, dip it in the honey mixture, then place it on a rack set in a baking pan. Sprinkle with sesame seeds.
Bake at 250 for 20 minutes. Brush with glaze after 10 minutes. Serve hot or at room temperature.